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!
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:
Betty Bossi Koch-Center
Figs & toppings
How it's done
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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