Cinnamon porridge with figs

Cinnamon porridge with figs

Total: 15 min. | Active: 15 min.
Nutritional value / people: 394 kcal
, Fat: 13 g
, Carbohydrate: 54 g
, Protein: 11 g

In case you hadn't already guessed, I love porridge! Warm porridge is perfect when it's cold and wet outside. If I don't feel like cooking, I will often make myself porridge – even for lunch. This recipe has a delicious cinnamon flavour, while the yoghurt adds a touch of acidity. So good!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 dl milk water (1/2 milk, 1/2 water)
1 pinch salt
75 g fine whole-grain rolled oats

Figs & toppings

3 figs, quartered
1 tbsp honey
4 tbsp plain yoghurt
1 tbsp pistachios
1 tbsp pecan nuts
2 tsp honey or maple syrup
a little cinnamon
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How it's done

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Bring all of the ingredients to the boil in a pan, reduce the heat and cook over a medium heat for 4-6 mins., stirring occasionally.

Figs & toppings

Fry the figs in a frying pan with the honey. Divide the porridge into 2 bowls, spoon 2 tbsp of yoghurt on top of each bowl, top with the figs. Add the pistachios and pecan nuts, drizzle with a little honey or maple syrup, sprinkle with a little cinnamon.

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