For the past year, I have had porridge for breakfast every single day! I am totally obsessed with it, as it’s just so warming, especially in the brutal winters that we have in Boston. It gives me so much energy and keeps me full for most of my morning classes at school. I can’t wait to share this quick vegan recipe with you, and please get as creative as you like with it. Feel free to change up the toppings to suit your taste buds!

Ingredients:

Porridge:
-½ cup gluten free oats
-½ cup plant-based milk (I like Almond Milk)
-½ cup water
-½ sliced banana
-2 chopped medjool dates

Berry Compote:
-¼ cup mixed berries
-3 tablespoons of water
-optional: -1 tbsp maple syrup

Toppings:
-peanut butter/ almond butter
-granola
-sliced bananas
-medjool dates

Directions:

1. In a saucepan, combine the oats, plant-based milk, water, banana, and medjool dates and cook on the stove on medium-low heat.

2. Let it thicken up for around five minutes and keep stirring it so that nothing sticks to the bottom of the pan.

3. Whilst the porridge is cooking, begin to make the compote. In a separate saucepan, combine the berries, water, and maple syrup and let it simmer for around two minutes.

4. Once the porridge has become nice and thick, transfer into a bowl and top it off with all your favorite toppings.

5. Pour the compote over the porridge and then top it off with some nut butter, granola, medjool dates, and bananas.

Step-by-step Photos:

In a saucepan, combine the oats, plant-based milk, water, banana, and medjool dates and cook on the stove on medium-low heat. Let it thicken up for around five minutes and keep stirring it so that nothing sticks to the bottom of the pan. Whilst the porridge is cooking, begin to make the compote. In a separate saucepan, combine the berries, water, and maple syrup and let it simmer for around two minutes.

Once the porridge has become nice and thick, transfer into a bowl and top it off with all your favorite toppings. Pour the compote over the porridge and then top it off with some nut butter, granola, medjool dates, and bananas.