I came up with this idea for a Nutty Caramel Porridge after looking at the coffee syrups we have at home. My husband likes to have a cup of cappuccino in the evenings with syrups and we have a lot of different kind. These syrups can also be used for cooking and in cocktails as well. There are many options on the market, from sugar-based syrups to sugar-free ones. Also, their flavours are great and so varied. So far, we bought syrups from the supermarket, online, and we got a lot from TKMaxx as well.

I’ve used soya milk because I didn’t have any nut-based milk, but that is something I would have used given the chance. I used a blend of cane sugar with stevia, that I bought from a supermarket. If you don’t have something like this, double the amount of sugar. I made mine quite sweet because we wanted something like this for dessert. For breakfast I would use a bit less sugar, but, of course, that is a matter of taste.

Ingredients for 2 servings of Nutty Caramel Porridge:

– 120g porridge oats
– 650ml soya milk
– 15g ground almonds
– 100ml Caramel Pecan syrup
– 30g cane sugar and stevia blend
– 1 heaped tsp of hazelnut butter
– 1 heaped tsp of pistachio butter
– hazelnuts

To make the nutty caramel porridge, start by pouring the milk in a pan. Tip the oats over the milk and put the pan to cook over medium heat. Leave on the hob until it starts to heat up, now add the sugar. Stir from time to time, so the porridge doesn’t catch the bottom of the pan. When the porridge is almost cooked, add the sugar and the ground almonds.

The porridge is ready when it has the consistency you are looking for. Take it off the heat and pour the syrup. Stir until the syrup is incorporated. Add both of the nut butters and mix until they are incorporated in the porridge as well.

Toss some hazelnuts on top of your porridge bowls and serve them.