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Porridge with pomegranate and pistachio

Your morning porridge doesn’t have to be boring and bland. You can jazz it up with fresh or dried fruits and nuts. For an even more tasty version make a quick compote and serve just like this this porridge with pomegranate and pistachio recipe. You can use plant-based ingredients for a vegan version.
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
  

  • 50 g rolled porridge oats gluten-free, if needed
  • 1 tsp orange zest
  • 300 ml fresh milk or oat milk
  • 1 pomegranate
  • Juice of 1 orange
  • 1 Tbsp muscovado sugar
  • 4 Tbsp chopped pistachio
  • 4 Tbsp vanilla yoghurt optional and can be plant-based

Method
 

  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.