‘Easter Friday morning with raw berry porridge and homemade peanut butter cream’
I’m currently going through a raw porridge obsession phase. Maybe it is the regal purple color that is so inviting, but over spring time this easy and tasty breakfast dish as become a fast favorite and better yet, it is healthy, diary free and suitable for vegans. The nutrient packed porridge is high on energy from the rye oats and nuts and has a wonderful velvety consistency with a bit of texture from the blended cashews. This recipe can be altered by using different kinds of berries, milk variables (almond, oat, cashew) and nuts according to your liking. For the sake of Easter Friday, I decided to make a homemade peanut butter cream to spoon on top of the porridge.
Basically, all you need is a blender and make sure to do this the night before going to bed so it has time to rest in the refrigerator overnight.
- 2 dl oat milk
- 200g berries (I used defrosted blueberries & blackberries)
- ½ dl cashew nuts (I mixed in some almonds too)
- ½ dl rye oats (any oats will do)
- 2 tablespoons ground flaxseeds
Add all the ingredients in a blender so it turns robust porridge, in texture. You can alter the thickness by adding either more milk or oats. Let it rest in the fridge overnight. In the morning serve with blueberries and ground flaxseeds.
If you are feeling some extra indulgent, make a homemade peanut butter cream.
Peanut butter cream
- 2 cups roasted peanuts
- 1 teaspoon honey
- Pinch of salt
Place the peanuts in a food processor and blitz for about four minutes. The consistency will turn from crumbs to a dry ball to smooth cream consistency. Stir in the honey and salt for additional flavor.