Combining two of my (and probably most of your) favourite things together!
Lightly tangy and sweet cheesecake base, with the smooth creamy hazelnut chocolate topping. Truly feels like dessert for breakfast.
Serves 2 | V DF RSF
Ingredients:
Cheesecake porridge:
1/3 cup rolled oats
1/3 cup quick oats
2/3 cups oat milk
1 1/2 cups water
2 tsp cashew butter
1 tsp lemon juice
1 tsp maple syrup
1 tsp vanilla bean extract
Nutella sauce:
1 tbsp hazelnut butter
1 tbsp maple syrup
2 tbsp cacao
Boiling water
Toppings:
Banana
Chopped hazelnuts
Method:
1. To make the porridge add all the cheesecake porridge ingredients together in a pot
2. Cook for a min of 15 mins until all the liquid is absorbed
3. Test the oats, wait until they are creamy and soft. If not, add a little more water
4. When the oats are just starting to form again, serve into a bowl
5. In a bowl add “rawtella” sauce ingredients together and 1 tbsp of boiling water at a time while mixing until desired consistency
6. Top the porridge with all the toppings and enjoy!
Nutella Cheesecake Porridge
4
servings30
minutes40
minutes1
hour10
minutesIngredients
- Cheesecake Porridge
1/3 cup rolled oats
1/3 cup quick oats
2/3 cups oat milk
1 1/2 cups water
2 tsp cashew butter
1 tsp lemon juice
1 tsp maple syrup
1 tsp vanilla bean extract
- Rawtella Sauce
1 tbsp hazelnut butter
1 tbsp maple syrup
2 tbsp cacao
Boiling water
- Toppings
Banana
Chopped hazelnuts
Directions
- To make the porridge add all the cheesecake porridge ingredients together in a pot
- Cook for a min of 15 mins until all the liquid is absorbed
- Test the oats, wait until they are creamy and soft. If not, add a little more water
- When the oats are just starting to form again, serve into a bowl
- In a bowl add “rawtella” sauce ingredients together and 1 tbsp of boiling water at a time while mixing until desired consistency
- Top the porridge with all the toppings and enjoy!
