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Hazelnut Milk Porridge with Salted Almond-Coconut Butter

Serves 4


    Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in advance for single servings throughout the work week.


    (Pssst … you can add a classic chocolate-hazelnut flavor to this porridge by stirring in 2 Tbsp cocoa powder while the oats are cooking!)

    Extracurricular activity: Blanching hazelnuts

    Bring large saucepan of water to a boil and add 2 tsp baking soda. Add shelled hazelnuts and stir, being careful as water will easily foam up and spill over pot. Stir for 3 minutes, then drain in sieve and rinse under cold running water. Use your hands or a small dish brush to rub skins off nuts.


    Hazelnut Milk Porridge with Salted Almond-Coconut Butter


    • 4 cups recently boiled water
    • 1 cup blanched hazelnuts
    • 1/4 cup maple syrup
    • 2 Tbsp coconut oil, divided
    • 1 1/2 cups large-flake rolled oats
    • 1/4 tsp salt, divided
    • 1/8 tsp grated nutmeg or ground cardamom
    • 1/4 cup almond butter, room temperature
    • 1 pint fresh berries of choice, lightly mashed
    • 1/4 cup prepared or homemade vegan granola (optional)


    Per serving:

    • calories615
    • protein14g
    • fat41g
    • carbs57g
      • sugars19g
      • fiber13g
    • sodium153mg



    To high-speed blender, add water and hazelnuts. Blend until milky in appearance, about 30 seconds. Using nut milk bag or cheesecloth-lined mesh sieve, strain hazelnut milk into large pot, leaving pulp behind for another use. Stir in maple syrup.


    In medium skillet over medium heat, melt coconut oil. Reserve 1 Tbsp liquefied oil and place in small bowl. Add oats to skillet with remaining coconut oil and toast until fragrant, about 1 minute.


    To hazelnut milk mixture, add toasted oats, 1/8 tsp salt and nutmeg or cardamom. Bring to a boil. Reduce to medium-low and cook, uncovered, until oats are thickened to your liking, about 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover and refrigerate for up to 1 week. Reheat on stovetop with a splash of additional water, if needed.


    To reserved coconut oil (still liquefied), add almond butter and stir until combined. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, add remaining 1/8 tsp salt and stir to combine.


    To serve, add hot porridge to bowls and top with berries and a spoonful of almond-coconut butter. Sprinkle with granola for a touch of extra crunch, if desired. If taking to go, pack hot porridge in a warmed thermal container and top with berries and almond-coconut butter. Pack granola separately and garnish right before serving, if using


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    This recipe is part of the Plant-based prep school collection.



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    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.