Vegan breakfast that can be prepared the night before, to save you time in the morning.
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Serves: 6 people
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1 tsp Chia Bia Milled Seeds
350 g Almond Milk
30 g Dried Cranberries
1 pinch Ground Cinnamon
225 g Pinhead Oatmeal
70 g SuperValu Brown Sugar
50 g SuperValu Goodness Pumpkin Seeds
130 g SuperValu Ground Almonds
1 pinch SuperValu Ground Nutmeg
The night before serving, soak the oatmeal in a bowl of water for 12 hours. The next day, drain the oats and put in a saucepan with the chia seeds, almond milk and half the ground almonds. Bring to a simmer and cook gently, stirring occasionally, for 20 to 25 minutes. Remove from the heat and stir in half the brown sugar and a pinch of nutmeg and cinnamon.
Pour the remaining ground almonds and brown sugar into a nonstick frying pan set over a medium-low heat. The sugar will gently melt, forming a simple caramel. Spread the mixture on an oiled plate to cool, then slide o using a spatula and break into pieces.
To make the compote, roughly chop the preserved clementines and warm in a small pan with the cranberries and syrup. Simmer until the cranberries have popped, then allow to cool slightly. Spoon into a sterilised jar and keep in the fridge for up to two weeks.
Serve the porridge in warmed bowls topped with the caramelised almonds, pumpkin seeds, dried cranberries and a spoonful of compote.