Spiced Stone Fruit Porridge

I’ve always liked the seasons to be distinct. I want my winters snowy and ice-cold, and my summers bright and balmy.  I’m not averse to a cold slice of sunshine on a winter’s morning, provided it shines through windows thick with frost, and I don’t mind rain, as long as it isn’t between the months of May and October.

However, I live in a place where weather is erratic, unpredictable, and refuses to conform to the pattern of seasons; I have known heat-waves in March and snow in April.

As such, the type of food I want to eat changes just as rapidly. Salad becomes stew and ice cream becomes crumble as fast as dresses become jumpers. But I can maintain a link with the changing seasons through the fruit and vegetables I use. By merging the fresh produce of late summer with the warming spices of early autumn, this is comforting enough for a cold wet September day like today, whilst still preserving a small slice of late summer sunshine — if only in taste.

N.B.: Any respectable recipe will tell you to cook porridge slowly on the hob, as that is undoubtedly the best way to do it. However, I’d be lying if I said that’s how I cook my porridge — I prefer 2 minutes in the microwave and no pan to wash up. I have therefore not given any method; I’ll let you decide how to cook it. Mix all the ingredients together to start with and cook as desired.

Serves 2

Ingredients:

  • 1 cup oats
  • 2 cups milk (I use unsweetened almond milk)
  • 2 handfuls of chopped stone fruits — e.g. 4 apricots/2 peaches or plums or nectarines/ 10 cherries/ or a combination of all — plus a little extra to garnish if desired
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground mixed spice
  • 1 tbsp honey (optional)
  • Serving suggestion: reserved fruit/almond butter/Greek yogurt/honey/chopped nuts

2 Comments

  1. Nicole Osborne 24th January 2016 / 5:25 pm

    Porridge is by far my favourite breakfast and I especially love spiced flavours and lots of yummy fruit! This recipe sounds delicious 🙂 I always used to cook my oats in the microwave but recently I’ve been using the hob and find that they come out so much better and creamier, even if it does mean an extra pan to clean up! 🙂
    Nicole xx
    http://www.gingerkitchen.co.uk

    • Kate 25th January 2016 / 5:29 pm

      so true there is a big difference in quality, I’m just so lazy!! xx

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