Physalis and Cinnamon Porridge

A good staple breakfast that's simple, filling and nutritious. The physalis are delicious, warm and a great balance to the creamy cinnamon porridge. 


  • No physalis? Use kiwi, plum or grapes instead. 
  • No cinnamon? Try with ginger powder or ground turmeric. 
  • No maple syrup? Use honey.
  • No poppy seeds? Try with sesame seeds instead. Or you can leave them out completely.

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 2


80 g Physalis (leaves removed )

80 g Rolled oats (or GF oats)

a pinch of Sea salt 

300 ml Milk of choice

1 tsp Ground cinnamon

1 tbsp Maple syrup

1 tsp Poppy seeds

For the topping:

20 g Flaked almonds

Maple syrup


  1. Put the oats, milk and cinnamon into a small saucepan over a medium heat, and add a small pinch of salt.
  2. Bring to a gentle simmer and cook for 5 minutes, stirring often, until you have a smooth, creamy porridge.
  3. Toast the flaked almonds in a dry non-stick frying pan over a medium heat for 2-3 minutes, or until lightly golden.
  4. Add the physalis (you can keep them whole, or cut them in half), poppy seeds and maple syrup to the porridge.
  5. Mix well and turn off the heat.
  6. Divide the porridge between bowls, scatter the flaked almonds over and drizzle with a little extra maple syrup or honey, if you like.
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How to store

Let the porridge cool and store in an airtight container in the fridge for up to 2 days. It will thicken as it cools, so you might want to add a little extra or milk when you're reheating it.


Make porridge pancakes: Mix 80g cold leftover porridge, 80g self raising flour, 1 tsp baking powder, 1 egg, 100 ml milk of choice and 1 tsp vegetable oil to make a batter. You can also add a mashed banana, 4 tbsp apple puree or 4 tbsp yoghurt to the batter for extra moisture (and flavour). Cook the pancakes for 2 minutes on each side, until puffed and golden.

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