Ginger Pinhead Porridge with Stewed Plums https://thesourcebulkfoods.co.uk/wp-content/uploads/2019/09/ginger-plum-porridge_orig-2.jpg Breakfast, Desserts, Vegan Friendly ⅓ cup pinhead oats, soaked in 1 cup of water overnight 1 cup oat milk (or preferred plant milk) ​½ cup water Pinch of salt 1 tsp coconut sugar ½ tsp ground ginger ¼ tsp ground cinnamon 2 plums, stone removed and sliced Almond Butter Bee Pollen Add soaked oats and remaining liquid in a small saucepan along with the oat mil, the additional ½ cup of water and salt. Bring to a boil, then set the heat to low. Allow to cook, stirring occasionally until the oats absorb the liquid. If you prefer your oats at a runnier consistency, add a dash of milk. Lastly stir through the coconut sugar, ginger and cinnamon. Meanwhile add the sliced plums to another saucepan and add a dash of water. Set heat to medium and allow plums to caramelise, giving a stir throughout. You can add a few dashes of water to avoid sticking but your aiming for soft plums with slightly thickened syrup. Once both elements are ready, pour porridge into a bowl and top with the plums. Add a generous dollop of almond butter and scatter of bee pollen.  PT15-20M

Ginger Pinhead Porridge with Stewed Plums

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Ginger Pinhead Porridge with Stewed Plums

The perfect breakfast for a cold autumn morning. The pinhead oats in this recipe, in place of rolled porridge oats, give this recipe a chewier and nuttier texture. Incorporating ginger and cinnamon, with their many health benefits, this recipe is great to help keep your spirits up as the days get shorter, a bit colder and wetter.

This recipe is from Alex @Ballerina Bites, check out her website for more recipe ideas.

INGREDIENTS

⅓ cup pinhead oats, soaked in 1 cup of water overnight
1 cup oat milk (or preferred plant milk)
​½ cup water
Pinch of salt
1 tsp coconut sugar
½ tsp ground ginger
¼ tsp ground cinnamon
2 plums, stone removed and sliced
Almond Butter
Bee Pollen

TIME

15-20 Minutes

SERVES

1

DIFFICULTY
METHOD

Add soaked oats and remaining liquid in a small saucepan along with the oat mil, the additional ½ cup of water and salt. Bring to a boil, then set the heat to low. Allow to cook, stirring occasionally until the oats absorb the liquid. If you prefer your oats at a runnier consistency, add a dash of milk. Lastly stir through the coconut sugar, ginger and cinnamon.

1

Meanwhile add the sliced plums to another saucepan and add a dash of water. Set heat to medium and allow plums to caramelise, giving a stir throughout. You can add a few dashes of water to avoid sticking but your aiming for soft plums with slightly thickened syrup.

2

Once both elements are ready, pour porridge into a bowl and top with the plums. Add a generous dollop of almond butter and scatter of bee pollen. 

3

Breakfast

WHERE TO

FROM HERE?

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