Cinnamon Bun Porridge

Simply boil plant milk in a saucepan. Stir in Cinnamon Bun Porridge.

Simmer for 2 mins, or until the milk is absorbed, stirring occasionally.

Pour into a serving bowl and use a spoon to create a swirl with your quick healthy cinnamon-caramel and pipe on your icing glaze

In a non-stick saucepan, pour in the coconut sugar, cinnamon and salt. Heat the pan to a medium heat, shaking the pan to mix the sugar evenly, and just as the first few pieces of sugar begin to melt add 1 tsp plant milk.

Stir well with a metal spoon constantly as it melts. Lower the heat to the lowest setting and add 1 tsp plant milk, stir till it bubbles, 2 tsp plant based butter, stir till it bubbles, 1 tsp plant milk, stir till it bubbles, 1 tsp plant based butter, stir till it bubbles, 1 tsp plant based milk, then remove from the heat and transfer to a jar to cool.

The full process should take no longer than 10 minutes. Use a spoon to drizzle in a swirl shape over your porridge.

Store leftovers in an airtight container in the fridge for up to two weeks.

Mix together the plant based yoghurt and keto icing sugar in a bowl, then transfer to a piping bag or use a spoon to drizzle on a zigzag onto your porridge.