This delicious rye flake porridge is perfect for brekkie for an evening snack.
Difficulty: Easy to medium
Prep time: 12 minutes plus 10 mins total cooking
- 70g of rye flakes
- 200g goats milk
- 125g orange juice
- 1 tbsp cashew butter
- 10 roasted cashew nuts
- 1 whole tangerine
- 1 tbsp pumpkin seeds
- 1 tbsp dried cranberries
How to make it…
Place the oat milk and orange juice in a sauce pan on a medium heat and slowly warm up. Peel the tangerine and seg-ment it. Place a frying pan on the stove on a high heat, when it is hot place in the tangerine segments and burn the skin, flip over to the other side and do the same then remove from the heat.
The milk and orange juice will be hot by now, add the rhy flakes, they take around 7 minutes on simmer to fully cook that’s why you start with what looks like a lot of liquid but this will disappear in the cooking process.
Once the liquid has nearly disappeared the oats will be cooked. Add the cashew butter and stir till fully mixed in. I keep mine in the pan like in the picture but you can pour the oats into a bowl if you want.
Take the cashews, segments, cranberries and pumpkin seeds and sprinkle evenly over the top of the oats and your ready to devour. This is such a great alternative to normal oats with gorgeous malt like flavour and different layers of pure delight. Enjoy.
Thanks to Shane for this recipe: shanecookefoodandfitness.com
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