Mince pie porridge

This instant mincemeat requires no cooking, is raw, vegan and made completely of fruit!

Despite its simplicity it’s full of festive flavour and keeps well in the fridge so make a big batch and use it each morning to top your porridge to get into the Christmas spirit.

It’s also perfect for a healthier filling in homemade mince pies.


Mince pie porridge




For the raw mincemeat (makes more than you will need for 1 person):

240g pitted dates
130ml orange juice
2 tsp. mixed spice
Zest of one orange
125g raisins
2 eating apples, chopped into small pieces
70g dried cranberries

For the porridge:

Approx. 300ml milk of choice, plus more to serve
50-60g rolled oats
Pinch of salt
½-1 tsp. cinnamon
Maple syrup, date syrup, honey or coconut syrup to sweeten
Yoghurt/ coconut yoghurt/ skyr/ crème fraiche, to serve
A handful of nuts, toasted


Blend the dates, orange juice, spice and orange zest in a food processor to form a paste.

Roughly chop the raisins, apple and cranberries. Add these to the food processor and pulse so that everything is combined. Store the mincemeat in the fridge until ready to use.

Bring the milk in a saucepan to a boil. Add the oats and bring the heat down to a simmer, stirring continuously until all of the milk has been absorbed. Add more milk if you prefer a thinner consistency. When the porridge has cooked, add a pinch of salt and the cinnamon, stir to combine. Sweeten to taste.

Top the hot porridge immediately with the mincemeat, a dollop of something creamy (see above for ideas), cold milk, toasted nuts and a good drizzle of syrup.

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