Mango Porridge
"Porridge is such a great comforting winter breakfast — it’s one of our favourites. We prefer to use the slow cooker to make ours as it’s really convenient when you get up in the morning and you get a creamier texture, too. If you don’t have a slow cooker, you can soak the oats in almond milk and refrigerate over night, then cook in a pan the next day. You should achieve the same creaminess. Don’t be afraid to experiment with the toppings, too. Any mixture of fruit, nuts, and seeds would taste great, you could even try it with my healthy strawberry jam. We also have a few different topping options like blueberry and strawberry, apple, and cacao. You can also keep any leftovers and serve the next day (you might just have to add a bit more milk as it can become a bit gummy once left out to cool), just pop it in the microwave to reheat!"
Makes4 bowls
Preparation Time5 min
Cooking Time7 hr
Slow Cooker Time LOW7 hr
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Five Ingredients or LessYes
Ingredients
- 180 gram porridge oats
- 900 milliliter almond milk
- 2 tablespoon honey
- 1 tablespoon vanilla extract
- 1 cinnamon
- Pistachios, mango, coconut, linseed (optional toppings)
Instrucitons
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Add the porridge oats and milk to the slow cooker, stir and leave on a low heat for 7 hours.
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Remove and put into bowls, then decorate with your choice of toppings and honey to sweeten.