Cinnamon Porridge with Figs, Honey & Yoghurt

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Breakfast


  • 2 cups rolled oats
  • 3 ½ cups Reduced-fat milk
  • 1 cup reduced-fat plain yoghurt
  • 4 figs cut in half
  • 1 banana
  • 125 g blackberries
  • 125 g raspberries
  • cup honey
  • 2 tbsp unsalted pistachio kernels toasted and chopped
  • 1 tsp ground cinnamon


  • Place oats, milk and 1 cup water in a large saucepan over medium-high heat. Cook, stirring, for 3 minutes or until mixture begins to boil. Reduce heat and simmer, stirring, for a further 2 minutes or until soft and creamy. Remove from heat.
  • Spoon porridge into serving bowls. Top with yoghurt, fig, banana, blackberries and raspberries. Drizzle with honey, then top with pistachio. Serve sprinkled with cinnamon.


Calories: 585kcalCarbohydrates: 90gProtein: 18gFat: 16gSodium: 170mgFiber: 11g
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