It's winter, time for warming breakfasts on chilly mornings at Struan Farm, mainly porridge/oatmeal for me. I recently stumbled upon this recipe for plum porridge by former NZ Master Chef winner Aaron Brunet that looked interesting, so decided to test it out.
The oats are soaked in water overnight, which is meant to result in a smoother porridge when cooked slowly on low heat. Once the mixture simmers, the mashed canned Black Doris plums are added. It's then cooked for 5 minutes, and served with Raglan Coconut Yogurt (made with coconut cream fermented with probiotic cultures, so dairy free if you're into that, but it's yummy either way).
A great addition to the winter breakfast menu.
Comments