Oats, dried figs and almond porridge

Porridge aux figues et amandesI have a complicated relationship with oats. When I was a child, I used to think that oats was good enough to feed horses and I wouldn’t eat this. Then I discovered Internet, food blogs and british and american chefs. At that point, I realized that people were really fond of oatmeal/porridge, which seemed to be the best thing you could have for breakfast.

When I was in Yosemite Park, I worked up the courage to try some at the « as-you-can-eat » breakfast buffet. I was a mistake and no sugar could improve this tastless thing.

I tried again in Las Vegas, same result. It’s me or the oatmeal (or porridge), I thought.

Back in France, I saw this wonderful post. How cute is it! Such a cute thing could only taste good, right? So I tried to cook oatmeal by myself and see what happens. Since then, I cook oatmeal almost every weekend. Sometimes with almonds, halzenuts, or walnuts, sometimes with bananas, pears, dried figs or whatever comes to my mind…

Quick porridge (which still takes time because you have to stir it)

For 2 people

In a saucepan on medium heat, warm up 2 cups of oat milk (or rice milk, dairy milk, soy milk…). Then, add 8 tbsps of oats, rice flakes, 5 cereals untoasted flakes. When the preparation gets thicker, pour it back in the cups and add:

– fresh or dried fruit

– nuts

– seeds (poppy, sesame, sunflower, pumpkin…)

– a little bit of honey or agave sirup

If you want to, let the creativity speak and add to your oatmeal a bit of cocoa or toasted halzenuts.

To drink: it’s breakfast time, so I think coffee or tea is the best choice.

Do you like this recipe? You have porridge everyday? Let’s talk about it in the comments!

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