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Author Notes: Stewing fruit. Let’s talk about it for a second. Plums as we know it are either too hard and unyielding even upon ripening (probably another reason why it’s called a stone-fruit), or way too sour to sink your teeth into without masking it with diabetic amounts of sugar. Stewing them however, addresses both these dilemmas—it brings out the natural sweetness of the fruit while also making it tender enough to eat.
I love the flavour and nuttiness that cane sugar brings to this dish, but feel free to substitute it with white/brown/demerara or even honey if you’re feeling extra virtuous. As a rule, oatmeal is very versatile. Don’t do dairy? Use soy milk/just water in your oats. Nut allergy? Leave them out entirely or sprinkle on sesame or sunflower seeds. Pear/apple + cinnamon, apricots, berries, the list is endless. Better yet, try your own combinations – these things need not be set in stone you know (ha).
This dish really is like a breakfast pudding of sorts, and the stewed fruit really amps up the dullness quotient of a regular bowl of oatmeal. And all this, for hardly any effort! —Kirthana | Theblurrylime
For the oatmeal:
tablespoon cane sugar
cup milk (low/full fat)
(Optional) Pumpkin seeds to sprinkle over
- Add the oats, milk, water and salt to a small saucepan and bring to the boil. Reduce the heat and let it cook covered for 5 - 7 minutes.
- Add the cane sugar, and extra water/milk if necessary (for the right consistency) and mix through.
For the spiced plums:
large plums, de-seeded and quartered
tablespoons cane sugar
teaspoon vanilla extract / ½ a vanilla bean
teaspoon ground cinnamon
- Toss together the plums, cane sugar, vanilla extract (or seeds, if using), ground cinnamon, and salt in a bowl.
- Tip the plums into a small saucepan and cook on medium heat for 4 - 5 minutes, stirring occasionally so it doesn’t stick to the bottom. Once tender, remove and set aside to cool slightly.
- To serve, divide the oatmeal into two bowls and spoon over the plums. Top with pumpkin seeds and serve warm.