Some health experts advise avoiding dried fruits as they're sometimes treated with sulphur dioxide to prevent oxidation. Read the packet carefully.
INGREDIENTS
50g porridge oats
200ml water
150ml milk
8 dried apricots, chopped
2 tbsp small sultanas
1 tbsp light muscovado sugar
Pinch salt
1 large ripe peach, halved and stoned
2 – 3 tbsp extra thick cream (optional)
1 – 2 tbsp runny honey
Recipe continues
METHOD
Place the oats, water, milk, apricots, sultanas, sugar and salt in a small pan and gently heat together.
Chop the peach and stir half into the porridge and simmer for a further 3 – 4 minutes until the oats are tender and the mixture is thick and creamy.
Spoon into two small bowls and top with a spoonful of cream. Scatter over the remaining chopped peach, drizzle over the honey and serve.