Hazelnut Milk Porridge with Salted Almond-Coconut Butter - alive magazine
Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in advance for single servings throughout the work week.
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Ingredients
- 4 cups recently boiled water
- 1 cup blanched hazelnuts
- 1/4 cup maple syrup
- 2 Tbsp coconut oil, divided
- 1 1/2 cups large-flake rolled oats
- 1/4 tsp salt, divided
- 1/8 tsp grated nutmeg or ground cardamom
- 1/4 cup almond butter, room temperature
- 1 pint fresh berries of choice, lightly mashed
- 1/4 cup prepared or homemade vegan granola (optional)
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