Instructions

1. Put the porridge in a saucepan and the oat milk.
2. Simmer over low heat for 10 minutes. Add a little more milk, if needed - it should be creamy. Turn off the heat, give it a stir, then put a lid on and rest for 5 minutes.
3. Meanwhile, cut peel the pomegranate in half and squeeze over a pan, letting the juice and the seeds pop out. Use a little fork to scrape out the seeds. Remove the membrane bits from the pot, using the mini fork.
4. Add the orange juice and sugar. Bring to the boil and cook for 5 minutes or until the liquid has become bit sticky.
5. Spoon the porridge into two bowls, then top with the pomegranate seeds and syrup. Scatter the pistachios over it and serve.