A happy coincidence gave me the idea for this recipe. I was standing in the supermarket looking at the rolled oats when I saw cans of black doris plums stacked nearby. Their silky smooth texture sprang to mind and I got carried away mentally undressing the tin. That rich dark taste. The intense sour-sweetness.Then my eyes flicked back to the oats and something clicked — they were made for each other. Porridge is silky and smooth when it’s cooked slowly, and I just had to know what would happen if it was cooked with plum smashed in. I tried it as soon as I got home. It works. The leftovers went in the fridge and made a great dessert too, like a firm, tangy custard. You may have noticed a new product on the shelves recently and it goes really well with this dish: coconut yoghurt. It’s coconut cream fermented with probiotic cultures, and it makes a great topping since it’s firm enough to dollop easily, with a slight sour taste. I also appreciate the bright white colour, which contrasts beautifully with the rich purple plums. Two top tips with porridge: soak the oats overnight if you can, and cook it long and slow. You’ll get a much smoother and yummier texture.
- If you think of it in time, soak the oats in the water overnight so they get fully hydrated.
- Place oats, water and salt in a small pot on low heat. Bring to a simmer, stirring occasionally.
- Add plums and mash with a fork so they’re mainly broken up with just a few lumps remaining. Cook gently for another 5 minutes to allow flavours and textures to merge.
- Serve with a dollop of coconut yoghurt.
More of Aaron's healthy breakfasts