Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Prune Porridge Topped with Toasted Walnuts and Cinnamon

Prune Porridge with Toasted Walnuts & Cinnamon

Breakfast, Vegan | 13th January 2017 | By

At this time of year, there’s nothing quite like a warming bowl of porridge for breakfast. It’s quick to make, comforting to eat and keeps you sustained for several hours. Plain porridge is good, but it’s nice to jazz things up a bit and this vegan prune porridge topped with toasted walnuts and cinnamon makes it a bit more special.

I like to start my day with a healthy breakfast and usually have my porridge fairly plain. Organic oats are a must, but I do often add prunes for sweetness. They work really well in porridge as they break down quickly and provide additional nutrition including vitamins A & K as well as antioxidants. With a few prunes, there is no need to add sugar, honey or any other sweetener. Prunes reduce your porridge’s glycaemic index and they don’t cause a blood sugar spike either. 

Prune Porridge with Toasted Walnuts & Cinnamon

On special occasions or for a weekend treat, I omit the prunes and add a slug of whisky, a spoonful of honey and a dollop of clotted cream to my porridge,.Er, what was that I was saying about healthy breakfasts? Luckily this prune porridge topped with walnuts and cinnamon makes for a delicious alternative. It’s fast becoming my favourite way to eat my oats. The toasted nuts add crunch and taste and the cinnamon gives a warming scent as well as flavour.

Porridge is very simple to make and everyone has their favourite way of preparing it. As part of my commitment to eating more vegan foods for Veganuary this month, I swapped my normal half dairy milk half water for rice milk, as used in these vanilla almond cookies. I was pleasantly surprised and happy with both flavour and consistency. The recipe below makes one bowl of porridge, but the quantities can easily be doubled, tripled etc if more is required.

Prune Porridge topped with Toasted Walnuts & Cinnamon
Serves 1
Vegan porridge made with oats and prunes for sweetness. Crunchy nuts and warming cinnamon five additional flavour, nutrition and texture.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 40g porridge oats
  2. 200ml rice milk
  3. 3 prunes - chopped
  4. pinch of himalayan pink rock salt
  5. 20g walnuts
  6. pinch of ground cinnamon.
Instructions
  1. Bring the milk to a simmer. Add the oats, prunes and salt. Stir and lower the heat to the minimum possible.
  2. Cover the pan and cook for about 8 minutes, stirring occasionally to avoid the oats sticking.
  3. Meanwhile dry fry the walnuts until nicely toasted on both sides, then roughly chop.
  4. Pour the porridge into a bowl, top with the nuts and dust with the cinnamon.
Notes
  1. Quantities can easily be doubled, tripled etc if more is required.
  2. If using dairy milk, use half water, half milk.
Tin and Thyme http://tinandthyme.uk/
Inheritance Recipes BadgeAs I grew up on porridge and my mother makes the best porridge ever, I’m sending this off to Coffee & Vanilla for Inheritance Recipes which is also run by Pebble Soup.

 

Other porridge recipes you might like

Comments

    • Leave a Reply

      Choclette
      13th January 2017

      Thanks Angie. I adore porridge, but I’ve never made it as good as my mum’s πŸ˜‰

  1. Leave a Reply

    Henk Kooiman
    13th January 2017

    That’s the nice thing with this kind of breakfast: it keeps you pleasantly energized right until the next meal πŸ™‚

    • Leave a Reply

      Choclette
      13th January 2017

      This is true Henk. I can just about make it to lunch time πŸ˜‰

  2. Leave a Reply

    Kate | The Veg Space
    13th January 2017

    Yum, this looks absolutely delicious Choclette, I have porridge almost every day and love experimenting with different nut milks and fruits to add to it – will be trying this combination soon, thanks for the inspiration!

    • Leave a Reply

      Choclette
      13th January 2017

      Thanks Kate. I’d be interested to see what you think. I’m really enjoying it at the moment πŸ™‚

    • Leave a Reply

      Choclette
      14th January 2017

      Oh, you must try it Bintu, it’s a great way to perk up a winter’s morning πŸ˜‰

  3. Leave a Reply

    Helen Costello
    13th January 2017

    Oh my goodness, you know how to live at a weekend with your whisky in your porridge! I love the idea of adding walnuts to it in the week though.

    • Leave a Reply

      Choclette
      14th January 2017

      Indeed, Walnuts and cinnamon make for a lovely combination πŸ™‚

  4. Leave a Reply

    Janice
    13th January 2017

    Oh I love prunes and walnuts, what a lovely combination in your breakfast porridge.

    • Leave a Reply

      Choclette
      14th January 2017

      Haha, Scotland didn’t win your around to whisky then? This is currently my favourite way of eating porridge, but I go through phases πŸ˜‰

  5. Leave a Reply

    Alida @My Little Italian Kitchen
    16th January 2017

    I have porridge many mornings of the week usually without milk with coconut oil and nuts. I need to try your version with rice milk. I add a pinch of salt too as it seems to balance the flavours quite well. Great recipe!

    • Leave a Reply

      Choclette
      16th January 2017

      Thanks Alida. What a good idea to add coconut oil. I will have to try that.

  6. Leave a Reply

    Margot
    25th January 2017

    This sounds absolutely amazing!! You must be reading my mind πŸ™‚ I was thinking this morning what to do with the prunes I bought for Christmas and of course forgot to use. Your recipe is just perfect, especially that I have porridge almost every morning.

    Thank you for sharing with the Inheritance Recipes.

    • Leave a Reply

      Choclette
      26th January 2017

      Yay, glad it’s enabled you to get rid of your Christmas prunes πŸ˜‰

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>