Christmas Oats Porridge with Cranberry Sauce, Apples and Pecans
Ingredients
Creamy Oats Porridge:
- 3 cups almond milk
- 1 cinnamon stick
- Pinch of salt
- 1 cup quick cooking oats
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup toasted pecans, roughly crushed
Cranberry Sauce: (or use leftovers)
- 2 cups fresh or frozen cranberries
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1/3 cup water
- Pinch cinnamon
Caramelized Apples:
- 1 apple, peeled, cored and sliced
- 1 tablespoon coconut butter
- 1 tablespoon brown sugar
Instructions
Make the porridge:
- Combine the almond milk, cinnamon stick and pinch of salt in a saucepan. Bring to a boil over medium heat and, when boiling, add the oats and the brown sugar. Lower the heat to low and simmer, stirring occasionally so it doesn't stick to the bottom of the pan, for 5 to 10 minutes or until the desired consistency. Remove the cinnamon sticks and stir in the vanilla extract.
- Pour into bowls and top with cranberry sauce, caramelized apples and toasted pecans. Serve with maple syrup on the side.
Cranberry sauce:
- Combine all the ingredients in a saucepan and bring to a boil over medium heat. Cook for about 5 minutes, stirring constantly, until the cranberries pop and the sauce thickens. You can add more water if necessary.
Caramelized apples:
- Melt the coconut butter in a skillet over medium heat. Add apples and sprinkle the brown sugar. Cook for a few minutes per side, until apples are crisp tender and golden brown.