Almond milk and maple porridge

Almond milk has such a delicate, pure sweetness that it makes a beautiful porridge. I favour this raw, but on cold days hot porridge is really the only option, so heat it through gently. You can, of course, make porridge with other milks in place of the almond milk.

SERVES 4

PREPARATION TIME: 10 MINUTES

PLUS SOAKING TIME

COOKING TIME: 5 MINUTES

200g (7oz) rolled oats

½ a small cinnamon stick

500ml (17floz) fresh, unsweetened almond milk (see here)

50g (1¾oz) medjool dates, pitted and chopped

50g (1¾oz) flaked almonds, lightly toasted

a drizzle of maple syrup

If you can, soak the oats and cinnamon in half the almond milk the night before and keep in the refrigerator overnight. The oats will soften beautifully, enough to be eaten just as they are with the chopped dates, flaked almonds and a little maple syrup.

To cook the porridge, transfer the oat mixture to a saucepan with the remaining almond milk. Heat gently, stirring constantly for a few minutes until the porridge turns thick and creamy. Add a little water if it looks too thick.

Remove the cinnamon stick and divide the oats among four warmed bowls. Top with the dates, almonds and a drizzle of maple syrup.