Vegan oatmeal with vanilla and peach


I adore porridge and always have done since I was a kid. But I think so often it can be really, unthinkably boring. Once you jump into the world of vibrant colourful plant food, flavours and textures take over, and – in my experience at least – what used to really hit the spot, like creamy oats or a chunk of white bread, begins to lack anything particularly sensational or sexy.

And so, today, with an autumn chill in the air and a craving for a warm yet fresh bowl of something creamy, I threw this together from what was in the kitchen and I think it perfectly straddles the seasons as summer rolls to a close. Sweet and juicy white peach is one of my favourite things, but you could easily substitute nectarine, mango, plum or even melon. As for the oats, I find that only homemade Vitamix almond milk really gets them good and creamy. Store bought cartons are ok but homemade is where the goodness really lies.


Serves 1 (peaches are too good to share)

3/4 cup gluten free oats (1 cup if you’re really hungry)

1.5 cups (or 2) almond milk

A pinch of sea salt

1 tsp shredded coconut

1.4 vanilla pod, cushed, or a few drops of natural vanilla extract

1 ripe peach, cut into small chunks

A drizzle of maple syrup

In a saucepan, simmer the oats, milk and pinch of salt for 10-15 minutes until the porridge becomes thick and creamy, stirring often. Then add the vanilla and coconut, place in a bowl with the peach on top and drizzle with maple syrup.

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