Vegan Porridge Of Dreams
Did you know that porridge has just overtaken toast as the UK’s favourite breakfast? Whilst we're always partial to a slice of toast slathered with nut butter, in the winter there really is nothing better than a warm bowl of porridge.
Properly cooking oats requires soaking. Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals like zinc and iron. It also acts as an inhibitor for important digestive enzymes such as pepsin and amylase. So - a diet high in phytic acid will weaken a food's nutritional value.
Whilst soaking the oats does add a step it takes just a few minutes the night before and then cooks up within 10 minutes the next morning. The soaking not only helps the oats cook faster but makes them more digestible and the nutrition more bioavailable.
- 1 cup rolled oats
- 2 cups warm filtered water or enough to cover (an acidic medium helps the process such as a squeeze of lemon juice or splash of apple cider vinegar)
- 1-2 cups of filtered water or nut milk of choice (a combination of the two works well ensuring a creamy consistency without the oats being too rich or heavy)
- 1 tsp of cinnamon (or cacao if you want chocolate porridge)
- 1 small banana
- Maple Syrup
- Nut butter
- Homemade jam
- Fresh fruit
- Seeds (hemp, pumpkin, sunflower, flaxseed)
- Vegan protein powder (will require more liquid)
- Cacao nibs
- Chia seeds
- Shredded coconut (sometimes I add this during the cooking process)
- Mix oats with warm water (and acidic medium if using), cover and leave overnight.
- The next morning strain the oats and rinse thoroughly.
- Put the oats in a pot with your milk/water and put on to simmer.
- Add the cinnamon.
- Mash the banana until it is soft and pureed and add to the porridge (add protein powder at this point if using and a splash more liquid).
- Once the porridge is the desired consistency, serve in a bowl and add desired toppings!
Enjoy! Let us know how you get on in the comments below!