There is simply no better breakfast in winter than porridge. It’s just so comforting and satisfying, especially with caramelized apple and hazelnuts. On a normal week day, I would have porridge just with some cinnamon and a banana, but on weekends it can be a bit more fancy, like this recipe. Which is still super easy to make! So here we go!
- 120g oats (I use rolled oats)
- 250ml plant based milk (I normally use almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon almond butter
- 1 apple, sliced
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 5-8 hazelnuts, cut in half
Over medium heat, cook the oats with plant based milk and the vanilla extract. If you have the feeling the oats are soaking up the milk too much, just add some water and cook for 5-10 minutes in total. Add the almond butter just before serving and stir well.
In another pan, fry the apple and hazelnuts in maple syrup and add cinnamon according to you taste.
Serve the vanilla porridge in a bowl and top with the apple and hazelnuts.