Vegan and Gluten-free

Porridge with Berries Compote and Almond Cacao Spread

Delicious and healthy start of the day. I cooked this porridge in homemade cashew nut milk to make it nicely creamy.

Vegan and Gluten-free
Vegan and Gluten-free

Makes: 1 portion

Preparation time: 15 minutes


  • 1 cup cashew nut milk
  • 1/2 cup water
  • 1/2 cup gluten-free oats
  • 1/2 cup mixed berries (I used strawberries and raspberries)
  • 1 tbsp Amond Cacao Spread
  • 1 tbsp coconut blossom syrup
  • a pinch of salt


  1. Place oats, cashew nut milk, and salt in a saucepan.
  2. Bring to a boil and reduce the heat to a medium.
  3. Cook for about 10 minutes or until creamy. Stir continuously.
  4. Meanwhile, prepare the fruit compote. In a small sauce mixed fresh or frozen berries with coconut blossom syrup and bring to a boil. Reduce to a medium and simmer for about 5 minnutes or until fruit becomes soft.
  5. Once ready transfer oatmeal to a breakfast bowl and top with fruit compote and almond cacao spread.


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