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:
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.
Divide the porridge between bowls. Place 1 tbsp marscapone in the centre of each bowl.
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.
Scatter over the pistachios, and drizzle with honey.
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