I love having porridge for breakfast, something about the flavor reminds me of my childhood, and it feels like a warm and comforting hug to my tummy. For the longest time, I would prepare the most basic version using oats, nut milk, as well as a dash of cinnamon and salt, topped with fruits and honey. As my taste buds evolved, I experimented with porridge recipes to fulfill my cravings for a more full-bodied and multi-layered taste experience.
The result? A sweet and spicy concoction that feels like a magic carpet ride to India! The sultry swirl of nutmeg, cloves, cardamom and cinnamon with almond and maple syrup transform plain old porridge into something divine!
Spicy Almond Porridge – serves 2
- 1/2 cup oats
- 2 2/3 cup almond milk
- 1 cup almond pulp
- 1 tablespoon maple syrup
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
My almond milk is salted, otherwise I would add a dash of salt too.
Add all ingredients to a small pot and mix well.
Keep on low heat until it boils, then actively stir for a minute.
Serve with maple-glazed banana or cooked apples for extra oomph.