Serves: 2

1 cup Chaste Fig Coconut milk or alt-milk of choice
1 cup water
1/4 teaspoon Celtic salt or sub other salt
1 cup rolled oats
1 tablespoon chia seeds
1 tablespoon hemp seeds (optional)
2 dried figs, cut into bite-sized pieces
1 pear, cut into bite-sized pieces
1/4 teaspoon cinnamon
1 pinch nutmeg
1 pinch cardamom
1/2 teaspoon vanilla bean paste or pure vanilla extract
2 tablespoons toasted hazelnuts (see notes)

More pear for garnish (optional)

In a medium saucepan bring alt-milk, water, and salt to a boil. Stir in oats, chia seeds, and hemp seeds. Cook on a simmer, stirring occasionally, until the liquid is absorbed and the oats are tender, about 10 minutes. Remove from heat and stir in the dried figs, pear, cinnamon, nutmeg, cardamom, and vanilla bean paste. Cover and let sit for 5 minutes.

Spoon into bowls and top each serving with 1 tablespoon toasted hazelnuts. If desired, top with additional pear slices to garnish and serve.

– To toast hazelnuts preheat the oven to 350 degrees. Spread out 1/2 cup of hazelnuts onto a baking sheet. Bake in the oven for 7-10 minutes until the hazelnuts are browned. Once you can smell them, they are probably done. Check frequently to prevent burning. Allow to cook before using. This method will toast more hazelnuts than you need for this recipe, but when I toast fewer than a half cup at a time, they tend to burn. Store remaining hazelnuts in the fridge and use them to top more breakfast porridge or for baking.

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