Cashew porridge with caramelized apricots


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 479 Kcal, 15g Protein, 63g Carbohydrates, 18g Fat


Ingredients

  • Apricots
  • 1 tsp coconut oil
  • 2 tsp maple syrup
  • 2 tsp lemon thyme
  • 4 apricots, halved
  • Porridge
  • 2 dl water
  • 40 g fine whole-grain rolled oats
  • 0.25 tsp Himalayan salt
  • 100 g whole-grain rolled oats
  • 3.25 dl almond drink
  • 1.5 tbsp cashew cream
  • 0.5 tsp vanilla paste
  • 3 tsp honey or maple syrup
  • To serve & decorate
  • a little honey or maple syrup
  • 1 tbsp mixed nuts, toasted, coarsely chopped
  • a little lemon thyme

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Instructions

  • Apricots

    Heat the coconut oil and maple syrup in a frying pan. Place the apricots cut side down in the pan, scatter the thyme on top. Heat the apricots for approx. 3 mins. and caramelize. Turn the apricots and cook for a further 1 min. Remove the pan from the heat.
  • Porridge

    Bring the water to the boil along with 200 ml of the almond drink and salt. Add the oats, bring to the boil, reduce the heat, cook over a medium heat for approx. 5 mins., stirring occasionally. Stir the cashew butter, vanilla and honey into the porridge. Remove the pan from the heat, stir in the remaining 125 ml of almond drink. Divide the porridge into bowls.
  • To serve & decorate

    Spread the apricots on top of the porridge, decorate with the nuts, honey and thyme.
  • Tip:

    If you can't find any lemon thyme (often available at weekly markets), you can also use regular thyme.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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