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