WWW.FREI-STYLE.COMCreamy Tiramisu Porridge with Espresso and Cocoa
Ingredients
For the porridge
- 50 gr (1.8 oz.) fine rolled oats
- 250 ml (1 cup) plant milk
- 50 ml (1/4 cup) espresso (or strong coffee)
- 2 Tbsp unsweetened cocoa powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
- 1-2 Tbsp maple syrup
For the topping
- 4 Tbsp plant-based yogurt (e.g. soy or almond yogurt)
- 1 tsp cocoa powder (for dusting)
- 2-3 strawberries
- 1 tsp cacao nibs
Equipment: small pot, whisk, fine sieve, breakfast bowl
Instructions
Cook the porridge
- 1.Whisk the oats, plant milk, espresso, cocoa powder, cinnamon, vanilla extract and salt together in a small pot and bring to a boil, stirring.
- 2.Reduce the heat and let the porridge simmer for 5 to 7 minutes, stirring now and then, until it has thickened.
- 3.Sweeten with maple syrup. If the porridge is too firm, stir in a splash of plant milk.
Assemble
- 1.Spoon the porridge into a bowl and spread the yogurt smoothly on top.
- 2.Dust the cocoa powder over it through a fine sieve.
- 3.Garnish with strawberries and cacao nibs and serve warm or cold.
Notes
Tip from my kitchen: whisk in the cocoa right at the start, then there won't be any lumps. I calculated the nutrition with soy milk and soy yogurt, with oat milk the protein is a little lower. For kids I leave out the espresso and use the same amount of milk instead. Instead of strawberries, frozen raspberries or a few slices of banana work well in the fall.
Nutrition per serving: 480 kcal · 20 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook