This is a warming, comforting bowl for cold mornings. A couple of spoonfuls of jackfruit flour whisked into the milk makes the porridge thicker and creamier, and adds a mellow, slightly nutty flavour that pairs beautifully with warm spices.

It takes about 10 minutes from start to finish and uses one pan, so it's easy enough for a weekday breakfast.

Prep: 2 min | Cook: 8 min | Total: 10 min | Serves: 2 | Difficulty: Easy

Suitable for vegetarians. Vegan with plant-based milk and date syrup.

Ingredients

• 60 g rolled oats
• 2 tbsp (about 20 g) jackfruit flour
• 450 ml milk, or half milk and half water
• ¼ tsp ground cinnamon
• Pinch of ground cardamom
• Pinch of salt
• 1–2 tbsp honey or date syrup, to taste

To top (choose your favourites)

• Sliced banana or fresh berries
• Chopped dates
• Toasted flaked almonds or chopped pistachios
• A spoonful of yoghurt or tahini

Method

1. Whisk the flour into cold milk. Pour the cold milk into a small saucepan and whisk in the jackfruit flour until completely smooth. Starting cold stops lumps forming.
2. Add the oats and spices. Stir in the oats, cinnamon, cardamom and salt.
3. Bring to a simmer. Place over medium heat and bring to a gentle simmer, stirring frequently.
4. Cook until creamy. Turn the heat to low and cook for 5–6 minutes, stirring often so it doesn't catch on the bottom, until thick and creamy. Add a splash more milk if it gets too thick.
5. Sweeten and serve. Stir in the honey or date syrup, divide between two bowls and add your toppings.

Tips for success

• Always start cold. Adding jackfruit flour to hot milk makes it clump.
• Keep stirring. The flour thickens the porridge quickly and can stick to the pan.
• Adjust the texture. Like it looser? Add more milk at the end. Thicker? Cook for an extra minute.

Variations

• Overnight oats: mix all the ingredients cold (use 300 ml milk), cover and refrigerate overnight. Eat cold or warm through.
• Apple pie: stir in a grated apple while cooking and add a pinch of nutmeg.
• Chocolate: whisk 1 tbsp cocoa powder into the milk with the jackfruit flour.

Serving suggestions

Top with fruit, nuts and a drizzle of date syrup. A sprinkle of cinnamon and a few pistachios makes it feel special.

Storage

Porridge is best fresh, but leftovers keep covered in the fridge for up to 2 days. Reheat in a pan or microwave with a splash of milk, stirring well.

FAQs

Can I make this without oats? Yes. Use 4 tbsp jackfruit flour in 400 ml milk for a smooth, pudding-like porridge, whisking constantly as it thickens.

Can I make it in the microwave? Yes. Whisk the jackfruit flour into the cold milk in a large microwave-safe bowl, add the oats and spices, and cook on high for 4–5 minutes, stirring every minute.

Is it gluten-free? Jackfruit flour contains no gluten. Oats are naturally gluten-free but often contaminated with wheat, so use oats labelled gluten-free if needed.