Breakfast recipe · from the recipe book
Toasted Oat Porridge with Homemade Oat Milk
Nutty butter-toasted oats simmered in fresh blended oat milk until thick and silky, finished with a drizzle of maple and crunchy almonds.

- One pot
- 25 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 4 cups320 gOld-fashioned rolled oatsdivided: 80 g for the oat milk, 240 g for the porridge
- 4⅔ cups1,100 gWatercold
- 1 tbsp14 gUnsalted butter
- ¼ tsp2 gSalt
- 1½ tbsp30 gMaple syrup
- ¼ cup whole40 gAlmondsroughly chopped
Steps
- Make the oat milk first: put the 80 g portion of the oats and the cold water in a blender and blend on high for 30–45 seconds until smooth and milky. Set this oat milk aside; you will use it all in the porridge.
- Melt the butter in a medium pot over medium heat. Add the chopped almonds and toast, stirring, for 2–3 minutes until fragrant and lightly golden, then spoon them onto a plate and set aside for topping.
- Add the remaining 240 g of oats to the same buttery pot and toast, stirring often, for 3–4 minutes until they smell nutty and look a shade darker.
- Give the oat milk a quick stir, then slowly pour all of it into the pot with the toasted oats, stirring as you pour. Stir in the salt.
- Bring to a gentle simmer, then lower the heat and cook, stirring often, for 6–8 minutes until the porridge is thick and creamy. Add a splash of hot water if you like it looser.
- Take the pot off the heat and let the porridge rest for 2 minutes to thicken slightly.
- Divide the porridge among 4 bowls, drizzle each with the maple syrup and scatter the toasted almonds over the top. Serve warm.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Tree nuts. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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