Autumnal vegan porridge
Porridge is probably the most healthy breakfast all year round, but I like to make it interesting by adding seasonal toppings. This Autumnal vegan porridge is my favourite version during autumn – I normally make it with thebaked plumsI keep in the fridge during the season. You can use preserved/canned plums (in syrup) or just simple prunes (and a spoonful of maple syrup, if you have a sweet tooth).
Ingredients
Method
- Put the porridge into a suitable pan and add the cinnamon. Mix together well before adding the oaty milk. If time allows, soak for about 15-20 minutes.
- Turn the heat on and cook over low heat for 12 minutes. It should be creamy – add a little more milk, if needed. Turn off the flame, give it a stir, then put a lid on and rest for a few minutes.
- Spoon the porridge into two bowls, add two plum halves (together with the cooking syrup) per bowl, then scatter the nuts and berries on top. Add a dollop of vanilla yoghurt, if liked.