I need dairy-free porridge!

February 18, 2019 6:50 am Published by Leave your thoughts

There are some people who make porridge just with water – but for today, let’s leave them to stew in their own watery juices. Porridge – in my book – is a supremely comforting and creamily sustaining meal, and one that should use only the very best ingredients. Save water for your dieting days: it’s the bleak midwinter right now and we need all the richness we can get!

Does dairy-free milk really work in porridge?

Oats + milk = porridge in most people’s book. But what if you can’t – or don’t want to – use dairy milk? Is it still possible to achieve that wonderful soporific thickness, that velvety taste and texture?

It certainly is. These dairy-free porridge suggestions are so wonderfully creamy that you won’t miss dairy milk for an instant.

Our dairy-free milks: which to use?

We’ve got a great range of dairy-free milks at Naturally Good Food. They’re suitable for vegans, of course, for those who are lactose-intolerant and for those who want to boost the nutritional value of their meals by adding in an ingredient they might not otherwise eat. Those looking to cut down on cholesterol or generally lose weight are often keen on a dairy-free alternative too.

Some of our dairy-free milks are fairly neutral in flavour, whereas others have a more pronounced taste. You can use them all just as you would dairy milk in porridge: either cook the grains within the milk on the hob or in the microwave, or add a splash of milk at the end.

But which non-dairy milk should you choose?

The chaps at Oatly would like you to choose oat milk – and you have to see their point! Oat milk is made from steeping oats in water, allowing them to release their natural creaminess. Oatly oat milk makes a wonderful addition to a thick, steaming bowl of porridge.

We’re fond of coconut milk, too in our porridge. It brings a coconutty flavour that distinctly brightens up these dull February days. Try it with a dash of rich, mellow coconut blossom nectar at the end.

Almond milk, meanwhile, gives a sweetness to porridge and adds a host of vitamins and minerals. You probably won’t be able to resist adding in some whole or flaked almonds at the end – and why not?

Rice milk is a favourite too, likewise adding a level of sweetness.

We also stock soya milk, hazelnut milk, cashew milk, quinoa milk and hemp milk at Naturally Good Food. Each brings its own particular complement of vitamins and minerals, as well as its own subtle taste.

Think about your grains

You don’t have to use oats in porridge – our other blogs on the subject (The most comforting porridge in the world and I want gluten-free porridge!) showcase some amazing alternatives. But our organic porridge oats do warrant a special mention here. They’re naturally, beautifully soft and creamy – even in plain water. In milk, they really do come into their own.

Go decadent

If February’s got a little too much for you, then don’t feel you have to stop at milk. We’ve got dairy-free creams, too: a little squirt on your oats at the end of cooking might be just what you need to pick yourself up and face the winter all over again.

Try our Oatly oat cream, our Cuisine almond milk, our creamed coconut or our soya cream.

And don’t forget, of course, that no porridge is complete without some additional ingredients. For some, it’s salt (there’s an overlap here, I reckon, with the porridge-water enthusiasts). For others, sugar or syrup is a must. Try our unrefined muscovados or coconut palm sugar – or our crunchy little crystals of demerara – for absolute perfection.

Then throw in handfuls of seeds, chopped nuts and chopped and whole dried fruit with abandon. The result is simply irresistible porridge!

Naturally Good Reads v2

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This post was written by Yzanne

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