This almond milk porridge is simple, creamy and taste like dessert. It’s topped off with a super quick blueberry jam and juicy plums with almond butter and that necessary drizzle of honey.
Can you believe that we’re almost back to school, into September and that summer is almost over???? What the…???? So what happens when back to school is almost in effect? Well we smarten up, literally and start to take the responsibility of breakfast a little more seriously. In the form of this almond milk porridge with blueberries and juicy plums.
So, here’s the deal with this porridge. It can be eaten hot right from the pan, or you can batch make this on a Sunday and have these as overnight oats all week long. We like options and flexibility around here.
I’m usually the kind of person who thinks that coffee can be classed as a breakfast food. But in reality, as we’ve all been told a 1000 times before, it is the most important meal of the day. Capiche?! So that means getting breakfast in is pretty much non negotiable if you want to stay healthy and drop a few pounds to boot.
But this almond milk porridge is so super simple (and tastes like dessert) that you’re gonna be wanting to have this breakfast for lunch and dinner too.
So let me give you the run down on how simple we’re talking. Blueberries in a pan. No liquid, not sugar… nothing… nada. They’re so sweet and juicy this time of year they do all the work for you. You can make a large enough batch of this jam to last the week. It’ll keep just fine for about 6-7 days in the fridge, covered. It’s not like regular jam that’ll last forever. That stuff has loads of sugar and we just aren’t about that sugar laden life anymore.
Next up. Cook those oats. I use quick cooking Quaker oats. So yeah… that means about 5 minutes on the stove. Use almond milk instead of water or milk. Toasted almonds, almond butter and those juicy plums. Those plums need to make an appearance, because we’re getting to be that fall time of year, when it’s all about apples, plums, pears and root veggies.
Fall has always been my favourite season to cook, so we’ve got some seriously major recipes coming up. And that kinda random sprig of thyme…? Well, I LOVE LOVE LOVE to put herbs in my desserts and things that are on the sweeter side. Not only are herbs laden with nutritious goodness, they balance out sweetness and go so beautifully with plums and other stone fruit like peaches too.
And one super very last thing to tell you. This is the thing I’ve been most excited about for a few weeks now. I’ve enrolled on a nutrition program through one of my local universities!!!!!! Because, the more I learn about nutrition, the more I realise I don’t know about it. So, in order for me to be more helpful to readers and to make the blog more meaningful, I’ve decided I better learn all I can. You can expect some nutritional truth bombs to be peppered through out the upcoming posts.
So, I gotta go. Class starts in literally about 15 minutes! PS… this almond milk porridge… go make it!!!!
Almond Milk Porridge with Blueberries and Juicy Plums
- 250 ml 1 cup almond milk plus extra for serving
- 70 g 1/2 cup rolled oats
- 150 g 1 cup blueberries
- Tbsp almond butter
- 1 red plum
- tsp honey
- In a medium sauce pan cook the oats in the almond milk according to the directions.
- In a separate small pan heat the blueberries on medium.
- Leave the blueberries to burst and release their juices. Mash with a potato masher. Set aside to cool.
- Place the oats in a bowl and add more almond milk if desired.
- Top with the blueberry jam, almond butter and honey.
- If you’re making these for overnight oats, then divide into jars and top with the toppings. Place a lid with a label on top in the fridge.