As I explained in this post I am definitely a porridge lover. Today’s recipe is special because the taste of the infused milk with oats is incredibly comforting. And the smell coming from this recipe is so addictive so you will not want to stop preparing it.
Do you like the smell of cardamom, rose and cinnamon? So imagine how good is the smell if you combine it with oats and milk.
I used almond milk because I like the combination of flavours but you can also use cow’s milk or oatmeal milk depending on your taste and diet.
I like the intense taste of spices in milk so I infused it and left to rest overnight. The next day I just strained and cooked the porridge.
Serve: 1 (adapt the recipe for more portions)
200 ml almond milk
1 tbsp dry rose petals
Seeds from 5-10 cardamom pods
1 vanilla bean
1 tsp honey
3 tbsp instant oats
A handful of nuts
1-2 tsp cocoa powder
In a medium saucepan add almond milk, dry roses, cardamom seeds, vanilla and honey and heat over medium and bring to a simmer, stirring occasionally to dissolve honey.
Remove from heat and let it cool in a covered jar. Let infused-milk to rest 1 hour to overnight until it reaches the strength you desire.
When you get the milk-infused flavour you desire it is time to prepare the porridge.
Place instant oats in a medium saucepan on low heat. Toast oats lightly and add almond milk-infused. Increase heat to medium and cook for approximately 10 minutes (take into account if you use rolled oats to prepare your porridge you will need more time to cook, about 15 minutes).
Pour porridge in a bowl and top with nuts and cocoa powder.
Adjust the ingredients and flavors to your personal taste.