Rose-cashew-pumpkin spice-oatmeal porridge made with the one and only master of plant milks: Oatmilk! Oat milk is your new breakfast, I guarantee you! My cousin bought me this milk as a try out and I am so happy she did. Ok, cashew milk is pretty bad ass too, so is hazelnut milk. Ok! You choose whatever plant milk you like, this still will be a super easy and super fast breakFast to make. It warms you up in all the right places on cold days like these. Need a lunch or dessert? This dish will do too.
I started eating oatmeal porridge and oats when my now not so little sister was born. I was 14 at the time and she made our lives a whole lot better. My stepmother had to rest a lot in bed after giving birth to my sis and she often asked me to make her oatmeal porridge to nourish her body well because she was breastfeeding. She loved it with a little bit of ginger in it. At that time I decided to eat it for breakfast too since I always made plenty of porridge. Making small quantities is not one of my strengths. In the last couple of years, I have experimented with oats in dishes a lot. Often I make an oat apple crumble, oatmeal cookies and oatmeal cupcakes. I have been wanting to make an oven baked oatmeal dish but this time we will have fun with this delicious porridge.
On the bottom shelf of my fridge door I found a bottle with rose syrup that I knew would be perfect in a porridge. Obeying this season’s flavors, I have added beautiful pumpkin spices too and of course delicious cashew nuts. Last week, I bought organic oatmeal and I was pleasantly surprised because of the other ingredients. It contained grated coconut, raisins and mulberries, so lovely! Still the oat milk, wow! It really is such a perfect ingredient. Read on for this Oatmilk Oat Porridge!
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