Chai Spiced Porridge with Plum Compote

Morning guys! What a busy few weeks it has been!! Saturday was a little chilled, doing to odd job around the house and then I went shopping and to my Grandmas later in the day to wish her Happy Birthday! Saturday night we chilled in-front of the TV and made pizzas! Sunday I headed off to Manchester to see my gorgeous friend Yas! We met at the train station, we wondered round the shops, I got some jazzy red trousers and a small bag to use when I go out. We then went for lunch at a place called Federal. We had to que, one because it was super popular and two, it was quite small. The food was so reasonable and incredibly delicious. I went for the sourdough toast topped with tomato relish, poached eggs, halloumi, thyme and garlic mushrooms and rocket. Yas went for the sourdough topped with zesty avocado, tomatoes and mushrooms. Delicious! We nattered for hours and then went wondering again for some bits and bobs before heading home for another chilled night in! Monday was a busy one, making al my LeitchyCreates autumn range, taking pictures, sending off for labels and inserts, collecting packaging and stickers, getting admin done, recipes written up and emails sent!! Tuesday was pretty similar but I took the afternoon off to get some fresh air and chill out.

Today I’m sharing yesterdays delicious porridge bowl! So autumnal, comforting and flavoursome. Masala chai spiced oats topped with a sweet plum compote, crunchy roasted hazelnuts and ricotta for creaminess (this can be replaced with a dairy free alternative such as coconut yoghurt).

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

a pinch of salt and pepper

a pinch of ground cloves

0.25 tsp ground cinnamon

0.25 tsp ground cardamom

0.25 tsp fennel seeds

0.25 tsp ground ginger

Compote –

1 plum, sliced – about 50g

0.25 tsp ground cinnamon

water

1 tsp maple butter

Toppings –

2 tbsp ricotta or full fat live yoghurt

1 tbsp roasted hazelnuts, chopped

Method

Pop the compote ingredients into a small pan and place over a low heat. Mash the plums with a fork to release the juices and then leave to thicken. Turn off when soft with a sauce.

Pour the porridge ingredients into another small pan and stir over a medium heat until thickened.

Pour the porridge into a bowl.

Dollop the ricotta on one side of the porridge and pour the compote over the other.

Scatter the hazelnuts down the middle and dig in!

Enjoy,

Leitchy xx

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