Creamy, vegan overnight porridge bowl is a perfect make ahead breakfast!
Hello beautiful people! Hope that no matter where you are, you are safe and healthy! Considering this whole (crazy) corona virus situation, I am also try to follow all directions given to reduce spreading of virus. Although where I live has not been marked as a red area, concern is pretty high.
So yeah, life go on, as it should, but we should ALL play our part and contribute in solving this dramatic situation as much as possible.
Today’s recipe is one of my favorite breakfast of all time: overnight porridge, super creamy and delicious! I’ve post a few recipes here already, because, well, I am OBSESSED with porridge!
I used ZUMUB creamy peanut butter, why? Cause it is the only peanut butter I can find which is 100% made of peanuts, with no oil or sugar added. If you wish to try it, you can get 10% off your bill by using my promo code: EXPATCUCINA!
Ingredients (serves 1 or 2 small):
- 10 g smooth all natural peanut butter
- 30 g instant oats
- 10 g vanilla oat flour
- 150 ml almond or oat milk
- 100 g greek yogurt (or greek soy yogurt, if vegan)
- 5 g dark unsweetened cacao powder
- 3 g corn starch
- water as needed
In a sauce pan place oats and oat flour
Add peanut butter and pour in the milk
bring to a simmer stirring constantly until creamy. Remove from heat and set aside
Mix in the yogurt then pour into a serving bowl
For the topping in a small bowl mix together cacao, cornstarch and add just a little bit of water until you get a dense cream (I suggest to add 1 tbsp of water a time, so you can make sure not to over run the cream with liquid).
Pour the chocolate cream on top of your porridge, add a handful of crushed nuts and refrigerate for a few hours or overnight.
Creamy, flavourful porridge bowl!
Extra tip! Add a scoop of vanilla protein powder with the yogurt if you need to boost your protein intake. If you do so, I suggest to increase milk of 50 ml.
If you make this recipe, tag me on IG @the_fit_mediterranean