Vanilla Porridge
A creamy, nutrient-packed breakfast infused with vanilla, warm spices, and honey. Perfect for a cozy, wholesome start to your day.
Equipment
- 1 Saucepan Medium-sized
- 1 Wooden Spoon For stirring
- 1 Knife For slicing vanilla pod
- 1 Bowl For serving
Ingredients
- 105 g White Oats Cornflakes Fiber-rich and heart-healthy
- 150 g Almond Milk (Alpro) Vitamin E-rich dairy-free option
- 375 ml Fresh Milk (Full Fat) Adds calcium and creaminess
- 75 g Whipping Cream Shani Olden Burger Adds richness
- 1 stick Vanilla Stick Split and seeds scraped
- 1.5 g Nutmeg Powder For warmth and digestion
- 1.5 g Cinnamon Powder (Bayara) Balances blood sugar
- 10 g Honey (Capilano, Australia) Natural sweetener
- 7.5 g Sugar (German Granules) Optional for extra sweetness
Instructions
- Slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside.
- In a medium saucepan, combine the oats, almond milk, fresh milk, whipping cream, vanilla seeds, nutmeg, cinnamon, honey, and sugar. Stir to blend evenly.
- Place the pan over medium-high heat. Stir continuously as the mixture heats, allowing the oats to soften and absorb the liquids. Cook for 5–10 minutes until it thickens into a creamy consistency. Add a splash of water or milk if too thick.
- Spoon the porridge into bowls and serve warm. Garnish with a dusting of cinnamon, fresh fruit, or your favorite toppings.
Notes
- For a vegan version, replace fresh milk and whipping cream with more almond milk or coconut cream.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of milk.
- Try toppings like fresh berries, sliced banana, or chopped almonds for extra flavor and crunch.
- Adjust sweetness by tasting as you cook—skip sugar for a lighter profile.