In a breakfast rut? Try out our miso maple porridge for a creamy and nourishing bowl, rich in B vitamins and iron. The perfect weekday breakfast or weekend brunch for a chilly morning featuring a splash of our dairy-free cashew m*lk to give you that oh so creamy and nutritious boost!
TO MAKE THE DAIRY-FREE CASHEW YOGHURT:
Place all ingredients in a high-speed blender and pulse until you get a thick creamy texture. You may need to use the tamper or stop and scrape to get the desired consistency. Transfer into a ceramic container and store in the fridge for up to 3 days.
Add all ingredients for the porridge into a non-stick saucepan. Bring to a boil then let it cook, stirring for 12-15 minutes until the oats have absorbed the milk.
Transfer into a bowl and serve with 2-3 tablespoons of the cashew ‘yoghurt’, banana slices and a drizzle of sweetener of your choice.
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