They say necessity is the mother of invention and one morning not so long ago breakfast was a necessity (as it is most mornings, obviously).
But this fateful morning, before I sliced and toasted the last Hot Cross Bun, I rang RJ to say hello…
R: hey, that toasted Sticky Date and Chai Hot Cross Bun you made for me this morning — are there any more left?
R: can I have it for breakfast tomorrow?
And so in the absence of my intended breakfast (because I’m the best wife ever but also because I’d been eating Hot Cross Buns all week long) I saved that last bun and instead made porridge with figs, walnuts and chai spices.
It kind of tasted like a HCB in a bowl. Everybody wins. (Now you can too.)
Fig & Walnut Chai Porridge
Serves 1, scale as desired
- 1/3 c rolled oats
- 1 c water/non-dairy milk/milk
- 2 tsp chia seeds
- 1 tsp mixed spice
- pinch sea salt
- 2 dried figs
- handful walnuts
Place oats, liquid, chia seeds, salt and spices into a saucepan. Bring to the boil, reduce heat and simmer 1 minute. Stir well then remove from heat and set aside for a few minutes.
Toast walnuts in a dry frying pan or the oven until golden — cool and crumble. Remove stems from figs and chop.
Top porridge with nuts and figs.
- I use half water and half almond or oat milk. Want a thinner porridge, use more liquid, want a thicker one, use less.
- If you don’t have mixed spice on hand you can use a combo of cinnamon, ginger, cardamom and cloves to taste.
vegan // vegetarian // gluten-free (with gf oats) // refined sugar-free // soy-free // dairy-free