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Cashew porridge with caramelized apricots
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 18g
  • Carbohydrates about 63g
  • Protein about 15g
This is needed
This is needed for 2 people
  • 1 tsp coconut oil
  • 4 apricots, halved
  • 2 tsp maple syrup
  • 2 tsp lemon thyme
  • 3.25 dl almond drink
  • 0.25 tsp Himalayan salt
  • 100 g whole-grain rolled oats
  • 2 dl water
  • 40 g fine whole-grain rolled oats
  • 1.5 tbsp cashew cream
  • 0.5 tsp vanilla paste
  • 3 tsp honey or maple syrup
To serve & decorate
  • a little lemon thyme
  • 1 tbsp mixed nuts, toasted, coarsely chopped
  • a little honey or maple syrup
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And that's how it's done
And that's how it's done
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.
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.