Skip to main content
EU Drops & Bites — home

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.

More recipes

Scoops of pale ice cream in a glass, scattered with dried grapes.

Dried grapes · Olive oil

Ice cream with warm dried grapes and olive oil

Vanilla ice cream topped with dried grapes warmed in orange juice, a little extra virgin olive oil and a few flakes of salt. A quick dessert, ready in ten minutes.

10 min 4

A blue bowl of grated carrot salad studded with dried grapes, with wooden servers beside it.

Dried grapes

Carrot, dried grape and parsley salad

Grated carrots with dried grapes soaked in lemon juice, parsley and an olive oil dressing. It can be served at once or chilled for up to an hour.

25 min 4 as a side

All recipes

Enjoy, it’s from Europe! — the European Union’s promotion signature