Creamy Porridge Topped with Fresh Figs

What's more comforting than a creamy bowl of hot porridge topped with seasonal fruit and crunchy nuts? Nothing you say? Well good because here is a delicious recipe for you to make (or prepare and take to work, you can always use the microwave).

Fun fact of the day it's The World Porridge Making Championships this week in Scotland (October 3rd). Every bowl is actually made with oatmeal instead of rolled or jumbo which is what I've used today. Mornflake's to be exact!

 

Ingredients 

1/4 cup Mornflake stoneground oats
1 cup of water (or oatly barrista mylk)
1tbsp maple syrup / honey
1 tbsp peanut butter
 
To Top:
2 ripe figs halved 
1tsp desiccated coconut 
handful of blueberries + 1/2 tsp coconut oil
handful of hazelnuts
 
 

Method

For the oats:
Add the stoneground oats and water in a pan and bring to a simmer for around a minute
Turn the heat down so the oats gently simmer for a further 3 minutes
 
In a separate bowl add the blueberries with the blueberries and heat on a low heat until they start to pop and bubble 
 
 
To serve:
Once the oats are cooked and creamy, serve into a bowl topping with the blueberries
Add the peanut butter, coconut nectar and hazelnuts then dust with the desiccated coconut. 
Lastly place the halved fig on top and enjoy with a mug of tea
 

Back To Breakfast Recipes

 

vegan oatmeal with figs