Oats, cashew & apricot porridge
Servings Prep Time
6doses 40min
Cook Time Passive Time
20min 2h
Servings Prep Time
6doses 40min
Cook Time Passive Time
20min 2h
  • 1cup oats
  • 2cups rice drink Or spelt, oats, kamut, almond…
  • 1cup cashews
  • 2cups boiling water
  • 1cup dry apricot
  • 1 star anise
  • 1 a 3 cloves
  • 1 cinnamon stick
  • 1slice orange zest
  • 2tea spoons vanilla extract
  1. Place the cashews in hot water for at least 2 hours. You can soak it overnight to prepare this recipe in the morning. After soaking, drain the water from the cashews and mash until you have an homogeneous cream.
  2. Place the oat flakes in a tray and take it to a 160ºC preheated oven for about 7 minutes, or until the flakes begin to turn golden.
  3. In a pot, add the chopped apricots, the orange skin, star anise, clove, cinnamon stick, vanilla stratum & vegetable drink and cook in medium flame for about 10 min.
  4. Remove the spices and the orange peel and add the oats. Cook for a maximum of 5 minutes, keeping the heat low and stirring to ensure it doesn’t stick to the pan.
  5. After cooking, add the cashew cream.
  6. You can eat it as soon as the temperature is handled by your mouth! 🙂 Sprinkle with cinnamon powder and orange zest!
Recipe Notes

If you don’t want to use cashew, you can choose to substitute it by 2 tablespoons of cashew or almond butter. I think they are delicious, however, I avoid to use it daily as they are very strong for our organism and should be used with parsimony. We should always prefer the consumption of nuts instead its butters.