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What better way to celebrate all the delicious stone fruit around at the moment than with a bowl of my Vegan Peachy Porridge? Bursting with flavour, nutrients, and slow burning energy I am just loving this bowl of goodness. In fact (just between you and me 😉 ) sometimes I’ll make it for lunch or dinner instead. Hey, my taste-buds don’t know what time of day it is…
I used to think porridge was too time consuming to make on a weekday morning. Then the kid decided he simply had to have it for breakfast everyday and I discovered it’s actually pretty fuss-free. Just pop it on the stove whilst you’re preparing for your day and it’s ready before you know it!
This is an incredibly creamy and warming meal. I like to use rice milk because it has a lovely mild sweetness to it and doesn’t upset my tummy. But you could use any milk you like.
Pistachios and peanut butter are in there for the protein and crunch. Plus, I just love the way it tastes. Honestly, I can’t imagine porridge without nut butter these days.
Add some oh-so-sweet yellow peaches and maple syrup to finish it off and you’ve got yourself a super yum, healthy start to the day. Give it a go and let me know what you think.
Vegan Peachy Porridge
Serves 2
1 cup rolled oats
2 cups plant based milk (I like to use rice milk)
1/4 cup pistachios (shelled and roughly chopped)
1 large yellow peach (cut in half, stone removed and thinly sliced)
2 tsp peanut butter
2 tsp maple syrup
Method:
- Place your oats and milk into a medium sauce pan. Bring it to the boil, then reduce to a simmer. Be sure to give the mixture a stir from time to time to prevent it from sticking to the bottom of the pot. Your porridge is ready when the oats have softened and the mixture has thickened. This normally takes me around 7 – 10 minutes.
- Divide your porridge between two bowls then add your peaches, nut butter, pistachios and finally drizzle your maple syrup over the whole thing.
