Start your day right with a belly warming bowl of warm winter porridge with almond milk to warm you from the inside out. Top with fresh mandarin segments and a mix of toasted almonds, sunflower seeds, pumpkin seeds and goji berries topped with a drizzle of honey-almond butter and you will have one happy tummy that will stay full the whole way through to lunch.
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Creamy Pumpkin Seed and Mandarin Winter Porridge with Almond Milk
Take your morning bowl of porridge to new heights with this deliciously creamy winter porridge made with almond milk and the most beautiful toasted nuts and seeds mixture.
First make a mixture of chopped almonds, pumpkin seeds and sunflower and give them a nice toast in a frying pan.
Cool and combine with some goji berries for a nice pop of colour and a subtle jammy taste.
Add some mandarin slices for a pop of seasonal juice, a drizzle of honey almond butter, some hot and steamy oats and your belly will be in winter porridge heaven.
Tip for the kids: I let the kids top their own porridge and make some faces with the mandarins and nuts, and they always eat the whole bowl up!
Instant Oats vs Steel Cut Oats
Now, normally I am all for using steel cut oats and taking the time to make them.
They do offer a bit more in terms of nutritional value, but on a cold winters morning, when we just want something warm in our bellies quickly after getting out of bed, the trade-off just isn't worth it for me.
Instant oats come together in no time at all, so they make a great option for busy work and school mornings, when you just don't have the time to babysit something on the stove top.
What If I Only Have Steel Cut Oats?
If you do want to use steel cut oats, or that is all you have on hand, then use the same instructions as given in the recipe card, and simply increase your cooking time to around 20 or 30 minutes. Again the time needed will depend on the actual oats you are using, so just keep an eye on them.
To speed things up, or to make the oat-making process less hands-on, you could also consider cooking them in a slow cooker set with a timer to start early in the morning, in an instant pot, or in a microwave if you have one.
Here are some specific cooking times and tips:
- You can cook steel cut oats in the microwave for around 10 minutes, stopping to stir the oats halfway through the cook time.
- In the slow cooker on low for 7-8 hours or on high for around 4 hours
- In an Instant Pot in 4 minutes (although technically the whole process takes around 30 minutes when you take into account the pot coming to pressure and a natural release). For a good account of making oats in the Instant Pot check out this post from Detoxinista.
Do what works for you.
Homemade Nut Milk
One thing I love to do, especially when making a luxurious winter porridge like this one, is make my own thick and creamy homemade nut milk.
It is so easy to make and you end up with the most flavourful nut-based milk.
It also means you get to control the ingredients, as a lot of the store-bought versions have extra sugars and preservatives added that you just don't need in a homemade version.
I like adding a touch of vanilla to mine for a nice little flavour in breakfasts and coffee. And also some hemp seeds for an extra nutty little dose of nutrition.
Find a step by step guide here for making your own from your nut of choice. Save the pulp and use it in crackers or other homemade baked goods.
Now You Have Tried Winter Porridge With Almond Milk Do You Need Some More Breakfast Inspiration?
Of course you do. Try these out:
- Chocolate Covered Strawberry Breakfast Quinoa
- Easy Homemade Granola with Macadamia and Coconut Oil
- Bursting with Nuts Grain Free and Sugar Free Granola
- Honey Almond and Tahini Healthy No Bake Bars
Creamy Mandarin and Pumpkin Seed Winter Porridge With Almond Milk
- Place the almonds, pumpkin seeds and pepitas in a frying pan over medium heat and toast for about 3 minutes. Make sure to shake the pan regularly until the mixture is lightly toasted. Remove from the heat and allow to cool. Add the white chia seeds and goji berries.
- In a small saucepan warm the maple syrup, almond butter, coconut oil and ¼ cup of water over low heat and stir until smooth and everything is combined. Move to a small bowl to cool
- Give the saucepan a quick rinse and place the instant oats into the saucepan. Add the milk and water and heat over medium heat for about 2-5 minutes (this will depend on the oats), or until the oat mixture thickens.
- Divide the oats between bowls. Top with mandarin slices, the nut mixture and a drizzle of the almond butter mix. Serve.
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If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3