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&nbsp ;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

Scale

  • 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

  1. 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.
  2. 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.
  3. 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.

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