Salted Caramel Porridge
Elevate your morning routine with this Salted Caramel Porridge! Made with just 4 simple ingredients: peanut butter, maple syrup, coconut oil, and vanilla, this caramel adds a delicious twist to your usual breakfast porridge. Say goodbye to store-bought caramel with all its nasties and hello to a delicious start to your day!
DIETARY: V, VEG, DF, EF
ALLERGENS: Wheat, Nuts
AGE GROUP: 12 months+
SERVES: 3 porridge serves – Caramel makes 18 serves
PREP: 20 mins
COOK: 5 mins
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Ingredients
Adjust Servings
| 1 cup (110g) rolled oats | |
| 1 cup (250ml) almond milk | |
| 1 cup (250ml) water | |
| 1 banana, peeled and sliced |
Caramel
| ¼ cup (60g) smooth peanut butter | |
| 2 tbsp (40ml) maple syrup | |
| 1 tbsp (20ml) coconut oil | |
| ½ tsp (2.5ml) vanilla extract | |
| Crushed nuts, banana slices, extra milk (optional toppings) |
Directions
1.
Place oats, milk, water and banana slices into a pot and bring to a boil.
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2.
Reduce heat and simmer for 3-5 mins, stirring frequently.
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3.
Meanwhile, place all caramel ingredients into a blender and blend until smooth and creamy.
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4.
Serve oatmeal warm in a bowl with a tablespoon of caramel drizzled and on top. Optional: Top with a tablespoon of crushed nuts and extra milk.
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Notes
STORING LEFTOVERS: Store leftover caramel in a glass jar or an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
Prep tips: Try adding the caramel sauce to smoothies, cakes, muffins, yoghurt etc.
Allergies: For a gluten-free version: Swap rolled oats with gluten-free oats or quinoa flakes. For a nut-free version: Swap almond milk for regular milk or coconut, soy or oat milk and swap peanut butter for tahini.
Easy ingredient swaps: Swap peanut butter for cashew butter or almond butter.
Additional boosters: Boost your porridge with a tablespoon of chia seeds.
