5 from 6 votes
Peach and Cardamom Porridge

Warm up this autumn with creamy, cardamom porridge topped with roasted peaches and toasted almond flakes.

Course: Breakfast
Cuisine: British
Keyword: almond milk, almonds, cardamom, peaches, porridge
Servings: 2 people
Author: Emma Walton
  • 4 peaches ripe
  • 2 cups jumbo porridge oats
  • 3-4 cups almond milk unsweetened
  • 2 tbsp cardamom infused evaporated milk (see notes)
  • 1 handful flaked almonds toasted
  1. Cut the peaches in halve, remove the stones and then cut into cubes roughly an inch wide.

  2. Place them in the centre of a hot oven (200C), and cook for 10-15 minutes or until the juices have begun to caramelise and the fruit is soft.

  3. Turn the oven down low while you cook the porridge.

  4. In a milk pan, stir the oats into the milk.

  5. Slowly bring the milk to the boil stirring frequently.

  6. Let the milk simmer for 5 minutes or until the oats have swollen and the milk thickened. 

  7. Take the porridge off the heat and pour into two bowls.

  8. Stir a tablespoon of cardamom infused milk into each bowl.

  9. Top each bowl with half of the peaches.

  10. Sprinkle with toasted almonds to finish.

Recipe Notes

Where can I buy cardamom infused milk?

My preferred bran is Rainbow Tea Milk with cardamom. Amazon occasionally stock it (though only in bulk)

How can I make cardamom infused milk?

Heat 170g of evaporated milk with 4-5 cardamom pods on low for 10 minutes or until the milk has taken on the perfumed aroma of cardamom.