If you love a good creamy, runny oat porridge with a punch and a wide variety of flavors and textures, this red currant oat porridge is one to try.
- 1 cup (112 grams) frozen red currants
- ¼ cup (60 grams) plant-based yogurt, such as soy yogurt or coconut yogurt
- ½ cup (50 grams) rolled oats
- ¼ cup (60 ml) water
- ½ cup (115 ml) plant-based milk, such as soy milk or coconut milk for a creamier texture
- 1 tbsp sweetener, such as maple syrup or date syrup
- ½ tsp cinnamon
- a few chopped walnuts (or almonds) to garnish
- ½ tsp almond butter to serve with
To a medium pot add the rolled oats and the water. Let simmer on medium heat until almost all water is absorbed. Add the plant-based milk (start with a little and add more as the oats absorb more of the milk).
Add the red currants too and let simmer on low heat. You can smash half of the red currants with a fork so they release their juice in the oat porridge. Also, add in the sweetener of choice.
Stir until the oat porridge is slightly runny and warmed. Don’t let it boil and don’t add too much milk at a time.
The porridge is ready to be served when it’s creamy and as thick or thin as you like. *
For a creamy texture:
When the porridge is done, take the pot off the heat and stir in the yogurt or serve it next to your porridge in the bowl.
Pour the red currant oat porridge in a one serving bowl and add more red currants on top. Serve with yogurt, chopped walnuts, almond butter and a dash of cinnamon.
Serve the porridge warm as it combines so deliciously with the cold yogurt and tart red currants.
This recipe is for a runny oat porridge (since I like that), but you can add more or less milk depending if you like your porridge more runny or less runny.
Keywords: breakfast, red currant, porridge, yogurt, oats, oatmeal