OK. Here it goes. My first ever recipe on this blog. And how can this recipe NOT be a porridge recipe? Although it has taken me more than half a year to put up a recipe, I always knew the first would HAVE to be a porridge recipe. Without a doubt ;).

This porridge uses some of my favourite ingredients; tahina, honey and cardamom. What’s not to love?

Ingredients
(serves 2, recipe can easily be doubled, or even tripled if you must!)

• 1 cup/90 grams of oats
• 
2 teaspoons ground cardamom
• 
250 ml of almond milk
• 
350 ml of water
• 
pinch of sea salt

Toppings
• Handful of raw, unsalted pistachio’s
• 
2 tablespoons of tahina (or more if you like tahina as much as I do!)
• 
2 tablespoons of coconut yoghurt (normal yoghurt will work just fine, too)
• 
Raw honey to taste
• 
Pinch of cardamom

Instructions

Place the oats, almond milk, water, cardamom and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is absorbed and the porridge has thickened to the consistency you like (some may like it thicker, others may like it a bit more liquid). This will take about 3-4 minutes. You can always add more almond milk/water! When the oats have cooked, divide over 2 bowls. Per bowl add the tahina, coconut yoghurt and drizzle over the honey. Add the pistachios. I also like to add another pinch of cardamom and some more salt as a finishing touch!