Chilled Plum-Oatmeal Pudding
Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make your own -- for the recipe, go to marthastewart.com/almond-milk.
- Total Time:
- Servings: 1
Photography: Linda Pugliese
- 1/2 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk
- Pinch of coarse salt
- 2 teaspoons pure maple syrup
- 1 plum, pitted and chopped
- Pinch of ground cinnamon
Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.