You can basically have dessert for breakfast, but relatively healthy! Crunchy pecans and a generous drizzle of maple syrup. Yes please!
- 60 g plain porridge oats
- 200 ml boiling water
- 25 g pecans chopped
- 1 tbsp maple syrup
- pinch sea salt
- 1. Add your boiling water to your porridge oats and stir until thick and creamy (you can also heat through on the hob top for an extra hot bowl of oats).
- 2. Pour your creamy porridge oats into a bowl and top with pecans, maple syrup and sea salt
- You can also add a splash of dairy free milk as well if your oats have gotten a little thick, or add some yoghurt for extra creaminess.
This recipe was republished with permission from For The Utter Love Of Food. Find the original recipe here.