Porridge or porridge is my favorite breakfast at the moment and this recipe in particular is the one I like the most. We already had other recipes on the blog (oatmeal or porridge, porridge with blueberries and peanuts< /a>, chocolate porridge  ;y baked-oatmeal porridge) and one in our Easy Vegan Cooking ebook, which are also to die for. Can you tell I love them? ?
This time I have prepared the porridge with vegetable milk because that is how they are richer and creamier, but other times I make them with water and add a splash of milk at the end or leave them as they are (only with water). It is a very versatile recipe and very easy to adapt to what you have at home and at least I don’t get tired of it, I could eat it every day.
Ingredientes
- 1/2 taza de copos de avena (60 g)
- 1 y 1/2 tazas de leche vegetal (375 ml)
- 2 cucharaditas de azúcar moreno
- 2 plátanos
- Frambuesas
Instructions
- Add the oatmeal and milk in a saucepan or pot and cook over medium heat until the oatmeal is done (about 10 to 15 minutes), stirring occasionally.
- Serve the porridge in two bowls and pour the brown sugar on top (a teaspoon for each bowl), with the heat it will melt like a syrup.
- Add the chopped banana (one for each bowl) and raspberries to taste.
Notes
If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the EC regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.
