Moroccan Spiced Oat Porridge with Figs and Almonds

Name: Moroccan Spiced Oat Porridge with Figs and Almonds
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: ½ cup (70 g) whole raw almonds, coarsely chopped; 1½ cups (135 g) old-fashioned rolled oats; 2 cups (480 ml) whole milk; 1½ cups (360 ml) water; 6 large (about 4 oz) (115 g) soft dried figs (such as Mission or Calimyrna), stems removed, quartered, plus 2 extra figs thinly sliced for topping; 1 tsp (2½ g) ground cinnamon; ½ tsp (1 g) ground ginger; ¼ tsp (½ g) ground cardamom (optional); ¼ tsp (1½ g) fine sea salt; ½ tsp (2½ ml) orange blossom water (optional); 2 tbsp (42 g) honey; 4 tsp (28 g) honey, for drizzling; ¼ tsp (0.6 g) ground cinnamon, for dusting (optional)

From the MyKitchenBank Kitchen

Creamy rolled oats simmered in milk with cinnamon, ginger, and a touch of orange blossom, then topped with honey-soft dried figs and toasted almonds. A warming, fragrant breakfast inspired by Moroccan flavors.

Prep: 10 min
Cook: 18 min
Wait: 3 min
Total: 31 min
Makes: 4 bowls (about 1¼ cups / 300 ml each)

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Steps

Before you start

Use old-fashioned rolled oats, not instant or steel-cut; cooking times here are for rolled oats.
Slice the figs and measure all spices before you turn on the heat, because the porridge needs regular stirring.
Use a medium saucepan (3 quarts) so the milk has room to bubble without boiling over.

1
Toast the almonds
- Set an 8-inch (20 cm) dry skillet over medium heat.
- Add the chopped almonds and toast, stirring often, for 3 to 4 minutes.
- Tip them onto a plate right away so they stop cooking.
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Ready when: Almonds smell nutty and are golden at the edges.
Tip: Almonds go from golden to burnt in seconds, so don't walk away.
2
Toast oats and spices
- In a 3-quart saucepan over medium heat, add the rolled oats, cinnamon, ginger, and cardamom if using.
- Stir for 1 to 2 minutes to warm the spices and oats.
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Ready when: Spices smell fragrant and the oats look slightly dry and toasty.
Tip: Keep stirring so the ground spices don't scorch and turn bitter.
3
Add liquids and figs
- Pour in the milk and water, then add the quartered figs and the salt.
- Stir well, scraping the bottom of the pan.
- Raise the heat to medium-high and bring to a gentle bubble, about 4 minutes.
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Ready when: Small bubbles break across the surface and steam rises.
Tip: Watch closely when the milk heats. It can foam up and boil over quickly.
4
Simmer until creamy
- Reduce the heat to medium-low.
- Simmer for 8 to 10 minutes, stirring every minute or so and scraping the bottom, until the oats are tender and the porridge is thick.
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Ready when: Oats are soft with a slight chew, and a spoon dragged across the bottom leaves a trail that slowly fills in.
Tip: If it gets too thick before the oats soften, stir in 2 to 4 tablespoons (30 to 60 ml) of hot water.
5
Sweeten and flavor
- Remove the pan from the heat.
- Stir in 2 tablespoons honey and the orange blossom water, if using.
- Taste and add a small pinch more salt or another teaspoon of honey if you like.
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Ready when: Porridge tastes lightly sweet, warmly spiced, and floral.
Tip: Orange blossom water is strong. Start with ½ teaspoon, since too much tastes soapy.
6
Rest the porridge
- Cover the pan and let it stand off the heat for 3 minutes so the porridge thickens to a creamy, spoonable texture.
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Ready when: Porridge mounds softly on a spoon.
7
Serve and top
- Divide the porridge among 4 bowls.
- Top each with the sliced figs and toasted almonds.
- Drizzle each bowl with 1 teaspoon honey and dust with a pinch of cinnamon if you like.
- Serve hot.
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Tip: Splash a little warm milk over the top if you like a looser porridge.

Good to know

Tips

Toasting the oats with the spices wakes up the flavor and keeps the ground spices from clumping when the liquid goes in.
If your figs are firm or dry, soak them in hot water for 10 minutes and drain before chopping.
Keep stirring and scraping the bottom during the simmer. Milk-based porridge sticks and scorches easily.
Add the honey off the heat to keep its flavor bright.

Make ahead

"Cook the porridge up to 3 days ahead and refrigerate it without toppings. Toast the almonds up to 3 days ahead and keep them airtight at room temperature."

Storage & reheating

"Refrigerate cooled porridge in an airtight container for up to 4 days. Freeze in portions for up to 2 months. Reheat in a saucepan or microwave with 2 to 4 tablespoons (30 to 60 ml) milk or water per serving, stirring often, until steaming hot. Keep toasted almonds airtight at room temperature for up to 1 week."

Substitutions

whole milk → unsweetened oat milk or almond milk. Makes the porridge dairy-free. The texture will be slightly less rich.
honey → maple syrup or date syrup. Use the same amount. Date syrup gives a deeper, more traditional flavor. Use the same swap for the drizzle.
soft dried figs (such as Mission or Calimyrna) → soft Medjool dates, pitted and chopped. Use the same weight. The porridge will taste a little sweeter, so you may want less honey.
whole raw almonds → pistachios or walnuts. Use the same amount and toast for 2 to 3 minutes.