Peach and Cardamom Porridge
Warm up this autumn with creamy, cardamom porridge topped with roasted peaches and toasted almond flakes.
World Porridge Day
It seems as though there is a holiday for pretty much every foodstuff you can imagine. It turns out, 10 October each year is World Porridge Day! The day was organised to raise funds for Mary’s Meals, a charity based in Scotland, to aid starving children in developing countries.
The charity makes sure that children in Malawi, Liberia and Zambia receive vitamin-enriched maize porridge every school day. World Porridge Day is a way of celebrating the huge difference that the porridge makes to those children.
If you want to find out more then head to the World Porridge Day website.
There are lots of ways of making porridge: on the hob or in the microwave, with water or milk, it can also be sweet or savoury. While I was at uni I used to make it in the microwave with water. I’m not a huge fan of cows milk but I couldn’t afford soy or nut milks with my student loan.
Don’t get me wrong, there are plenty of days before work where I still do that but if I get time at the weekend I’d much rather stir it slowly on the hob, mixing the oats with something a bit more creamy!
Either way, my oat of choice is Flahavan’s Irish Jumbo Oats. They are sourced from South-East Ireland in the village of Waterford. The family have been milling oats for over 200 years. It’s no surprise that with all that experience they make Ireland’s (and my) favourite oats!
The oats have the perfect texture for porridge – wholesome, and creamy with a little bit of chew too making them perfect for a hearty breakfast.
A drizzle of honey through a hot bowl of porridge is always a hit but on the weekends I like to add fresh fruit and nuts.
I always think that stone fruits like peaches always taste best when roasted until they are all soft and squishy and warm. Once they’ve started to caramelise and get extra sticky and sweet, its the perfect time to spoon them on to a bowl of creamy porridge.
My porridge is extra creamy because immediately before serving I stir through a tablespoon of cardamom infused condensed milk. You don’t need a lot to get the perfumed scent throughout the bowl.
Peach and Cardamom Porridge
- Cut the peaches in halve, remove the stones and then cut into cubes roughly an inch wide.
- 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.
- Turn the oven down low while you cook the porridge.
- In a milk pan, stir the oats into the milk.
- Slowly bring the milk to the boil stirring frequently.
- Let the milk simmer for 5 minutes or until the oats have swollen and the milk thickened.
- Take the porridge off the heat and pour into two bowls.
- Stir a tablespoon of cardamom infused milk into each bowl.
- Top each bowl with half of the peaches.
- Sprinkle with toasted almonds to finish.
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.
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