Oats are a daily visitor to our house, no matter the season. To be honest, basically my whole food regimen outside of photography/recipe creation times consists of oats, smoothies and avo toasts. So basic, I know.
This oat porridge however, is far from basic. The creamy almond butter, fresh bluebs and swirls of dark chocolate make it so divine that you wish you had more in your bowl even though you are completely full.
Ingredients
100g quick-cooking oats
500 ml almond milk
2 tbsp chia seeds
2-3 tbsp sweetener (I use maple), more if needed
1 tsp vanilla essence
pinch of salt
2 tbsp almond butter
handful of fresh blueberries
1 tbsp almond, roughly chopped
2 slabs of dark chocolate, finely chopped
Method
Place the oats and almond milk in a pot over medium heat and add the salt, vanilla and sweetener. Cover and cook for 4-5 minutes, then stir in the chia seeds and remove from heat. Keep the lid on for another 2-3 minutes, then transfer to a bowl and top with almond butter, blueberries, chopped almonds and dark chocolate.