Prune Porridge Topped with Toasted Walnuts and Cinnamon
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.
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.
- 40g porridge oats
- 200ml rice milk
- 3 prunes - chopped
- pinch of himalayan pink rock salt
- 20g walnuts
- pinch of ground cinnamon.
- Bring the milk to a simmer. Add the oats, prunes and salt. Stir and lower the heat to the minimum possible.
- Cover the pan and cook for about 8 minutes, stirring occasionally to avoid the oats sticking.
- Meanwhile dry fry the walnuts until nicely toasted on both sides, then roughly chop.
- Pour the porridge into a bowl, top with the nuts and dust with the cinnamon.
- Quantities can easily be doubled, tripled etc if more is required.
- If using dairy milk, use half water, half milk.
Other porridge recipes you might like
- Brown rice porridge with figs & blueberries via Kitchen Sanctuary
- Cherry & blueberry amaranth porridge via Rough Measures
- Chocolate porridge via Tin and Thyme
- Coconut porridge with chia berry compote via Celery & Cupcakes
- Slow cooker pear & cinnamon oats via Recipes from a Pantry