Cinnamon Prune Porridge V DF GF

5 minutes 10 minutes 4 servings

Nothing warms you up on a chilly day like a bowl full of steamy porridge. This particular porridge is full of sticky prunes, heady cinnamon and just a pinch of nutmeg for ultimate comfort. 

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  • 1 tin Epicure Prunes in Syrup
  • 500ml water
  • 500ml semi-skim milk (or milk alternative)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon fine sea salt
  • 200g porridge oats (gluten-free if needed)
  • Optional Toppings
  • chopped walnuts
  • Epicure Maple Syrup

The recipe Cinnamon Prune Porridge Kitchen Mode

  • 1

    Drain the syrup from the prunes, reserving the syrup. Remove the pits from the prunes by giving them a gentle squeeze between your fingertips. You can chop these up or leave them whole, as you prefer.

  • 2

    Tip the water, milk, cinnamon, nutmeg, salt and reserved syrup into a medium saucepan. Bring to a boil over medium-high heat, stirring often. Stir in oats and lower to a medium heat. Let cook for 4–5 minutes until porridge is thickened, stirring often. It will thicken even more as it cools.

  • 3

    Spoon porridge into 4 bowls. Divide prunes between them. Top with a sprinkling of walnuts and a drizzle of maple syrup if you like.