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Autumnal vegan porridge

Porridge is probably the most healthy breakfast all year round, but I like to make it interesting by adding seasonal toppings. This Autumnal vegan porridge is my favourite version during autumn - I normally make it with thebaked plumsI keep in the fridge during the season. You can use preserved/canned plums (in syrup) or just simple prunes (and a spoonful of maple syrup, if you have a sweet tooth).
Print Recipe
Prep Time 2 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 120 rolled porridge oats
  • 1 tsp cinnamon
  • 450 ml oat milk
  • To serve:
  • Baked plums or preserved plums
  • 1 handful walnuts chopped
  • 1 tbsp pumpkin seeds
  • 1 tbsp goji berries
  • 1 tbsp ground flaxseed
  • 2 tbsp Vanilla oat yoghurt optional

Method
 

  1. Put the porridge into a suitable pan and add the cinnamon. Mix together well before adding the oaty milk. If time allows, soak for about 15-20 minutes.
  2. 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. Spoon the porridge into two bowls, add two plum halves (together with the cooking syrup) per bowl, then scatter the nuts and berries on top. Add a dollop of vanilla yoghurt, if liked.