6 small plums, halved and stoned
2 tbsp maple syrup, plus extra to serve
¼ tsp ground cinnamon
1oo ml orange juice
200g Amisa 4 grain porridge oats
1ltr unsweetened almond milk, mixed with 400ml water
2 tbsp almonds, roughly chopped
- Preheat the oven to gas 4, 180°C, fan 160°C. Coat the plums in the orange juice and brown sugar, then place on a large baking tray, drizzle with the maple syrup, then sprinkle with the cinnamon. Bake for 25 mins, or until the plums are soft.
- Meanwhile, put the amisa 4 grain porridge in a large nonstick saucepan and pour over the almond milk and water mixture. Cook over a medium heat, stirring frequently, for 20 mins until the mix is creamy and thick. Adjust cooking time to reach your desired consistency.
- Divide the porridge between 4 bowls and top each with 3 plum halves. Spoon over any cooking juices, drizzle with a little maple syrup, then scatter with flaked almonds. Enjoy!