Overnight Seeded Oat and Espresso Porridge
Ingredients
- 2½ cups oat milk or your milk of choice
- ½ cup thick plain yoghurt
- ⅓ cup espresso coffee
- 2 tablespoons honey
- 2 tablespoons nut butter (I used Fix and Fogg Everything Butter)
- 1 teaspoon sea salt
- 1 teaspoon vanilla paste
- ½ teaspoon ground cardamom
- 1 cup jumbo rolled oats
- 3 tablespoons linseeds
- 3 tablespoons chia seeds
To serve
- 1 cup thick plain yoghurt
- purchased honeycomb (optional)
- ½ cup roasted almonds, roughly chopped
- Roasted Pears (see recipe below)
Roasted Pears
- medium firm but ripe pears (I used Beurre Bosc)
- honey for drizzling
Instructions
- 1
Whisk the milk, yoghurt, coffee, honey, nut butter, salt and vanilla paste together in a large bowl. Stir in the remaining ingredients until well combined. Cover and refrigerate overnight.
- 2
To serve: Divide the porridge among bowls and top with yoghurt, roasted pears, a wedge of honeycomb, if using, and the almonds.
- 3
Roasted Pears - You will need a roasting dish lined with baking paper. Preheat the oven to 180°C fan bake.
- 4
Roasted Pears - Cut the pears into 4 or 6 wedges, depending on their size, and remove the cores, leaving the skin on.
- 5
Roasted Pears - Place in the roasting dish and drizzle 1 teaspoon honey over each wedge. Roast for about 25 minutes, or until tender and golden, turning once during cooking.
- 6
Roasted Pears - Serve warm or at room temperature.
