This recipe is vegan, wholegrain and refined sugar free. It’s also creamy, sweet and decadent.
It’s a genuine miracle when those things all occur in the same bowl of food and, as far as I’m concerned, that’s a good enough reason to eat this constantly for as long as peaches are in season.
And please don’t let the word ‘porridge’ put you off. I know it can conjure up images of grey, gluey pastes, but this is completely different. Instead of Charles Dickens and thin gruel, think tartan blankets, windswept moors and a magical hot breakfast bowl, which is somehow both luxurious and great for you.
Note: If you don’t want to make this a vegan dish, you can substitute 1 tablespoon of melted butter for the coconut oil and normal milk for the almond milk.
Time: 20 minutes
Feeds: 2
Ingredients
Roast peaches
- 2 large yellow peaches
- 2–4 tablespoons maple syrup
- 1 tablespoon coconut oil
Porridge
- 100g whole rolled oats (porridge)
- 80g almonds, coarsely chopped
- 625ml almond milk
- pinch salt
- pinch ground cinnamon, to serve
Read: Eating for Healthy Bones
Method
Preheat the oven to 200°C.
Wash the peaches and cut them into quarters, removing the stones. Slice a tiny piece of peach for yourself and taste it for sweetness.
Put the peach pieces in a shallow baking dish and toss with the maple syrup and coconut oil, adding as much syrup as you think the peaches need. Roast them for 20 minutes, tossing them gently halfway through, or until they are tender and a little blistered.
Read: Peach, Banana & Coconut Muffins
While the peaches are cooking, make the porridge. Put the oats, most of the almonds (save some to sprinkle over your porridge), the almond milk and salt in a large saucepan over low heat. Cook, stirring, for around 10 minutes or until the porridge is thick and silky.
To serve, divide the porridge between two bowls, pile on the peaches, scatter over the remaining almonds and sprinkle with the cinnamon.
Read: Basic Hot Breakfast Bowl
Recipe taken from The Sugar Hit! by Sarah Coates
Sarah Coates, blogger behind the award-winning thesugarhit.com, has compiled her most kick-arse recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night.
You can purchase The Sugar Hit! at cooked.com.
Published by Hardie Grant
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