Breakfast might be the most important meal of the day, but it’s also no doubt the best meal of the day too.
I like to make a little fruity topping for my breakfast in a big batch and spread it out over a week.
What fruit I use just depends on whatever is in season, the plums could easily be swapped for rhubarb, pears, or forest fruits. It seems a shame for the fruit to turn into mush, cut up the plums (or whatever you are using into decent size slices) and don’t over boil - the fruit will then retain its shape.
Serves 1 - the plum compote will last for around 1 week
For the porridge:
45g porridge oats
300ml water/ milk (this is a personal preference use more or less based on how thick or thin you like it)
1 pinch of salt
3 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 handful chopped dates (optional)
1 handful blueberries (optional)
For the pink plum compote:
7 sliced plums (the darker ones with pink flesh)
3 tablespoons fresh ginger (grated)/ chopped or ground ginger
1 tablespoon water
Juice and zest of a 1 orange
1 tablespoon maple syrup or honey
Method:
Heat up the oats and milk/water in a saucepan on a relatively high heat stirring frequently
Add the chopped dates, blueberries and flavourings then turn down the heat stirring until the porridge has reach your desired consistency
Put the plums, ginger, water and syrup in a saucepan on a medium heat, cook for 10 minutes until fruit has stewed without letting the mixture come to the boil
Top with seeds and nuts of your choice