Vegan Sunday Oat Porridge

Ingredients

• 240 g Steel-cut oats
• 600 ml Water
• 240 ml Soy milk
• 4 pcs Fresh figs
• 4 tbsp Almonds
• 4 tbsp Cranberries
• 4 tsp Agave syrup
• 1 tsp Coconut oil
• 1 pinch Salt

Method

1. Heat about 1 teaspoon coconut oil or olive oil in a 2-quart saucepan set over medium heat.
2. Add the oats then fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. If you have dried red cranberry, add them now, then stir. Leave it on the stove. Go to bed.
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
7. When the oatmeal is warm, turn off the heat, then stir the agave syrup.
8. Scoop out, decorate it with the fresh figs, one tablespoon almonds per serving (and with the cranberries, if you have fresh ones), and enjoy!