A quick, creamy breakfast that will satisfy you until lunch time. It doesn't matter what kind of milk you use, although full fat will give the creamiest result. Of course, the cream is optional - and entirely delicious.


  • 50g porridge oats

  • 200ml water

  • 150ml milk

  • 8 dried apricots, chopped

  • 2 tbsp small sultanas

  • 1 tbsp light muscovado sugar

  • Pinch salt

  • 1 large ripe peach, halved and stoned

  • 2-3 tbsp extra thick cream (optional)

  • 1-2 tbsp runny honey


  • 1.

    Place the oats, water, milk, apricots, sultanas, sugar and salt in a small pan and gently heat together.

  • 2.

    Chop the peach and stir half into the porridge and simmer for a further 3 – 4 minutes until the oats are tender and the mixture is thick and creamy.

  • 3.

    Spoon into two small bowls and top with a spoonful of cream. Scatter over the remaining chopped peach, drizzle over the honey and serve.

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