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Dried grapes · Olive oil

Morning porridge with dried grapes and olive oil

Oat porridge cooked with dried grapes and finished with a little extra virgin olive oil and orange zest. A breakfast that uses both campaign products and takes about ten minutes.

Serves
2
Preparation
2 min
Cooking or resting
10 min
Total
12 min
Course
Breakfast
A white bowl of porridge topped with dried grapes and dried apricots, with cinnamon alongside.
Library photograph of porridge topped with dried fruit. It illustrates the dish and does not show this recipe as prepared.

Ingredients

  • 100 g rolled oats
  • 500 ml water, milk, or half of each
  • ¼ tsp fine salt
  • 50 g European dried grapes
  • 2 tsp European extra virgin olive oil
  • Finely grated zest of ½ orange
  • Flaky salt, to finish

Method

  1. Put the oats, the liquid and the fine salt into a pan and bring to a gentle simmer, stirring.
  2. Add the dried grapes and cook for 6 to 8 minutes, stirring often, until the oats are soft and the porridge is thick and creamy.
  3. Take the pan off the heat and leave to stand for 1 minute; the porridge will thicken further.
  4. Divide between two warm bowls. Drizzle a teaspoon of olive oil over each, sprinkle with the orange zest and a few flakes of salt, and serve.

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