I’m a huge fan of porridge, and could quite happily eat it for every meal. It’s incredibly versatile and a nutritious way to stay fuelled until lunch time. Inspired by the change in seasons, this autumnal bowl of goodness is the ideal breakfast to enjoy whilst tucked under a fluffy duvet on a lazy Sunday morning. It’s deliciously creamy, comforting, and guaranteed to make your morning peachy fine.
For the Mylk:
1 x cup of almonds soaked overnight
2 x pitted medjool dates
1 x teaspoon of cinnamon
3 x cups of filtered water
For the Porridge:
1 x cup of oats
1 x ripe peach
1 x teaspoon of coconut oil
A small handful of chopped almonds
A sprinkle of cinnamon
1 x tablespoon of maple syrup
1. Blitz your soaked almonds, dates, cinnamon and water in a blender.
2. Strain the mylk using either a muslin cloth or a strainer (I love how the residue nutty texture really complements the oats, so I just used a strainer allowing the tiny chucks of almonds to sneak their way into the mylk).
3. Using the same pot that you’ll use to cook your porridge, soak the oats in the nut mylk for about 10-15 minutes, allowing the beautiful flavours from the mylk to be absorbed into the oats.
4. Whilst the oats are soaking, slice the peach into small wedges (about 0.5cm thick). Heat the coconut oil in a small pan on a medium-high heat and lightly sear the slices on both sides. Put aside.
5. Heat up the soaked oats on a medium-high heat and cook for about 5-10 minutes until the oats are soft and creamy.
6. Scatter the brazen peaches onto your porridge bowls, and serve with maple syrup, chopped almonds and a sprinkle of cinnamon.