Make Our Vegan Cacao Porridge at home

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

Ingredients

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:

• 2 Banana

• 1/2 cup Chopped almonds

• 2 tblspn chia seeds

• Maple syrup to taste

Instructions

Prep

1. Put oats, oat milk, water, salt in a saucepan and bring to the boil.

2. Bring it down to a simmer

3. Add the cacao and mix well until there's no lumps

4. Add the maple syrup

5. Cover & simmer for 10 minutes

6. 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

Serving

1. It looks nice in a Wick jar, slice the banana, add half a banana to the bottom of each glass

2. Layer in the porridge

3. Arrange the other half a banana on top

4. Sprinkle on the almonds

5. Drizzle with maple

6. Sprinkle with chia

7. Enjoy!

Takes 15 mins