Warm Hazelnut Milk Porridge with Berries and 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 the moment for a tableful, or in advance for single…
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Ingredients
- 4 cups (1 L) recently boiled water
- 1 cup (250 mL) blanched hazelnuts (see tip box)
- 1/4 cup (60 mL) maple syrup
- 2 Tbsp (30 mL) coconut oil, divided
- 1 1/2 cups (350 mL) large-flake gluten-free rolled oats
- 1/4 tsp (1 mL) salt, divided
- 1/8 tsp (0.5 mL) grated nutmeg or ground cardamom
- 1 pint fresh berries of choice, lightly mashed
- 1/4 cup (60 mL) almond butter, room temperature
- 1/4 cup (60 mL) prepared or homemade granola (optional)
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