Cashew porridge with caramelized apricots

breakfast Vegetarian summer
Total: 25 min. | Active: 25 min.
vegetarian, lactose-free

Our Swiss apricots are so delicious this year! You can eat them just as they are or you can prepare them in a variety of different ways to add a summery, fruity touch to any dish. This creamy cashew porridge topped with caramelized apricots and fresh lemon thyme is a dreamy delight. The more spoonfuls you enjoy, the more apricots will grow in years to come. So tuck in and start looking forward to many more years with the tastiest apricots in the world!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Apricots
1 tsp coconut oil
2 tsp maple syrup
4  apricots, halved
2 tsp lemon thyme
Porridge
2 dl water
3 ¼ dl almond drink
¼ tsp Himalayan salt
100 g whole-grain rolled oats
40 g fine whole-grain rolled oats
1 ½ tbsp cashew cream
½ tsp vanilla paste
3 tsp honey or maple syrup
To serve & decorate
1 tbsp mixed nuts, toasted, coarsely chopped
a little  honey or maple syrup
a little  lemon thyme

How it's done

Apricots

Heat the coconut oil and maple syrup in a frying pan. Place the apricots cut side down in the pan, scatter the thyme on top. Heat the apricots for approx. 3 mins. and caramelize. Turn the apricots and cook for a further 1 min. Remove the pan from the heat.

Porridge

Bring the water to the boil along with 200 ml of the almond drink and salt. Add the oats, bring to the boil, reduce the heat, cook over a medium heat for approx. 5 mins., stirring occasionally. Stir the cashew butter, vanilla and honey into the porridge. Remove the pan from the heat, stir in the remaining 125 ml of almond drink. Divide the porridge into bowls.

To serve & decorate

Spread the apricots on top of the porridge, decorate with the nuts, honey and thyme.

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