Vegan porridge with baked figs
Porridge is one of the healthiest breakfast. I like to make it into superfood by adding nuts, seeds and seasonal stewed fruits to it and using gluten-free rolled porridge. This time I added baked figs and walnuts in maple syrup. This hearty, yummy vegan porridge with figs is ideal for a weekend breakfast or brunch during the autumn.
Ingredients
Method
- Preheat the oven to 180°C. Halve the figs and put them in a small baking dish, cut side facing upwards. Scatter the walnuts around them. Dust with half of the cinnamon and drizzle with maple syrup. Bake in oven for 15-20 minutes, until the figs have softened.
- Meanwhile, put the porridge in a saucepan and add the cinnamon. Mix together, then add the oat milk.
- Turn the heat on and simmer over low heat for 10 minutes. It should be creamy, so add a little more milk, if needed. Turn off the heat, give it a stir, then put a lid on and rest for 5 minutes.
- When the figs are ready, spoon the porridge into bowls, top with the baked fig halves and walnuts. Scatter some pumpkin seeds over them, then drizzle with the cooking jus and extra maple syrup, if you like.