This takes longer than normal porridge but it's well worth the effort. You could make a much larger portion of the sauce to use again on another morning. The sauce would also work well with Turkey on Christmas day or with ham and has the advantage of containing no added sugar.
You might want to alter the quantities of the water and milk depending on how thick you like your porridge. You could try 1 cup of water and 1 cup of milk, assess the texture and alter if need be. Its always easier to add more liquid than it is to taking it away. I personally like my porridge really thick.   


Serves 2

For the cranberry sauce
150g fresh cranberries, roughly chopped 
6 prunes, stoned and chopped 
1 braeburn apple, leave the skin on and chop
1 tsp cinnamon
rind of an orange

For the Porridge
1 cup of organic jumbo oats or gluten free jumbo oats ( I like Bob's Red Mill)
1 1/2 cups water
1 1/2 cups milk, almond milk or for extra richness coconut milk (as in out of a tin) 

Optional Topping
A handful of roasted pistachio nuts


  1. Soak the oats over night in the water and get ahead and make the Cranberry sauce.
  2. To make the sauce put all the sauce  ingredients in a pan, bring slowly to the boil and simmer for between 8 and 10 minutes or until the apple is soft but not totally mushy. You might need to add a little water if its too dry or sticking to the pan.   
  3. The next morning add your chosen milk to the porridge oats, bring to the boil and simmer for about 8 minutes, stirring from time to time. 
  4. Spoon the porridge into two serving bowls and top with a generous serving of the Cranberry sauce. Finish off with a sprinkling of pistachio nuts. This is optional but the crunch is good. You could use a different nut but the flavour of the pistachio nuts compliment the sauce beautifully.

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