Christmas Porridge Recipe with Hazelnut, Vanilla, Brandy Prunes and Hazelnut Praline

Many of you have already planned your Christmas dinner, but what about your Christmas breakfast?! This Hazelnut Porridge with Boozy Prunes, Hazelnut Praline & Brandy Butter from Rude Health written by our Veggie Option resident chef and content creator Nena Foster should hit the spot. It's filling wholesome-ish, decadent and a bit boozy. Sure it's not your usual morning porridge, but it is Christmas (aka the only time of the year it is OK to have sherry AND brandy for breakfast). To make it vegan, simply leave off the brandy butter and dollop on a bit of coconut yogurt instead.


Total Time: 40 m I Prep: 10 m I Cook: 30 m I Difficulty: Easy



  • 800ml Rude Health Hazelnut Drink
  • 200g Rude Health Sprouted Porridge Oats
  • 70g raw cane sugar
  • 1 tbsp water
  • ¼ tsp sea salt
  • 60g hazelnuts, skin on and toasted
  • 600 ml water
  • Good pinch of sea salt
  • 120g soft dried prunes
  • 1 tbsp honey or maple syrup
  • 125ml water
  • Juice of 2 and zest of 1 clementine (plus extra for garnishing)
  • 30ml sweet sherry
  • 1 vanilla pod, split lengthways
  • 4 tbsp brandy butter
  • 50g dark chocolate, chopped into shards



  • Start by making your praline, this can be done several days in advance. Line a baking tray with parchment and set aside. You will also need a heavy bottomed sauce pan, spatula and spoon.For the praline, put the sugar and water into the saucepan and heat over a low heat whilst stirring, to melt the sugar. Once the sugar has melted, turn up the heat to a medium high heat and allow the sugar to bubble for 2-3 minutes without stirring. When the sugar is dark and frothy, take it off the heat and quickly stir in the salt and toasted nuts.Pour the mixture onto the parchment and spread it into a thin layer. Set aside and allow to cool completely.
  • Put the Sprouted Oats, water and a pinch of salt into a large saucepan and let sit.Put the prunes, honey/syrup, water, juice and zest into a saucepan and bring to a boil then turn down the heat and simmer until the prunes are soft and sticky. Pour over the sherry, stir and set aside.
  • For the porridge, add the Hazelnut Drink and the vanilla to the pan of soaked oats. Bring the oats to a simmer and cook for 10 minutes, stirring as it bubbles. When the porridge is creamy and the oats are cooked through, turn off the heat.
  • To serve, spoon the porridge into warm bowls, top with a tbsp of brandy butter, prunes, chopped chocolate, a few shards of praline and more clementine zest.

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