This easy to prepare vegan porridge is perfect for chilly mornings, with slow releasing carbohydrates that will keep you going for longer!
Heat the oven to 180C. Tip the cherries into a roasting tin and cook for 15 mins, until softened.
Meanwhile, tip the oats, oat milk and water into a pan. Add a pinch of salt and simmer over a low heat for around 10-15 mins, until all the liquid has been absorbed.
Toss the roasted cherries in 1 tbsp of the oats. Tip the porridge into bowls, top with the vegan yogurt, remaining maple syrup, toasted almond flakes and the roasted cherries.
150g porridge oats
100ml oat milk
Handful cherries, halved
2 tbsp maple syrup
Vegan yogurt and toasted flaked almonds, to serve
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