Vegan porridge recipe
 Make this easy vegan porridge recipe with almond milk, then experiment by adding peanut butter, banana or even topping it with crispy toast and marmalade. Original: 233 kcal Peanut butter: 572 kcal Marmalade toast: 631 kcal Banana and berries: 350 kcal 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to tastesmall pinch sea salt 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste small pinch sea salt 50g/1¾oz porridge oats250ml/ 9fl oz almond milk, plus extra to taste2 tsp light brown sugar1 tbsp cacao powder2 tbsp crunchy peanut butter 50g/1¾oz porridge oats 250ml/ 9fl oz almond milk, plus extra to taste 2 tsp light brown sugar 1 tbsp cacao powder 2 tbsp crunchy peanut butter 1 tbsp coconut oil40g/1½oz caster sugar2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces250ml/ 9fl oz almond milk, plus extra to taste1 English Breakfast teabag50g/1¾oz porridge oatssmall pinch sea saltmarmalade, to serve 1 tbsp coconut oil 40g/1½oz caster sugar 2 slices day-old sourdough bread, crusts removed and torn into 2cm/¾in pieces 250ml/ 9fl oz almond milk, plus extra to taste 1 English Breakfast teabag 50g/1¾oz porridge oats small pinch sea salt marmalade, to serve handful blueberries1 banana, sliced250ml/ 9fl oz almond milk, plus extra to taste50g/1¾oz porridge oatssmall pinch sea salthandful raspberrieshandful strawberries handful blueberries 1 banana, sliced 250ml/ 9fl oz almond milk, plus extra to taste 50g/1¾oz porridge oats small pinch sea salt handful raspberries handful strawberries Method To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like.To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.)To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast.To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the simple vegan porridge, put the oats and milk in a saucepan and bring to a gentle simmer. Cook gently over a medium-low heat for 10 minutes, stirring often. Finish with a pinch of salt stirred through. Add more milk to thin the porridge, if you like. To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the peanut butter porridge, cook the oats as described in step 1, stirring the sugar, cacao and peanut butter in at the end and omitting the salt. (The salt in the peanut butter replaces the pinch that is normally added.) To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the marmalade toast and tea porridge, preheat the oven to 180C/160C Fan/ Gas 4. Melt the oil in a frying pan over medium low heat. Stir in the sugar and, once it has dissolved in the hot oil, add the bread pieces. Turn them in the sweetened oil, then transfer to a baking tray and bake for 12–15 minutes, turning occasionally, until golden-brown and crunchy. Remove from the oven and allow to cool. Heat the almond milk in a saucepan over medium heat until it is just beginning to boil. Take the pan off the heat and add the teabag. Leave to brew for 5 minutes. Remove the teabag, stir in the oats and cook as described in step 1. Serve topped with a blob of marmalade and the crispy toast. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. To make the banana and berries porridge, put the blueberries in a saucepan over medium-low heat and cook for 3–4 minutes, until they begin to soften and burst. Add the banana and mash it into the blueberries with a fork. Add the milk and oats and cook as described in step 1. Serve topped with raspberries and strawberries. Recipe tips The crispy bread pieces in the marmalade toast and tea porridge recipe will keep well for 3–4 days in an airtight container or for 3–4 months in the freezer.