Masala Oats Porridge with Spiced Tempeh and Toasted Almonds

In a small pot, bring 1.5 cups of water to a boil. Stir in the oats and a pinch of salt. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally until creamy and thickened.

While the oats cook, crumble the tempeh into small, pea-sized pieces. Heat the olive oil in a non-stick pan over medium-high heat. Add the tempeh and toast until golden and fragrant, about 4 minutes.

Stir the raw spinach into the hot porridge during the last minute of cooking until just wilted.

Fold in the honey and a dash of warming spices (like ginger or cardamom).

Transfer the porridge to a warm bowl. Top with the crispy toasted tempeh and the slivered almonds for crunch. Serve immediately while steaming.