We're all looking for something to ground ourselves with after the holiday season, and this simple oat-filled porridge does just that. Topping it with prunes poached in port adds that extra little something that makes it worthy of gracing your brunch table.
Steeping the whole cardamom pod is the best way to get just the right amount of cardamom flavor, but if you only have it ground, substitute 1/8 teaspoon adding it alongside the oats instead of while the milk is coming to a simmer. I would recommend a strong cup of tea rather than coffee for this brunch.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 12 prunes
- 1 cup port
- 3 cups water, divided
- 2 cinnamon sticks
- 1 1/2 tablespoons juice from 1 lemon
- 2 tablespoons sugar
- 4 cardamom pods
- 2 cups milk
- 2 cups old fashioned oats
- Pinch of kosher salt
Combine prunes, port, 1 cup water, cinnamon sticks, lemon juice, and sugar in a small saucepan and bring to a simmer over medium-high heat. Cook until prunes are plumped and mixture is reduced to a syrupy consistency, about 20 minutes.
Crack cardamom pods with the bottom of a frying pan or a mortar and pestle. In a large pot bring cardamom pods, remaining 2 cups water, and milk to a simmer over medium heat. When it simmers, add oats and a pinch of salt and cook, stirring occasionally, until oats are soft and most of the liquid has been absorbed.
Remove cardamom pods, then divide oats between 4 bowls. Top each bowl with 3 prunes and allow each guest to pour over the prune poaching liquid at the table.