Whilst I have been tinkering with so many recipes for Vegan MoFo lately. There have been a few times when I just didn’t have time to make dinner (crazy eh!) or could be bothered with even more washing up. My hands are like prunes! It has been unseasonably cold here the last week or so and I was needing some internal fire in my belly. What did I crave? Something fast, something filling. Bring on the porridge. As it was dinner, I couldn’t just eat warm oats with almond milk. So I took it up a wee notch and made Porridge Dessert..for dinner. A post today by a fellow Vegan MoFo’er for peanut butter and jelly porridge, reminded me to share this with you.
One day I made Black Forrest Gateau Porridge. I warmed almond milk in a pan with a cup of oats, a pinch of salt, 1 tsp vanilla powder as a base. And, so I could eat it without having to wait for it to cool a little, I added a handful of mixed frozen berries and stirred through some carob chips. A few flaked almonds on top and a swirl of maple syrup. Happy!
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The next day, for lunch I ate porridge again. This time I yearned for warming Carrot Cake Porridge. I made the base of the porridge in the same way as the day before, but I added 1 tsp of cinnamon and a grating of nutmeg for spice. I then grated a carrot and lightly toasted some walnuts until they were fragrant and stirred them through. I topped with a walnut cream, I made by whizzing up some coconut yogurt and walnuts with a little spoon of xylitol (healthy sugar alternative), in a blender. Swirl maple syrup in a figure of eight, and a pinch of salt on top and one over my shoulder for luck. Happy!
If you are gluten free, make sure you use gluten free oats. Oats are not by nature a gluten food but they are usually processed in mills that process wheat. I stayed away from my beloved porridge for so long as they really affected me, not just in my stomach but also making me feel a bit weird and fuzzy headed. I also think sticking to my green smoothies for breakfast, and not eating the oats in the morning helps. Not sure why. My favourite are Bob’s Red Mill Gluten Free Oats.
See you tomorrow! x
I know the feeling on the washing up! The flip side to the fun of taking part in MoFo. I don’t even have a dishwasher in my new place
I love fancied up porridge. Both versions sound gorgeous, although that walnut cream might just mean carrot cake wins this race….
Hi. I just found your blog after taking a blogging hiatus.
Your porridge looks very appetizing. My son eats a lot of oatmeal so changing up the flavors for him means a lot. You’ve added some inspiration.
@dreaminitvegan
Hi dreamitvegan, thanks for stopping by. Welcome back to blogworld! Happy I could be of inspiration. You could almost take any ‘cake’ and give it the porridge treatment. Carob (healthier and sweeter than cacao…lemon drizzle…pumpkin..) x
@dreaminitvegan
Hi dreamitvegan, thanks for stopping by. Welcome back to blogworld! Happy I could be of inspiration. You could almost take any ‘cake’ and give it the porridge treatment. Carob (healthier and sweeter than cacao…lemon drizzle…pumpkin..) x
What a gorgeous porridge! Love the mixed frozen berries! The Carrot Cake porridge looks beautiful with the grated carrots, especially that yummy walnut cream (mmmm) I love Bob’s Red Mill gf products, they are pretty good!
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