Almond milk and maple porridge


Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in



By Alice Hart

Published 2018

  • About

Almond milk has such a delicate, pure sweetness that it makes a beautiful porridge. I favour this raw, but on cold days hot porridge is really the only option, so heat it through gently. You can, of course, make porridge with other milks in place of the almond milk.


  • 200 g (7 oz) rolled oats
  • ½ a small cinnamon stick
  • 500 ml (17floz) fresh, unsweetened almond milk
  • 50 g ( oz) medjool dates, pitted and chopped
  • 50 g ( oz) flaked almonds, lightly toasted
  • a drizzle of maple syrup


If you can, soak the oats and cinnamon in half the almond milk the night before and keep in the refrigerator overnight. The oats will soften beautifully, enough to be eaten just as they are with the chopped dates, flaked almonds and a little maple syrup.

To cook the porridge, transfer the oat mixture to a saucepan with the remaining almond milk. Heat gently, stirring constantly for a few minutes until the porridge turns thick and creamy. Add a little water if it looks too thick.

Remove the cinnamon stick and divide the oats among four warmed bowls. Top with the dates, almonds and a drizzle of maple syrup.