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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.

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 & 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

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. The recipe below makes one bowl of porridge, but the quantities can easily be doubled, tripled etc if more is required.

Prune Porridge – The Recipe

5 from 1 vote
Prune Porridge with Walnuts & Cinnamon
Prune Porridge topped with Toasted Walnuts & Cinnamon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Vegan porridge made with oats and prunes for sweetness. Crunchy nuts and warming cinnamon give additional flavour, nutrition and texture.

Course: Breakfast
Cuisine: British
Keywords: oats, organic, porridge, prunes, vegan, walnuts
Servings: 1
Author: Choclette
Ingredients
  • 40 g porridge oats
  • 200 ml rice milk
  • 3 prunes - chopped
  • pinch of himalayan pink rock salt
  • 20 g walnuts
  • 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.
Recipe Notes

Quantities can easily be doubled, tripled etc if more is required.
If using dairy milk, use half water, half milk.

LinkiesInheritance Recipes Badge

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.

 

Other porridge recipes you might like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this vegan prune porridge, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

24 Comments

  1. Angie@Angie's Recipes

    13th January 2017 at 1:09 pm

    Such a nutritious and delicious breakfast!

    Reply
    • Choclette

      13th January 2017 at 7:26 pm

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

      Reply
  2. Henk Kooiman

    13th January 2017 at 1:46 pm

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

    Reply
    • Choclette

      13th January 2017 at 7:26 pm

      This is true Henk. I can just about make it to lunch time 😉

      Reply
  3. Kate | The Veg Space

    13th January 2017 at 7:04 pm

    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!

    Reply
    • Choclette

      13th January 2017 at 7:28 pm

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

      Reply
  4. Bintu | Recipes From A Pantry

    13th January 2017 at 7:30 pm

    Whiskey and porridge – what an awesome idea. Can I borrow it?

    Reply
    • Choclette

      14th January 2017 at 11:25 am

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

      Reply
  5. Helen Costello

    13th January 2017 at 8:43 pm

    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.

    Reply
    • Choclette

      14th January 2017 at 11:23 am

      Well you’ve got to celebrate the weekend somehow Helen 😉

      Reply
  6. Roz goodgame

    13th January 2017 at 8:53 pm

    I love the sound of the cinnamon and toasted walnuts

    Reply
    • Choclette

      14th January 2017 at 11:23 am

      Indeed, Walnuts and cinnamon make for a lovely combination 🙂

      Reply
  7. Janice

    13th January 2017 at 9:20 pm

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

    Reply
    • Choclette

      14th January 2017 at 11:21 am

      Thanks Janice, it’s all in the toasting 🙂

      Reply
  8. Johanna @ Green Gourmet Giraffe

    13th January 2017 at 11:33 pm

    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

    Reply
    • Choclette

      14th January 2017 at 11:20 am

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

      Reply
  9. Elinor aka Beachhutcook

    14th January 2017 at 5:23 pm

    I’m with you on the slug of whiskey!

    Reply
    • Choclette

      15th January 2017 at 10:30 am

      It sets you up very nicely for the day I’ve found 🙂

      Reply
  10. Alida @My Little Italian Kitchen

    16th January 2017 at 11:46 am

    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!

    Reply
    • Choclette

      16th January 2017 at 5:26 pm

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

      Reply
  11. Margot

    25th January 2017 at 3:15 pm

    This sounds absolutely amazing!! You must be reading my mind 🙂 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.

    Reply
    • Choclette

      26th January 2017 at 8:57 am

      Yay, glad it’s enabled you to get rid of your Christmas prunes 😉

      Reply
  12. Claire

    28th April 2017 at 2:54 am

    This is brilliant…and refreshing looking!

    Reply
    • Choclette

      3rd May 2017 at 9:23 am

      Thank you. It’s a lovely porridge to have in the depths of winter.

      Reply

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