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Porridge with apricots and pistachios

Your morning porridge doesn’t have to be boring, it’s very easy to jazz it up a bit, particularly with fruits and nuts. This porridge with apricots and pistachios is perfect on Spring weekends. Use almond or oat milk and plant-based yogurt for a vegan, dairy-free version and gluten-free oats, if needed for your diet.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g rolled porridge oats gluten-free, if needed
  • ½ tsp cinnamon powder
  • 350 ml almond milk
  • 4 Tbsp vanilla yoghurt ALPRO or other plant-based
  • ½ tin apricot halves in light syrup
  • 3 Tbsp chopped pistachios
  • Zest an d juice of ½ orange or lemon
  • 1 Tbsp apricot jam
  • Agave syrup

Method
 

  1. Put the porridge, cinnamon and milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat. It should be creamy, so add a little more milk, if needed.
  2. Turn off the heat, give it a stir, put a lid on, then rest for 5 minutes.
  3. Meanwhile, take 2 apricot halves out of the tin and slice them thinly.
  4. Pour about ½ cupful of the tin syrup into a small saucepan, add the zest and juice of the orange/lemon and the jam. Simmer for 5-8 minutes until you get a thick syrup. Taste, if it’s not sweet enough, add some agave syrup.
  5. Spoon the porridge into bowls, mix in the vanilla yoghurt, then lay the apricot slices on top.
  6. Pour over the warm syrup and scatter the pistachios on top.
  7. Serve warm.