Breakfast has become far more of an event since we became vegan - as have all our meals - as the doors have been flung wide to the endless possibilities of food combinations. Gone are the days of the mundane plain porridge, with perhaps a little brown sugar - these days we are flying high and feeling so much more satisfied with porridge recipes like this one, that pack a punch in nutritional value...
Ingredients (serves 3)
130g porridge oats
1l oat milk
1 tbspn peanut butter (smooth & unsalted)
Juice of 1 lemon
Heat the milk, then add the oats and simmer. Peel and mash the bananas and add to the pan, mixing well. Simmer for 5 - 10 minutes, stirring frequently.
While the porridge cooks, make the compote by placing the berries in a pan with the lemon juice and a dash of water. Cook over a high heat, encouraging the berries to burst by pushing down with a wooden spoon. Stir rapidly, until it becomes a smooth compote with a few whole berries remaining for texture.
Once the porridge is cooked, stir in the peanut butter and mix well. Serve and top with compote.