Slow-Cooked Oats & Buckwheat Porridge with Caramelised Apple

Name: Slow-Cooked Oats & Buckwheat Porridge with Caramelised Apple
Yield: Serves 2
Ingredients: dollop of Coconut Yoghurt, shop-bought or home-made; 140 g (5 oz / ⅔ cup) milled gluten-free oats; ½ vanilla pod (bean), scraped, or ½ teaspoon ground vanilla pod; ½ teaspoon ground cinnamon; 2 tablespoons maple syrup; 80 g (3 oz / ⅓ cup) whole buckwheat; 60 g (2½ oz / ⅓ cup) almonds; 500 ml (18 fl oz / 2 cups) water; toasted chopped nuts and seeds; pinch of grated nutmeg; pinch of ground cardamom; 1 apple, peeled, cored and diced; 1 tablespoon coconut oil; pinch of salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

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.

Ingredients

140 g (5 oz / ⅔ cup) milled gluten-free oats
80

Vegan
Breakfast
Gluten-free
Winter

Method

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.