Plum Cardamom Porridge
The perfect transition to fall
A pleasing porridge using one of the best end-of-summer ingredients - sweet juicy plums. I don’t know about you but I’m massively indulging in summer produce while I still can! Warm plums are the perfect transitional fruit from summer to fall. Add to that a pinch of cardamom and your breakfast is as soothing as can be.
This recipe is: gluten-free, sugar-free, dairy-free & vegan.
Ingredients
PORRIDGE
8 plums, nice and ripe and juicy
1 tbsp maple syrup
1/4 tsp ground cardamon
1 cup rolled oats
1,5 cup plant-based milk (I used almond milk)
1 cup water
1/2 tsp cinnamon
Pinch of salt
TOPPINGS
coconut yoghurt
hennep seeds
How to
1.
JAM FIRST: slice the plums and remove stone. Slice in quarters.
2.
Add the plums and cardamom to a small pot on low-medium heat. Put lid ajar and let simmer and break down for about 15 min. They should be soft but not falling apart. Add maple syrup.
3.
PORRIDGE: n a separate small pot, add oats, plant-based milk, water and cinnamon with a pinch of salt. Cook for 15 minutes until soft.
4.
Serve the porridge with the jam, some coconut yoghurt and top with hennep seeds
