Another beautiful bowl of porridge to start the day! Oats cooked in cardamom infused almond milk with vanilla and cinnamon- I've never used cardamom before this recipe but it has become a porridge favourite already, really really lovely flavour. I recommend soaking the oats in the infused milk overnight for the creamiest texture and the most flavour (but obviously its up to you, whatever floats your boat!).


2-3 cardamom pods, split with a knife

1/2 cup rolled oats

1 cup almond milk

1 teaspoon vanilla essence

1 teaspoon cinnamon

1/2 banana, mashed

splash of water


banana slices

frozen black and red currents

chia seeds

crushed hazelnut

1 teaspoon honey

3 squares of Green and Black's 70% dark chocolate (or vegan alternative)

Warm the milk in a pan with the split cardamom pods on a low heat for around 10 minutes, until the milk has taken on quite a strong cardamom flavour. Pour the milk over the oats ina bowl (pour through a sieve to catch the cardmom pods, you can discard these) then stir, cover and leave to soak overnight. 

In the morning, simply heat the oats and milk in a pan until creamy with the cinnamon, vanilla, mashed banana and an extra splash of water. Transfer to a bowl and add the toppings (I arranged mine to look pretty for the photo but you can chuck them on any old how). Feel free to change the toppings if you fancy somethign different, but omit the chocolate at your own risk! Dark chocolate and cardamom is the best flavour combination ever.

Published by Maddy Kent