Comfy Breakfast for the colder Season
We can’t deny it anymore; it’s winter! Gone are the days when I spent hours in the garden. Right now I just want to snuggle up in a cozy blanket, sipping on a hot cacao and devouring a warm and comforting oatmeal. Can anyone relate?
During summer time I love to add veggies to my porridge, but not during winter time. I need CALORIES to keep me warm! At least that’s what my body keeps telling me. Nut butter is exactly the right thing to build up a few fatty deposits, right? Just kidding. OF COURSE, those extra calories are burnt immediately (I am sure they are 😅).
Almond Coconut Porridge for some extra calories
Because of the extraordinary high caloric density of nut butter, I use it only sparingly. Usually, I would go with just one teaspoon instead of one tablespoon, but as I said before: it’s cold outside and I a few extra calories won’t hurt. My favorite nut butters are cashew and almond. In this recipe I use almond butter, which fits perfectly with coconut, my all-time favorite flavor.
When I worked on this recipe, I tried different combinations: almond milk with coconut butter, coconut drink with almond butter, roasted almond milk with shredded coconut and coconut drink with almond meal. In the end, I chose roasted almond milk, almond butter, and shredded coconut. I am not the biggest fan of almond milk, but the roasted version tastes really good. I don’t have time to make nut milk myself and use Alpro, but you can make your own using the following recipe.
Red fruits go well with this Almond Coconut Porridge. It almost looks a bit Christmassy, don’t you think? You can use raspberries and pomegranate arils or whatever is available. I love to top my porridge with a few freeze-dried cranberries. They are pretty sour but have an amazingly high vitamin C content. Perfect to prevent coughs and sneezes!
What’s your favorite comfy food during winter time? Let me know in the comments below – I’d love to hear from you 😘😘.
Almond and Coconut Porridge
Recipe for a comforting Almond and Coconut Porridge, vegan and sugar-free.
- 1/2 cup oatmeal fine cooking, gluten-free
- 300 ml roasted almond milk unsweetened
- 1 tbsp almond butter
- 1 tbsp coconut flakes
- 1 banana mashed
- 3/4 cup red fruits
- 1 tsp raw cacao nibs
- dried edible flowers
Soak oatmeal in almond milk for about 10 minutes.
In the meanwhile, heat a small coated pan and toast coconut flakes until golden brown.
Add toasted coconut flakes, almond butter and one mashed banana to your oatmeal and bring to the boil. Simmer for 4-5 minutes, stirring constantly.
Transfer to a bowl and top with red fruits, cacao nibs and dried edible flowers.