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Plum Porridge by Aaron Brunet

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Plum Porridge

Aaron Brunet



Porridge and tinned plums go together amazingly well, they both have a smooth silky texture. If you have any leftovers put them in the fridge and treat it like a cold custard for dessert. Two top tips: soak the oats overnight if you can and cook it long and slow. You’ll get a much smoother and yummier texture.


Serves 2          




1/3 cup soft rolled oats

1 cup cold water

1/4 teaspoon salt

5 tinned black doris plums, stones removed


2 tablespoons coconut yoghurt, to serve





If you think of it in time, soak the oats in the water overnight so they get fully hydrated.


Place the oats, water and salt into a small pot on low heat. Bring to a simmer, stirring occasionally.


Add the black doris plums and mash with a fork so they’re mainly broken up with just a few lumps remaining.


Cook gently for another 5 minutes to allow the flavours and textures to merge.


Serve with a dollop of coconut yogurt.