If you think oatmeal is boring, think again. The iconic breakfast classic is hotter than ever. Our social media feeds are full of porridge bowls, each more beautiful than the other and blogs are brimming with delicious porridge recipes. There are even cookbooks dedicated to porridge!
We here at the Oatlet Store are big fans of the porridge trend, of course. It would a shame if we didn't contribute by sharing our favorite porridge recipes. So here's three of them:
1. Sweet potato oat porridge
- ½ cup pureed sweet potato (about 1 small sweet potato)
- 2 cups oat milk (or for example almond milk)
- 1 ½ cup Provena Jumbo Oats
- 1 teaspoon ceylon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- A pinch sea salt
- Crushed pecan nuts
- Maple syrup (or organic local honey)
- Ceylon cinnamon
Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the pieces into a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until well combined. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats you use. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!
Recipe by: Vanelja
2. Blueberry overnight oats
- 2 dl Provena Jumbo Oats
- 2 dl cashew nuts or peanuts (unsalted)
- 4 dl blueberries
- 3 table spoons of dark cane sugar
- 2 - 3 dl milk, sour milk or yoghurt
Mix the Jumbo Oats and crushed nuts in a bowl. Add blueberries, cane sugar and the liquid you chose.
Mix and put into the fridge for a couple of hours or overnight.
You can also use for example oat or rice milk as liquid to make the porridge suitable for vegans.
3. Overnight oats with dates
- 10 fresh dates
- 1/4 tsp of cardamum
- 1 tsp of cinnamon
- 1 /2 tsp of vanilla
- 1/2 dl of maple syrup
- 1/4 dl of water
- 2 dl of Provena Jumbo Oats
- 1,5 dl of almonds
Fresh figs, blueberriers and pumpkin seeds on top
Put dates, spices, maple syrup and water into a blender and mix until smooth. Measure Jumbo Oats and almond milk into a bowl. Add the date mixture and mix together. Divide the mixture into two separate bowls, cover and put into the fridge. Leave overnight. In the morning, decorate with berries, figs and pumpkin seeds.
Recipe by: Jotainmaukasta.fi
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