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Pomegranate porridge pot

I love porridge but during the week I don’t have time to make it during busy mornings.  My solution is to make it ahead and create trifle or interesting pots with it that I eat as snack or pudding after lunch. One of my favourite versions is this pomegranate porridge pot which can be served warm for brunch or cold for a pudding. I normally make the sticky pomegranate seeds days ahead which I use for other dishes too.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g porridge oats gluten-free, if needed
  • 200 ml oat milk
  • 1/2 tsp cinnamon
  • 1 pomegranate seeded and juiced
  • 2 Tbsp muscovado sugar
  • Few drops of vanilla essence
  • 100 ml vanilla yogurt vegan or normal
  • 2 Tbsp Chopped walnuts

Method
 

  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.