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Plum and almond porridge recipe

26 ratings

Warm up on a chilly morning with this comforting bowl of pretty plum porridge, lightly spiced with cinnamon and zesty orange. Using porridge oats, oat bran and quinoa makes it extra hearty, and almond milk makes it vegan and dairy-free. Topped with tart plums and crunchy almonds, this sweet porridge will guarantee that your day starts off well! See method

Serves 4
5 mins to prepare and 30 mins to cook
345 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

6 small plums, halved and stoned
2 tbsp maple syrup, plus extra to serve
¼ tsp ground cinnamon
1 orange, zested and juiced
100g porridge oats
50g oat bran
50g quinoa (or more porridge oats)
1ltr unsweetened almond milk, mixed with 400ml water
2 tbsp almonds, roughly chopped

Perfect with:

Plums
Hand picked for succulent flesh and sweet flavour

Each serving contains

Energy
1445kj
345kcal 17%
Fat
13g 19%
Saturates
2g 9%
Sugars
10g 11%
Salt
0.3g 5%

of the reference intake
Carbohydrate 45.8g Protein 10.8g Fibre 7.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums on a large baking tray, drizzle with the maple syrup, then sprinkle with the cinnamon. Toss to coat, then bake for 25 mins. Pour over the orange juice and bake for a further 5 mins until the plums are soft.
Meanwhile, put the porridge oats, oat bran and quinoa (if using) in a large nonstick saucepan and pour over the almond milk and water mixture. Cook over a medium heat, stirring frequently, for 20 mins until the mix is creamy and thick (reduce the cooking time to 4-5 mins if substituting the quinoa for additional oats).
Divide the porridge between 4 bowls and top each with 3 plum halves. Spoon over any cooking juices, drizzle with a little maple syrup, then scatter with the orange zest and almonds to serve.

Tip: Stir through some nut butter for added protein, or a little cocoa for a chocolatey treat!

See more Breakfast recipes