I think there are two kinds of people in this world – those who like to eat oats, and those who don’t. So if you’re one of the latter, I’d stop reading now as I’m a porridge lover from way back. In fact, I don’t think there is another breakfast food that is quite as comforting as the humble bowl of porridge. No matter how you like to cook it, no matter what toppings you decide to bestow upon it, and no matter if you like your oats hot or cold (à la bircher muesli) – it’s a winner!
One of my favourite things to do on a Saturday morning is to cook my oats on the stovetop (a luxury I don’t get to enjoy during the week when all I have is the office microwave). And, depending on what ingredients are lazing about in our fridge, I like to get creative on the topping front. Here is my (very) simple almond milk porridge recipe with raspberries and fresh figs. Pure heaven!
LUXE / HEALTH Almond Milk Porridge
1 cup almond milk (or dairy-free milk of your choice – coconut also works well)
1/2 cup raw, rolled oats
1 tsp. honey
Fresh figs, halved
- Soak the oats in 1/2 cup of almond milk in the fridge for at least an hour (overnight is even better). The key to the creaminess of this recipe is soaking your oats so don’t skip this step!
- In a small saucepan, add the oats and the other 1/2 cup of milk and bring to the boil. Reduce to a simmer and stir regularly for 10-20 minutes until your oats are thick and creamy.
- Pop into a beautiful bowl with fresh raspberries, sliced fig and a drizzle of honey. Simple.