Ingredients

Serves 4

• 150g jumbo porridge oats
• 1 pint milk
• 2 handfuls raisins
• 1 handful dried apricots (sulphur-dioxide-free
• or you can use 150g fresh apricots - see variations
• 1 apple (if available
• 2 teaspoons molasses
• 2 tablespoons mixed seeds (e.g. sunflower, pumpkin, linseeds, sesame
• Note: If you can start this the night before, it cuts down the cooking time and softens the seeds

Method

1. If starting the night before, put the porridge, milk and raisins in a pan.
   
   
2. Grind the seeds in a coffee grinder and add to the pan.
   
   
3. Cover and leave to soak overnight or for a few hours.
   
   
4. Put the dried apricots in a mug and just cover with boiling water. Leave for a few hours (or overnight).
   
   
5. The next morning, peel and grate the apple. Add to the porridge. Gently heat the porridge for up to 10 minutes, stirring regularly. Add a little more milk if it gets too thick.
   
   
6. Blitz the apricots with some of the soaking water in a blender, to form a thick paste. When cooked (the oats are soft), remove from the heat and stir in the apricot paste and the molasses.

1. Chop the apricots finely. Peel and grate the apple.
   
   
2. Heat the milk in a pan until close to boiling. Then add the porridge, seeds, apple, apricots and raisins.
   
   
3. Heat gently, stirring regularly to prevent burning, for up to 25 minutes, until the porridge and apricots have softened. Add more milk if you need to.
   
   
4. Remove from the heat and stir in the molasses.

Time From Cupboard-To-Table

Notes & Variations on Fruity Porridge

You can also use fresh apricots - chop and add just before serving.

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