10 min


  • 4 Red Plums de-stoned and quartered
  • 85g Chelsea Caster Sugar
  • 1/2 Cinnamon Stick
  • Juice of 1 Orange
  • 300ml Water
  • Two Serves Vogel’s Café-Style Super Oats Chia & Coconut ( 2 tsp Brown Sugar optional)
  • Sliced Almond
  • Shaved Coconut
  • Meadow Fresh Fresh Cream


To prepare porridge:

  1. 90g or 1 cup of Vogel’s Café-Style Super Oats Chia & Coconut.
  2. 150ml or 2/3 cup of Meadow Fresh milk or water for a lighter option.
  3. Microwave on high for 90 seconds or cook on stove top (medium heat) for 4 minutes, stirring occasionally.
  4. Adjust milk or water to suit.
  5. Allow to cool before serving.

To stew plums:

  1. Place the Chelsea caster sugar, water, cinnamon and orange juice into a saucepan and bring to a simmer over a medium heat until sugar has dissolved. Add plums and poach in the syrup for 15-18 minutes until soft and breaking apart. Discard the cinnamon stick and any excess liquid.
  2. Place the plums on top of two cooked serves of Vogel’s Café-Style Super Oats Chia & Coconut (addition of 2tsp brown sugar is optional).
  3. Sprinkle with sliced almonds and shaved coconut.
  4. Add a dash of Meadow Fresh cream on top.


Share & Print