Vegan oatmeal made with rolled oats and prunes for sweetness. Crunchy nuts and warming cinnamon give additional flavour, nutrition and texture to this healthy and delicious prune porridge.
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.
Healthy Breakfast
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 and K as well as antioxidants. With a few prunes, there is no need to add sugar, honey or any other sweetener. Prunes reduce your porridgeβs glycaemic index and they donβt cause a blood sugar spike either.
Vegan Prune Porridge
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.
Oat milk sort of makes more sense and I reckon my hemp milk wold be pretty good too. But you know what you like best, so please use your favourite plant milk.
The recipe below makes one bowl of porridge, but the quantities can easily be doubled, tripled etc if more is required.
For an even healthier and delicious take on the walnuts, try my recipe for healthy roasted nuts. And if you’re in need of an even higher protein boost, mix it up with this high protein oatmeal from Our Plant Based World.
Other Porridge Recipes You Might Like
- Brown rice porridge with figs & blueberries via Kitchen Sanctuary
- Chocolate porridge via Tin and Thyme
- Coconut porridge with chia berry compote via Celery & Cupcakes
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegan prune porridge, Iβd love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If youβd like more vegan recipes, follow the link and youβll find I have quite a lot of them. All delicious, of course. And if you’d like a few ideas from further afield, head over to this 31 healthy vegan breakfast recipes which is a collection of recipes from other food bloggers as well as myself.
Choclette x
Prune Porridge. PIN IT.
Prune Porridge – The Recipe
Prune Porridge topped with Toasted Walnuts & Cinnamon
Ingredients
- 40 g rolled oats (porridge oats)
- 200 ml rice milk or whatever plant milk you like best
- 3 prunes chopped
- 1 pinch Himalayan pink rock salt
- 20 g walnuts
- 1 pinch ground cinnamon
Instructions
- Bring the milk to a simmer. Add the oats, prunes and salt. Stir and lower the heat to the minimum possible.40 g rolled oats (porridge oats), 200 ml rice milk, 3 prunes, 1 pinch Himalayan pink rock salt
- 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.20 g walnuts
- Pour the porridge into a bowl, top with the nuts and dust with a little cinnamon.1 pinch ground cinnamon
Notes
Nutrition Estimate
Linkies
As 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.
Choclette says
Thank you. It’s a lovely porridge to have in the depths of winter.
Margot says
This sounds absolutely amazing!! You must be reading my mind π 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.
Choclette says
Yay, glad it’s enabled you to get rid of your Christmas prunes π
Alida @My Little Italian Kitchen says
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!
Choclette says
Thanks Alida. What a good idea to add coconut oil. I will have to try that.
Elinor aka Beachhutcook says
I’m with you on the slug of whiskey!
Choclette says
It sets you up very nicely for the day I’ve found π
Johanna @ Green Gourmet Giraffe says
I’ll pass on the whiskey porridge but would love some prunes and walnuts in mine! Sounds like a great way to start the day in winter
Choclette says
Haha, Scotland didn’t win your around to whisky then? This is currently my favourite way of eating porridge, but I go through phases π
Janice says
Oh I love prunes and walnuts, what a lovely combination in your breakfast porridge.
Choclette says
Thanks Janice, it’s all in the toasting π
Roz goodgame says
I love the sound of the cinnamon and toasted walnuts
Choclette says
Indeed, Walnuts and cinnamon make for a lovely combination π
Helen Costello says
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.
Choclette says
Well you’ve got to celebrate the weekend somehow Helen π
Bintu | Recipes From A Pantry says
Whiskey and porridge – what an awesome idea. Can I borrow it?
Choclette says
Oh, you must try it Bintu, it’s a great way to perk up a winter’s morning π
Kate | The Veg Space says
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!
Choclette says
Thanks Kate. I’d be interested to see what you think. I’m really enjoying it at the moment π
Henk Kooiman says
That’s the nice thing with this kind of breakfast: it keeps you pleasantly energized right until the next meal π
Choclette says
This is true Henk. I can just about make it to lunch time π
Angie@Angie's Recipes says
Such a nutritious and delicious breakfast!
Choclette says
Thanks Angie. I adore porridge, but I’ve never made it as good as my mum’s π