This vegan porridge is made with almond milk; polenta and ground almonds which means it is also gluten free.
1 person made this
475ml almond milk
135g dry polenta (fine cornmeal)
30g ground almonds
1 tablespoon soft brown sugar
1 teaspoon vanilla extract
165g mixed berries, sliced
2 pinches ground cinnamon
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
Bring water and almond milk to the boil in a medium saucepan. Add polenta and ground almonds in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
Ladle porridge into bowls and top with berries and a pinch of cinnamon.