Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in the moment for a tableful, or in advance for single servings throughout the work week.
Bring a large saucepan of water to a boil and add 2 tsp (10 mL) baking soda. Add shelled hazelnuts and stir in, being careful as it will easily foam up and spill over pot. Stir for 3 minutes, then drain in a sieve and run 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 1 Tbsp (15 mL) coconut oil; reserve remaining coconut oil and place in small bowl. Add oats to skillet and toast until fragrant, about 1 minute.
To hazelnut milk mixture, add toasted oats, 1/8 tsp (0.5 mL) salt, and nutmeg or cardamom. Bring to a boil, reduce to medium-low, and cook uncovered until oats are thickened to your liking, 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover, and refrigerate for up to 1 week. Reheat on the stovetop with a splash of additional water, if needed.
To reserved coconut oil (still liquefied), stir in almond butter. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, stir in remaining 1/8 tsp (0.5 mL) salt.
To serve, add hot porridge to bowls and top with berries and a spoonful of almond 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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