Oat porridge | Vegan - Gluten free

Happy Wednesday my lovelies! If there's something I have absolutely gotten obsessed with since my last holiday it has got to be oat porridge. At one of our stays they served oat porridge and has such a creamy, soft and a hint of vanilla to it that I looked forward to each morning so naturally I had to make my own interpretation of it when we got back home. After a few attempts I crafted a recipe that I love having in the morning, it's delicious, filling and keeps me sustained until lunch.

What you need for porridge:

2 dl (0.8 cups) oats

4 dl (1.6 cups) oat milk

2-3 tbsp vanilla sugar

2 tbsp maple syrup

A pinch of salt

What you need for cinnamon-sauce:

4 dl (1.6 cup) water

1/2 dl (0.2 cup) sugar

1 tbsp cinnamon

1 tsp ginger

1 tsp nutmeg

1 tsp ground cloves

1 tsp salt

1 tsp ground cardamom

1 tsp tapioca flour

Add the oats, milk, vanilla sugar, maple syrup and salt into a pot and bring to a boil.

Allow to cook for a few minutes on medium low heat while stirring until it thickens.

For plating I would spoon the porridge into a bowl and give it a good sprinkle of cinnamon and a splash of vegan milk.'

Add water, sugar and seasoning into a pot and bring it to a boil on medium high heat and allow to boil for 5 minutes with a lid on. Now add the tapioca and give it a whisk until the sauce has thickened.

Serve the porridge in a bowl and top it off with the wonderful cinnamon-sauce.