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Creamy Porridge with Poached Prunes
Sweet, sticky fruit meets a comforting bowl of creamy oatmeal in this cozy morning staple. Soaking the rolled oats overnight guarantees a perfectly soft texture when you cook them the next day. The prunes simmer gently in apple juice, honey, and a cinnamon stick until they form a rich, glossy syrup. It's a fantastic weekend breakfast or a warming start to a chilly weekday. A pinch of sea salt perfectly balances the natural sweetness of the fruit.
Equipment
- Saucepan
- Stovetop
Ingredients
- 2 meals
- 1 cup organic apple juice
- 10 pitted prunes
- 2 teaspoons manuka honey
- 1 cinnamon stick
- 1 cup rolled oats
- 2 cups water, for soaking
- 2 cups water, extra
- pinch of Celtic sea salt
- ½ cup milk, (optional)
Instructions
- 1Combine the apple juice, prunes, honey, and cinnamon stick in a small saucepan over medium heat. Simmer the mixture until the liquid reduces into a thick syrup, then let it cool overnight. The long soak allows the prunes to plump up and absorb the spiced syrup.
- 2Place the rolled oats and soaking water in a separate small saucepan. Leave the oats to soak overnight.
- 3Drain the soaking water from the oats the next morning and pour in the extra two cups of fresh water. Set the saucepan over medium heat and bring the mixture to a boil while stirring frequently. Stirring prevents the oats from sticking to the bottom.
- 4Lower the heat and simmer the oats for 3 to 4 minutes until they become soft and creamy. Stir in the sea salt, then pour in the milk and mix thoroughly.
- 5Divide the warm porridge between two bowls and top with the poached prunes and their sticky syrup.
Notes
- Swap: Substitute the cow's milk with soy, oat, or any preferred dairy-free alternative if you'd like.
- Make ahead: You can poach the prunes up to a week in advance and store them in the fridge.