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?
J: one…
R: can I have it for breakfast tomorrow?
J: …
R: …
J: sure.
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
Like a hot cross bun in a bowl.
Serves 1, scale as desired
INGREDIENTS
- 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
METHOD
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.
COOK’S NOTES
- 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
sounds delicious!
It’s an awesome post for all the online people; they will
take benefit from it I am sure.