Almond oat porridge with roast peaches

By: Sarah Coates
From: The Sugar Hit!
Serves: 2
Photographer: Chris Middleton

This recipe is vegan, wholegrain and refined sugar-free. It’s also creamy, sweet and decadent. It’s a genuine miracle when those things all occur in the same bowl of food and, as far as I’m concerned, that’s a good enough reason to eat this constantly for as long as peaches are in season. And please don’t let the word ‘porridge’ put you off. I know it can conjure up images of grey, gluey pastes, but this is completely different. Instead of Charles Dickens and thin gruel, think tartan blankets, windswept moors and a magical hot breakfast bowl, which is somehow both luxurious and great for you.

Ingredients

Quantity	Ingredient

Roast peaches

Quantity	Ingredient
2	large yellow peaches
2-4 tablespoons	maple syrup
1 tablespoon	coconut oil or butter, melted

Porridge

Quantity	Ingredient
100g	whole rolled oats, (porridge)
80g	almonds, coarsely chopped
625ml	almond milk
pinch	salt
pinch	ground cinnamon, to serve

Method

Preheat the oven to 200°C.
Wash the peaches and cut them into quarters, removing the stones. Slice a tiny piece of peach for yourself and taste it for sweetness.
Put the peach pieces in a shallow baking dish and toss with the maple syrup and coconut oil, adding as much syrup as you think the peaches need. Roast them for 20 minutes, tossing them gently halfway through, or until they are tender and a little blistered.
While the peaches are cooking, make the porridge. Put the oats, most of the almonds (save some for sprinkling over your porridge), the almond milk and salt in a large saucepan over low heat. Cook, stirring, for around 10 minutes or until the porridge is thick and silky.
To serve, divide the porridge between two bowls, pile on the peaches, scatter over the remaining almonds and sprinkle with the cinnamon.