Porridge with Almond Start & berries

Serves 1 | prep time 15 min


  • 1 tsp extra virgin coconut oil
  • 4 tbsp rolled oats
  • 1 tsp cinnamon
  • pinch of salt
  • handful raw almonds
  • 200 ml almond milk
  • 150 ml Abbot Kinney’s Almond Start
  • handful of berries, we’ve used raspberries, blackberries, blue berries (frozen) and cherries (frozen)
  • 1 tsp hemp seeds


  1. Melt the coconut oil in a saucepan on low to medium heat and add the rolled oats, cinnamon and a pinch of salt. Let it toast for around 3 minutes while stirring frequently.
  2. Put a frying pan on medium heat and roast the almonds until they are golden brown.
  3. Add the almond milk to the saucepan and let it boil for another 3-4 minutes. Stir occasionally.
  4. Pour the Almond Start in a bowl, follow with the porridge. Dress with the berries, hemp seeds and almonds.
  5. Isn’t it nice to combine our fresh plant-based Almond yoghurt with the warm, indulging porridge?!


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