Porridge with apricots and pistachios
Your morning porridge doesn’t have to be boring, it’s very easy to jazz it up a bit, particularly with fruits and nuts. This porridge with apricots and pistachios is perfect on Spring weekends. Use almond or oat milk and plant-based yogurt for a vegan, dairy-free version and gluten-free oats, if needed for your diet.
Ingredients
Method
- Put the porridge, cinnamon and milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat. It should be creamy, so add a little more milk, if needed.
- Turn off the heat, give it a stir, put a lid on, then rest for 5 minutes.
- Meanwhile, take 2 apricot halves out of the tin and slice them thinly.
- Pour about ½ cupful of the tin syrup into a small saucepan, add the zest and juice of the orange/lemon and the jam. Simmer for 5-8 minutes until you get a thick syrup. Taste, if it’s not sweet enough, add some agave syrup.
- Spoon the porridge into bowls, mix in the vanilla yoghurt, then lay the apricot slices on top.
- Pour over the warm syrup and scatter the pistachios on top.
- Serve warm.