1. Cut the figs in half and brush the cut side with honey, put under the grill till the honey caramelises. This should take about 6-7 minutes. You can also place the figs in a pan cut side down and cook them till the honey has caramelised.
2. In the meanwhile, put the oats, almond milk (or any milk of your choice), cinnamon and a pinch of salt in a sauce pan and bring to a boil. Keep stirring occasionally to prevent the porridge from sticking to the bottom. This should take 4-5 minutes.
3. Take the porridge off the stove and remove the figs from under the grill.
4. Grate the granny smith apple with the skin on and mix into the porridge. Pour into a bowl and place figs on top, keep to a side.
5. Put the walnut halves in a dry cold pan and drizzle on two tablespoons of honey. Cook on a low heat stirring constantly. Using honey is a fantastic and easy way of making caramel without having to worry about the extra calories. Keep stirring till the honey turns a deep golden brown colour. Instantly add in the juice of one orange and reduce on a high heat for a couple of minutes till the caramel thickens to a silky consistency.
6. Put the walnuts on the porridge, next to the figs and drizzle the sauce of top.
This is a delectable transition recipe from the summer to autumn. The orange juice adds refreshing notes to the pleasurable burnt sweetness of the honey caramel. The almond milk and cinnamon provide a subtle earthiness to the porridge.
A moreish filling breakfast.