Recipe of the week:
- 1 mug full of regular rolled porridge oats
- 2 mugs of your choice of milk
- 2 peaches, nectarines or 3 plums
- 2 teaspoons of ground cinnamon
- Blueberries and passionfruit to serve
Half each fruit by running a knife through the flesh and around the stone inside. Twist the two pieces to separate & pull out the stone. Add cut side down to a medium heat griddle or frying pan. Drizzle with a teeny amount of sunflower, olive or coconut oil and cook for 3/4 minutes, flip and cook for another couple of minutes.
Meanwhile – make the porridge by filling a regular size mug full of your oats, add to a saucepan along with two mug fulls of your choice of milk. Add the cinnamon and cook on medium heat stirring constantly for around 4/5 minutes.
Add the porridge to a bowl or plate and top with your hot griddled fruit. Give it a couple of minutes to cool, as it does, lots of yummy juices will release out of the fruit, which will really help flavour your porridge.