Go Back

Porridge with baked figs and pistachios

This porridge with baked figs and pistachios is perfect for a quick and easy breakfast or brunch. The figs can be baked in advance, even the night before -  then the porridge itself only takes 10 minutes to cook. You can use gluten-free oats and plant-based milk & yoghurt, if needed.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup rolled porridge oats gluten-free, if needed
  • 1 tsp cinnamon
  • 2 cups milk or oat milk
  • ½ cup water
  • 3 figs
  • ½ cup pistachio kernels
  • 2 tsp ground flax-seeds or chia seeds
  • Yogurt plant-based, if needed
  • Honey

Method
 

  1. Cut each fig into wedges. Brush them with honey and dust with some cinnamon. Bake them in a preheated oven or air-fryer for 10-15 minutes (temperature set to 190°C). When golden and slightly caramelized, set them aside.
  2. Meanwhile, put the porridge in a saucepan and mix with the cinnamon, then add the milk and water.
  3. Turn the heat on, then simmer over low heat for 10 minutes, stirring occasionally.
  4. When it’s creamy, turn off the heat, put a lid on and rest for 5 minutes.
  5. Spoon the porridge into two bowls, then add some yogurt and scatter the ground flax seeds over it.
  6. Top with the glazed figs and pistachios. Drizzle with some honey and serve.