Nothing warms you up on a chilly day like a bowl full of steamy porridge. This particular porridge is full of sticky prunes, heady cinnamon and just a pinch of nutmeg for ultimate comfort.
Cinnamon Prune Porridge V DF GF 1
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Ingredients
- 1 tin Epicure Prunes in Syrup
- 500ml water
- 500ml semi-skim milk (or milk alternative)
- 2 teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon fine sea salt
- 200g porridge oats (gluten-free if needed)
- Optional Toppings
- chopped walnuts
- Epicure Maple Syrup
The recipe Cinnamon Prune Porridge Kitchen Mode
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1
Drain the syrup from the prunes, reserving the syrup. Remove the pits from the prunes by giving them a gentle squeeze between your fingertips. You can chop these up or leave them whole, as you prefer.
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2
Tip the water, milk, cinnamon, nutmeg, salt and reserved syrup into a medium saucepan. Bring to a boil over medium-high heat, stirring often. Stir in oats and lower to a medium heat. Let cook for 4–5 minutes until porridge is thickened, stirring often. It will thicken even more as it cools.
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3
Spoon porridge into 4 bowls. Divide prunes between them. Top with a sprinkling of walnuts and a drizzle of maple syrup if you like.