Hazelnut Milk Porridge with Salted Almond-Coconut Butter

Serves 4

Hazelnut Milk Porridge with Salted Almond-Coconut Butter

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.

In each delicious serving:  615 calories | 14 g protein | 41 g fat | 57 g carbs (19 g sugars, 13 g fiber) | 153 mg sodium

Source: Plant-based prep school

You might also like

Many Greens Soup

Roasted Red Pepper & Sweet Potato Soup