15 LichField Road556835 Singapore
A new porridge recipe base for you guys ! Overnight one, so no excuse not to make it as it will only take a few min to prepare the day ahead (or even a few days ahead) and just finish with the toppings in the morning. Gluten free, raw, vegan, refined sugar free, nourishing and very yummy. The way we like to start the day, right ?
Recipe just there. Happy Brekkie !
Serves 1
110 grs GF rolled oats
1 tbsp chia seeds
2 tbsp vegan (or greek) yogurt or even unsweetened apple sauce
100 ml almond or oat milk + 2 tbsp water
1 tbsp gula melaka (adjust to taste)
1 tsp cinamon
1/2 tsp gingerbread spices
1/2 tsp vanilla extract
A pinch of sea salt
Just blend everything well overnight in your container (double or triple quantities for batch cooking as it can keep for a few days in the fridge)
In the morning, add half a raw medium pear, thinly sliced (if you have time roast it with a little coconut sugar, YUM !), drizzle extrat gula melaka if you have a sweet tooth, raw cacao nibs, vegan yogurt, roasted pecans and pepitas and here it is !
I always have some chia porridge in the fridge, I can combine with my craving of the day 🙂
This morning I took out my apples from the dehydrator and thought it would be the perfect combo to start my day happily and healthily ! “An apple a day… ” as my mum used to tell me 🙂
Follow the link below if you want the full recipe.
In Singapore the local food courts – Hawker centers – are packed all day long, starting with breakfast where you can find noodles, ramen, fried rice, eggs any style… and porridges.
So this morning I thought I would try a savory oat porridge for breakkie for a change. I twisted it with a Japanese umami flavor, using miso and gomasio.
Only 10 min to prepare and super yummy, nutritious and colorful.
You can even prepare it the night before and reheat it in the morning.
Follow the link to get the full recipe.
Enjoy and don’t forget to rate this recipe and share your comments if you try it.
This morning I decided to make an easy breakfast using some of the remaining plum compote I had made for the kids. I topped overnight oats with this beautiful red sauce, added some cinnamon roasted pecans and pumpkin seeds, a dollop of plant based yogurt and pomegranate.
What a treat to start the day.
Get the full recipe