The Ultimate Comfort Breakfast for a Cold Winter Morning

I am a bit partial to a lovely breakfast (it’s my favourite meal of the day!) In this cold winter weather, what could be more comforting than a warming bowl of porridge with a decadent topping of caramelised figs, toasted hazelnuts, pomegranate seeds & physalis?

Oats have a multitude of health benefits – improving insulin response and improving blood sugar levels; they are also, great for heart health. Figs are loaded with vitamins and minerals and also fibre to promote healthy digestion. Pomegranates are full of antioxidants, protecting your cells and reducing inflammation. Physalis are abundant in vitamin C, helping to boost the immune system (again great in the winter!); they also contain beta-carotene (a potent antioxidant) and vitamin K. Hazelnuts are packed with antioxidants, healthy fats, vitamins and minerals.

So as well as being comforting, this breakfast is loaded with nutritional goodness to leave you feeling great and brimming with energy!

You will need (for 1 person):

  • ½ Cup Porridge Oats,
  • ½ Cup Almond Milk (or milk of your choice),
  • 1-2 Cups Water

For the Figs:

  • 1 ½ Fresh Figs (I used Black Mission figs)
  • A sprinkling of Brown Sugar (I used coconut sugar, but any will do)
  • 1 tsp Balsamic Vinegar

To Decorate:

  • Pomegranate Seeds (some blackberries would also be lovely)
  • Physalis
  • Hazelnuts
  • Maple Syrup


  • Toast the whole hazelnuts in the oven at 180 degrees C for 10 minutes, then rub off the outer skin between kitchen paper, put them in a bag and gently split them with a rolling pin. Put to one side.
  • Prepare the figs: Half them, then place in a non-stick frying pan (seed side up). Sprinkle with the brown sugar and cook over a medium / high heat until the sugar melts. Turn the figs over and cook for a couple of minutes until the sugar caramelizes. Take them off the heat, drizzle them with the balsamic vinegar and keep them warm.
  • Cook the porridge: Place the oats, almond milk and water into a small pan. Cook over a medium heat, stirring regularly, and bring to the boil. Reduce the heat to low and simmer for a couple of minutes until the porridge is thick and creamy. Add more water if the porridge is too thick.
  • Pour the porridge into a bowl and top with the figs, a drizzle of maple syrup, pomegranate seeds, hazelnuts and physalis.

Make sure you enjoy this porridge leisurely with a delicious cup of coffee (optional!!) and weekend vibes!

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