Pomegranate porridge pot
I love porridge but during the week I don’t have time to make it during busy mornings. My solution is to make it ahead and create trifle or interesting pots with it that I eat as snack or pudding after lunch. One of my favourite versions is this pomegranate porridge pot which can be served warm for brunch or cold for a pudding. I normally make the sticky pomegranate seeds days ahead which I use for other dishes too.
Ingredients
Method
- Put the pomegranate seeds and juice into a pan. Add the sugar and bring to the boil. Cook for a few minutes until sticky. Let it cool, add a few drops of vanilla and set aside. (This can be done well ahead – but do store it in the fridge!)
- Put the porridge into a pan and add the cinnamon. Mix together, then add the oaty milk. 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.
- Meanwhile, blend the yoghurt with 3 tbsp of sticky pomegranate seeds (set a spoonful aside for garnishing).
- Divide the porridge between two medium bowls or 4 small pots. Spoon the pomegranate yogurt on top, then scatter some chopped nuts and the remaining pomegranate seeds on top.
- Serve warm or chill until serving.