Creamy Porridge with Figs and Pistachios

Here's another easy one to add to your egg-free breakfast arsenal! Delicious warming porridge with creamy masrcapone, runny honey, figs and pistachios. And doesn't it look pretty! Give this one a go on the weekend or - if you're back in lockdown like me - any day of the week!

Serves 2

Prep: 2 minutes

Cook: 10 minutes

Ingredients

1 cup raw rolled oats

2 cups water

1/4 cup milk

2 figs

2 tbsp marscapone

2 tbsp honey

50g shelled pistachios

Method:

1. Place oats and water in a small saucepan over medium heat. Bring to a simmer, stirring often, until the oats have absorbed the water and cooked to a nice, creamy consistency. Remove from the heat and stir through the milk.

2. Divide the porridge between bowls. Place 1 tbsp marscapone in the centre of each bowl.

3. Carefully slice each fig into 8 (I slice the bottom off to have a flat surface and then stand it up to do this). Arrange your fig on top of the marscapone.

4. Scatter over the pistachios, and drizzle with honey.