It tasted like I was back in London on a cold and rainy morning, with my one window open looking out onto Queensborough Terrace.
Serves 1 | V DF RSF
Ingredients:
1/3 cup rolled oats
1 cup oat milk
1 cup water
1 earl grey teabag
1/2 tbsp honey
1/2 tsp vanilla bean
Blueberries:
1/2 cup blueberries
1/2 tbsp maple syrup
1 tbsp lemon juice
Toppings:
Fig
Coconut yoghurt
Almond butter
Method:
1. In a pot pour in oat milk water and heat on a low setting
2. Place in the tea bag and steep for 5 minutes then remove tea bag
3. Pour in oats, honey and vanilla bean
4. Cook for a minimum of 15 minutes, test the oats, wait until they are soft then serve into a bowl
5. In a bowl add blueberries, maple syrup and lemon juice microwave for 1 minutes and pour on top of porridge
6. Scoop yoghurt, almond butter and top with fig and enjoy!
Early Grey Porridge
1
servings5
minutes15
minutes20
minutesIngredients
- Porridge
1/3 cup rolled oats
1 cup oat milk
1 cup water
1 earl grey teabag
1/2 tbsp honey
1/2 tsp vanilla bean
- Blueberries
1/2 cup blueberries
1/2 tbsp maple syrup
1 tbsp lemon juice
- Toppings
Fig
Coconut yoghurt
Almond butter
Directions
- In a pot pour in oat milk water and heat on a low setting
- Place in the tea bag and steep for 5 minutes then remove tea bag
- Pour in oats, honey and vanilla bean
- Cook for a minimum of 15 minutes, test the oats, wait until they are soft then serve into a bowl
- In a bowl add blueberries, maple syrup and lemon juice microwave for 1 minutes and pour on top of porridge
- Scoop yoghurt, almond butter and top with fig and enjoy!