You should know us well enough by now to expect everything to end up in the cast iron at some point.
Even porridge, but think scramble.
By soaking the oats overnight, they are ready to go right into the pan when you wake up. No need to boil. Get ‘em into your tummy faster. We’re using fresh blueberries here, but if they are not in season where you live, using frozen blueberries will still make a killer dish.
After the porridge is all caramelized and scrambled perfectly in the cast iron, we’re serving it up hot with some extra blueberries, whole macadamia nuts for a great contrasting texture, and a dusting of macadamia snow to finish.
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