Plum and almond porridge

Plum and almond porridge recipe

4 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

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

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

  1. 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.
  2. 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).
  3. 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

You may also like

Be the first to comment

blog comments powered by Disqus