Everyday porridge bowl

So as Italy began its lockdown for the Coronavirus, and we were all forced to stay home, I thought this was the perfect time to dedicate some of the additional hours I find myself with to my blog and creating recipes everyday for my followers. to give people some inspiration while they are at home, to experiment and try some new recipes. Starting with breakfast of course, my favourite meal of the day! This is one of our go to weekday breakfasts, its really quick to make and you can mix it up with different toppings for some variety!

Recipe per person:

– 1/2 cup gluten free rolled oats per person
– 1/2 cup rice milk
– 1/2 cup water (I like to mix the milk and water otherwise it gets too thick and heavy)
– tsp maca root powder (optional, you can add any superfoods you like, or leave it without)
– 2 tbsp coconut yoghurt
– tbsp maple syrup
– strawberries
– handful of granola
– tsp almond butter

What do do…

Place the oats, water and milk in a small saucepan, heat on a low temperature and mix throughout the cooking. Heat until the liquid is absorbed and the porridge is starting to bubble. Usually only a few minutes but depends on the size of your oats. I like to use the small porridge oats, as they are much faster to cook.
Take the porridge off the heat and mix in the maca powder. Serve and top with coconut yoghurt, maple syrup, berries, almond butter and a sprinkle of granola or nuts.

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