Vegan Ginger Porridge Bowl (Printable Version)
Creamy oats blended with fresh ginger, maple syrup, and topped with banana and nuts for a warm start.
# What You'll Need:
→ Base
01 - 1 cup rolled oats
02 - 2 cups unsweetened almond milk or other plant-based milk
03 - 1 cup water
→ Flavorings
04 - 1 tbsp fresh ginger, finely grated
05 - 2 tbsp maple syrup, or to taste
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp sea salt
→ Toppings
08 - 1 ripe banana, sliced
09 - 2 tbsp chopped walnuts, optional
10 - 2 tbsp shredded coconut, optional
11 - 1 tbsp chia seeds, optional
# How To Make:
01 - In a medium saucepan, mix rolled oats, almond milk, water, grated ginger, ground cinnamon, and sea salt.
02 - Bring the mixture to a gentle boil over medium heat, stirring occasionally.
03 - Lower the heat and simmer for 6 to 8 minutes, stirring frequently until the oats become creamy and tender.
04 - Stir in maple syrup, then taste and adjust sweetness as preferred.
05 - Divide the porridge evenly between two bowls.
06 - Garnish each bowl with sliced banana, chopped walnuts, shredded coconut, and chia seeds if desired. Serve warm.
# Expert Advice:
01 -
- It comes together faster than you'd expect, turning five minutes of prep into ten minutes of actual warmth in a bowl.
- The ginger gives it a sophisticated edge that makes you feel like you're taking care of yourself, not just eating breakfast.
- It's naturally vegan without feeling like a compromise, just genuinely delicious.
02 -
- Fresh ginger makes all the difference; powdered ginger feels completely different and won't give you that bright, alive quality.
- Stir frequently while simmering so nothing sticks to the bottom and everything stays creamy rather than gluey.
03 -
- Grate your ginger directly over the pot instead of in a separate bowl; it saves a dish and keeps those aromatic oils from dispersing.
- If your porridge thickens too much as it sits, just stir in a splash more milk to bring it back to life.