2-3 tbsp grade A maple syrup
¼ tsp ground cardamom
60g Mornflake Fine Oatmeal
300ml unsweetened almond milk
½ tsp vanilla extract
1 tsp almond butter
Remove the plum stones and slice into quarters. Place in a saucepan with the maple syrup and ground cardamom then cook over a medium heat for 10-15 minutes, until the plums are soft and juicy.
In another saucepan add the fine oatmeal, almond milk, vanilla extract and almond butter. Cook the oatmeal over a medium heat for 5-8 minutes until creamy and hot.
Spoon the oatmeal into a bowl and top with a spoonful of the plum compote, a teaspoon of almond butter, and chopped almonds.