Updated: May 10
Delicious vegan porridge from The Old Vicarage kitchen
It's far from an 'alternative' to porridge. After I found that porridge made with oat milk instead of diary milk, resulted in a much silkier final product, I've not looked back.
"Can you stop saying 'vegan porridge'? It's making me feel like I'm making a statement...it's just delicious porridge. Just say that. Here's your delicious porridge, Mark." – Mark, Guest
There's no trickery here, it's quick and simple to make, and you can mix up the toppings however you wish.
The porridge is sometimes on our specials menu, it depends on whether we've had a delivery of jumbo oats.
Vicarage Cacao Porridge
Makes 2 portions:
For the porridge:
1 cup of organic whole rolled jumbo oats. Well it's more of a mug.... grab a mug.
1 cup of oat milk.
3 tblspn Canadian maple syrup.
2 tblspn of organic cacao powder (its worth splashing out on the good stuff, unsweetened, without added colouring)
3/4 cup water
1 pinch salt
For the topping:
1/2 cup Chopped almonds
2 tblspn chia seeds
Maple syrup to taste
Put oats, oat milk, water, salt in a saucepan and bring to the boil.
Bring it down to a simmer
Add the cacao and mix well until there's no lumps
Add the maple syrup
Cover & simmer for 10 minutes
At this point you will have a very thick porridge. If you like yours looser, add more oat milk and water in a ratio of 1 part water to 2 parts oatmilk
It looks nice in a Wick jar, slice the banana, add half a banana to the bottom of each glass
Layer in the porridge
Arrange the other half a banana on top
Sprinkle on the almonds
Drizzle with maple
Sprinkle with chia
Takes 15 mins