Plum Porridge

my edible advice plum porridge

Roasted Plums

  • 3-4 plums, halved and stoned

  • 2 tsp maple syrup

  • a sprinkle of cinnamon

  • zest and juice of one small orange

Preheat oven to 325 F. Coat plums in maple syrup and cinnamon. Place face down on baking sheet lined with parchment paper. Bake for 15 minutes. Coat with orange juice and bake for another 5-10 minutes.


This is my go-to method to make steel cut oats in my slow cooker. I make a batch big enough to last us the week and reheat as needed with a splash of mylk or water.

  • 1 1/2 cup steel cut oats

  • 4 cups water

  • 2 cups milk/mylk/ more water… whatever floats your boat

  • 1 mashed banana (optional, but delicious)

  • 3 tbsp ground flax

  • 2 tsp vanilla

  • 2 tsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

Everything goes into the slow cooker and give it a stir. Your morning will be a delight if you cover and cook on low for 10 hours over night but high for 4 hours works too. And yes, there will be a crust of oats that stick to the slow cooker… I have tried greasing up the pot before hand and it didn’t help at all but if you have a suggestion to avoid this I am all ears!

To assemble, scoop the porridge into a bowl and top with roasted plums, a little extra maple syrup, the orange zest, a splash of almond mylk, and a mixture of nuts and seeds. (I used goji berries, golden berries, sunflower seeds, walnuts, cashews, and almonds in the photo shown here.)

my edible advice plum porridge