Combine the porridge and the peanut butter in a jar, progressively adding the plant milk and a pinch of salt. Close the lid, shake it well and leave it to rest in the refrigerator overnight.
The next day the porridge will have absorbed all the liquid and will be soft and creamy. Pour the contents into two bowls and add more milk if it’s too “dry” Serve with fresh jam, fruits, nuts and pollen.
Increasing the doses of this recipe you can prepare your breakfast for several days, and you can continuously change the toppings
Recipe created by GNAMBOX for Isola Bio