Thank you for subscribing to
P for Peckish for monthly updates MMSignature

Green Juice by Rosemary Ferguson


Selenium: Missing without a trace


Apricot Popeye Porridge


This is my go to porridge recipe for this time of year. I make a classic, simple porridge then heap sweet, stewed apricots on top, a drizzle of blackstrap molasses and a sprinkle of toasted pumpkin seeds (to add a little crunch). Apart from being incredibly tasty it is also the perfect way to include iron rich ingredients into your breakfast. 

Serves: 2

Cooking time: 12 – 15 minutes 


80g (1 cup) porridge oats (I used gluten free oats)

220ml (1 cup) milk (I use a plant based milk such as almond or rice)

200ml (1 cup) water

Small pinch sea salt

Handful of dried apricots (approx 10)

Juice of 1 orange

1/4 teaspoon ground cinnamon

2 tablespoons raw pumpkin seeds

2 teaspoons blackstrap molasses



  • To stew the apricots place them into a small saucepan with the juice of one orange and the ground cinnamon. Stir and bring to a simmer, then reduce heat and allow cook until the apricots are softened, this should take about 4 minutes.
  • To toast the chopped pumpkin seeds, put them in a small frying pan (on their own, no oil required) on a medium/high heat for about 4 minutes, shaking often so then don’t burn. They are ready once they start to just brown around the edges.
  • To make the porridge, tip the porridge oats into a medium saucepan, put on a medium heat and stir in the milk, water and small pinch of sea salt. Bring to a gentle simmer, stirring often to improve the texture of the porridge Continue this process for about 5-10 minutes (check the cooking time on pack, as some oats cook quicker than others), until the porridge is a rich, creamy and thick consistency, but still pourable.
  • Now spoon the porridge evenly between two bowls, spoon on the prepared apricots, drizzle over the molasses and sprinkle on the toasted pumpkin seeds. Enjoy