WINTER MORNING PORRIDGE

It´s starting to get cold here in the south of Germany. Which means, I don´t want to get out of bed. And which means, I need something sweet, warming and energetic to help me start the day. And what a better way to start a cold morning with this winter morning porridge? This deliciously sweet and body-warming breakfast will definitely help you get out of bed.

I´m a huge fan of all kind of grains and pseudo-grains. Cold cereal too. Oats, buckwheat, rice, buckwheat flakes, millet, puffed quinoa…you name it. There are so many options and combinations to make a delicious porridge bowl. I´ve been having this winter morning porridge for weeks now and I still crave it when I wake up every saturday morning. I don´t have time to prepare it during the week, since I have to get up at 5.45am to go work, so I´m always looking forward to the weekend to enjoy this deliciousness again.

So this time I mixed some rice flakes with chopped fruits and almond milk, baked it for some minutes and then added some a few chopped walnuts on top. Glory. This winter morning porridge is comforting, warming, deliciously sweet and so satisfying. Definitely a wonderful breakfast for those days when you would rather stay in bed all day. You can totally skip the walnut topping if you are looking for a low fat version. I promise it still tastes amazing. I will keep trying more combinations for fun and variety but this porridge just hit the spot and is definitely going to be a breakfast staple!

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WINTER MORNING PORRIDGE

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Sonia Raga

Yield 2 servings

Ingredients

• 3/4 cups rice flakes or rolled oats
• 1 and 1/2 cups plant-based milk
• 1 chopped apple
• 6 dates chopped very small
• 1/4 teaspoon cinnamon
• 4 walnuts chopped (use 2 tbsp of hemp seeds instead for nut-free option)

Instructions

1. Preheat oven to 180ºC.
2. Put the rice flakes, chopped fruit, cinnamon and almond milk in an oven casserole. Mix well.
3. Bake for 10 min at 180º
4. Once out of the oven, top with the chopped walnuts (or hemp seeds)

Notes

• I used a 20x10 cm casserole

Courses Breakfast

Cuisine gluten-free, soy-free, low-fat