Instructions

1. 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!)
2. 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.
3. Meanwhile, blend the yoghurt with 3 tbsp of sticky pomegranate seeds (set a spoonful aside for garnishing).
4. 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.
5. Serve warm or chill until serving.