Power porridge recipe
A gorgeous plant-based porridge that sneaks in some extra goodness thanks to the addition of sweet potato and carrot.
- Serves 3 little ones or 2 hungry big people
- 40g sweet potato, grated
- 20g carrot, grated
- 520ml cashew milk (2 cups)
- Pinch of cinnamon
- 1 star anise
- 75g oats (1 cup)
- 1 tbsp cashew butter
- Garnish: Berries, cashew butter, chopped nuts
Grate the sweet potato and carrot. Put half the cashew milk, 260ml (1 cup), cinnamon and star anise into a pan and cook on a medium to high heat for 4 minutes, or until the vegetables are soft.
Add the oats and the rest of the milk and 1 tbsp cashew butter. Cook for 3-4 minutes until the oats are the desired porridge consistency.
Serve with berries, a cashew butter swirl and chopped nuts.
You can put any leftovers in the fridge and have as a bircher muesli the next day, just add a splash of milk to loosen it up