Hazelnut Maca Porridge with Chocolate Hazelnut Spread and Sea Salt

A lot of people tend to think porridge is just this grey, soggy-alike food that doesn't really have any flavor at all.

I can not really decline that - at least not completely - but porridge can be made into something more. Something that actually is delicious and something that gives you satisfaction, yummy flavors and lots of energy in the morning when eating it.

Skip the basic and go for more. And I will give you more. Try one where you add hazelnut to the porridge, and garnish with various delicious ingredients. This is simple but yet something unique.

In this recipe I combine hazelnut with maca, but…

What is maca?

The maca plant or maca root is often called Peruvian ginseng. It grows in the Andes of Peru, in harsh weather conditions; standing both the hot days and the ice cold nights.

Maca is known for its many health benefits. It consists of many vitamins such as Vitamin C and E, many B-vitamins and many minerals like iron, selen and potassium. The maca root is also very rich in fibers and consists of many amino acids.

The Maca root has long been very popular in Peru. It is in general consumed in powder form but it's also available in capsules and as a liquid extract. Just a tsp is enough to get lots of vitamins, minerals and energy, and often use my maca in smoothies, drinks and… porridges!

THIS RECIPE IS

• Vegan

• Free from refined sugar

• Easy to make

• Satisfying

• Great everyday-breakfast

Hazelnut Maca Porridge with Chocolate Hazelnut Spread and Sea Salt

INGREDIENTS

1 dl fiber oats

1,5 dl hazelnut milk (or other plant based milk)

1 tbsp natural hazelnut butter

1 tsp maca powder

1 tbsp agave syrup

Pinch of real vanilla powder

1 small pinch of salt

HOW TO MAKE IT

• Heat up your grains in your milk. Add remaining ingredients and stir while cooking.

• Serve in a bowl and garnish with more hazelnut milk, raw cacao nibs, banana, hazelnut butter (preferably with chocolate this time) and a pinch of sea salt. Don’t forget that pinch. It makes a difference!

NOTES

• You can make this recipe gluten free too if you just change the oats to gluten free oats.

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