Porridge with baked figs and pistachios
This porridge with baked figs and pistachios is perfect for a quick and easy breakfast or brunch. The figs can be baked in advance, even the night before – then the porridge itself only takes 10 minutes to cook. You can use gluten-free oats and plant-based milk & yoghurt, if needed.
Ingredients
Method
- Cut each fig into wedges. Brush them with honey and dust with some cinnamon. Bake them in a preheated oven or air-fryer for 10-15 minutes (temperature set to 190°C). When golden and slightly caramelized, set them aside.
- Meanwhile, put the porridge in a saucepan and mix with the cinnamon, then add the milk and water.
- Turn the heat on, then simmer over low heat for 10 minutes, stirring occasionally.
- When it’s creamy, turn off the heat, put a lid on and rest for 5 minutes.
- Spoon the porridge into two bowls, then add some yogurt and scatter the ground flax seeds over it.
- Top with the glazed figs and pistachios. Drizzle with some honey and serve.