Grilled plum porridge
Recipe and photography by Ashley Colbourne
- 12 mini-plums (4 per person) cut in halves and pits removed
- 4 pkgs instant oatmeal
- 1/2 tsp cinnamon
- 1/2 tsp vanilla bean paste orgood quality extract
- 1 handful of hulled pumpkin seeds (toasted)
- Honey to sweeten
1 In a bowl, empty oatmeal packets and mix with cinnamon then put to one side. Heat a small frying pan on medium heat and toast pumpkin seeds until slightly brown, 5-6 min.
2 Heat a grill pan on medium-high heat, spray with non-stick cooking spray and place plums cut-side down. Leave for a minute or two or just until colouring forms, being careful when removing from pan since they become quite fragile.
3 Follow the instructions on the oatmeal package for adding the right amount of hot water. Add vanilla and stir to combine.
4 Divide oatmeal into four bowls and top with grilled plums and pumpkin seeds. Add a splash of cream or milk to each with a good drizzle of honey to sweeten.
About Ashley Colbourne Recipe writer and food photographer, Ashley hails from just outside of Toronto. Her blog, Butterflyfood, is a combination of delicious recipes adapted from fave chefs as well as several of her own.