(vegan, no refined sugar, dairy-free)
Nothing beats a piping hot bowl of porridge to fuel you up on a busy day. This porridge is so creamy and decadent thanks to the cashew milk and butter with a gorgeous sharp flavour from the berries. The caramelised banana are just the icing on top making this breakfast a real treat. To add even more goodness I have used Love Arctic Crisp Lingonberry powder which is rich in vitamin E, skin loving antioxidants and fibre.
1 cup of porridge oats
1 1/2 cups of cashew milk
1/2 cup of water
1 tablespoon of cashew butter
1/2 cup of mixed frozen berries
1 heaped tablespoon of Love Arctic Crisp Lingonberry powder
Optional: 1 tablespoon of maple syrup
For the caramelised banana:
1 ripe banana
1 tablespoons of coconut sugar
2 tablespoons of water
Other extra toppings:
Start by caramelising the banana. Cut the banana into thick slices. Place the coconut sugar and water into a pan on a medium heat. Once the liquid starts to bubble add in the sliced banana. Cook the banana until all the liquid has evaporated and it has become sticky caramel. Switch the heating off and leave them onto one side.
Place the oats, water and milk into a pan on a medium heat. Cook the oats for 5-7 minutes until they are starting to soften. Add the frozen berries, cashew butter, Lingonberry powder and maple syrup (if using). Mix everything together and keep cooking, stirring from time to time until the all the berries have almost dissolved and the porridge is thick and gloopy.
Serve the porridge straight away while still hot and top with the caramelised banana, fresh berries and toppings of your choice.
♥ Post and recipe by Elisa from @happyskinkitchen for Love Arctic ♥