Porridge is my favourite breakfast almost all year round, and I am constantly trying to find ways to reinvent it. I love porridge because it is warming and filling as well as being cheap and nutritious. This recipe came about as I needed a way to use up over-ripe plums, and found that ginger adds a real warmth that is perfect for chilly autumn mornings.
The Good Stuff:
Porridge is a good source of low glycemic index carbohydrate - this means that it doesn't increase your blood sugar very quickly, and therefore avoids that mid-morning slump. Oats also contain a certain type of sugar called beta-glucans which have been shown to reduce bad cholesterol, making porridge a heart healthy breakfast. Plain porridge made with just milk or water is also reasonably low in calories - around 150-200 kcal per serving. This recipe uses plums and apple juice, and so counts as 2 portions of your 5 a day per serving - not bad for before 9am!
Ingredients: (serves 2)
For the compote
4-6 plums (dependant on size)
1 cup apple juice
tsp ginger paste
tsp ground ginger
For the porridge
1 cup oats
2 cups milk (I use almond milk, but dairy milk or water works just as well)
Chop and the plums and remove the stone, leaving the skins on. Add the chopped plums, apple juice, ginger paste and ground ginger to a saucepan on a low-medium heat. Stirring occasionally, wait for the plums to cook down to a soft, jam-like consistency - this usually takes about 15-20 minutes for me.
Whilst the plums are cooking, add the porridge oats and milk/water to another pan and heat gently. The more you stir the creamier the consistency of the porridge becomes so I like to stir it as much as possible. Depending on how thick you like it, you may need to add more liquid. To serve, spoon the porridge mixture into 2 bowls and top with the compote. The apple juice should be sweet enough, but you can still add any sweetener to taste.
I like to make extra compote which I keep in the fridge and use as a snack on its own or as a topping for pancakes.