Slow-Cooked Oats & Buckwheat Porridge with Caramelised Apple

Preparation info
  • Serves


    • Difficulty


Appears in
Happy Vegan Food: Fast, Fresh, Simple Vegan

By Bettina Campolucci Bordi

Published 2022

  • About

I love a good porridge on a cold winter’s morning. I also love savoury breakfasts with a dash of sweetness. This porridge is equivalent to a warm embrace and makes the best start on a rainy day.


  • 140 g (5 oz / cup) milled gluten-free oats
  • 80


Almond milk

First make the almond milk. Place the almonds, water, cardamom and nutmeg in a blender and blitz until you get a frothy milk.

Put the oats, buckwheat, vanilla and pinch of salt in a saucepan and pour over the milk, pulp and all. Pop the pan on a medium heat and slowly bring to the boil, then lower the heat and simmer for 5–10 minutes.