A bowl that feels like being wrapped in something warm. The oats turn soft and creamy, sweetened only by Medjool dates that melt into the pot, while crushed cardamom and cinnamon lift steam off the surface that smells like a slow morning. On top, a swirl of The Super Elixir™ green yogurt turns it vivid, and pistachio butter pools into glossy drizzles.
INGREDIENTS
- 1/4 cup oats (25 g)
- 1 tbsp ground flaxseed
- 2 cardamom pods
- 2 Medjool dates (sliced)
- 1/2 tsp cinnamon
- 3/4 cup almond milk (200 ml)
- 1 tsp pistachio butter.
To serve: 2 tbsp high protein vegan yogurt mixed with 1/2 tsp Unflavoured Super Elixir™ from WelleCo, 1 tbsp crushed pistachios and 1 tsp pistachio butter.
METHOD
1. Crush the cardamom by pressing on the pods until they split. Tip out the black seeds, discard the papery husks, and crush the seeds until they release their sweet, resinous scent.
2. Build the pot with the oats, flaxseed, sliced dates, crushed cardamom and cinnamon, then pour in the almond milk. Cook over low to medium heat for 5 to 10 minutes, stirring often, until it thickens and the dates melt into soft threads.
3. Loosen if needed with a splash more almond milk or water toward the end, until the porridge turns very creamy and falls slowly off the spoon.
4. Make the green yogurt while it simmers: whisk the Super Elixir from WelleCo into the vegan yogurt until it runs smooth, bright and free of any clumps.
5. Bowl and swirl the warm porridge, spoon the green yogurt over the top, then scatter the crushed pistachios and add a few drizzles of pistachio butter. Eat straight away while the steam is still rising.
6. If storing keep the plain porridge without toppings in the fridge for up to 2 days. Reheat in a pan with a good splash of almond milk, stirring until it loosens back to creamy, then add the yogurt and pistachios fresh.
1 serving | 15 minutes | one saucepan | vegan