Oats are a fantastic storecupboard staple. Great value and incredibly versatile, they sit at the heart of so many of my recipes, whether I'm making porridge, overnight oats, baked oats, muesli or granola, using them as a crumble topping, to make energy balls or pancakes, or even blending them to a flour to make baked goods. You name it, oats can do it!
Not only are they delicious, but they're also so good for us, boosting our heart health and digestion, acting as an anti-inflammatory, and an excellent source of slow-release energy.
My favourite brand of oats has always been Flahavan's (this is not an advert, I'm just a huge lover of their oats!). This Irish brand is organic, and their milling process gives a wonderfully rich texture, toasted aroma and creamy taste, so do check them out.
In short, I am a big fan of oats – and this porridge recipe is my latest obsession. I like to make a large jug of spiced golden milk and keep it in the fridge to use in iced lattes, overnight oats, chia pudding, or simply warmed up when I want to drink something cosy. And this recipe combines two of my favourites: porridge and golden-milk lattes.
Finished off with a dollop of yoghurt, a tumble of tart raspberries, and a sprinkling of toasted coconut flakes, this one will leave you glowing from the inside out.
2, plus you'll have leftover golden milk
For the golden milk
1 litre almond, oat, soy, coconut, cashew or other milk of choice
1 medium piece of fresh turmeric, finely grated, or 1 tsp ground
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp grated nutmeg
6-8 cardamom pods, seeds removed
1 tsp vanilla extract
Grinding of black pepper
Pinch of salt
2-4 tbsp maple, date, agave, fruit or zero-calorie syrup, honey, or liquid sweetener of choice
For the porridge
80g rolled jumbo oats
400-500ml golden milk
Extra milk, warmed through
Coconut or regular dairy-free yoghurt
Frozen or fresh raspberries
Toasted coconut flakes
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