Plum Almond Porridge

Preheat the oven to 180°C (fan 160°C). Arrange the plums (6) on a large baking tray, drizzle with maple syrup (2 tbsp), and sprinkle with ground cinnamon (0.25 tsp). Toss to coat, then bake for 25 minutes. Pour over the [orange juice] and bake for a further 5 minutes until the [plums] are soft. Start 30m timer

Meanwhile, combine the porridge oats (100 g), oat bran (50 g), and quinoa (50 g) in a large nonstick saucepan. Pour in the unsweetened almond milk (1 litre) and water (400 ml). Cook over medium heat, stirring frequently, for 20 minutes until creamy and thick. (Reduce cooking time to 4-5 minutes if using extra oats instead of quinoa). Start 20m timer

Divide the porridge among 4 bowls. Top each with [plum halves], spoon over any cooking juices, drizzle with a little [extra maple syrup], then scatter with [orange zest] and almonds (2 tbsp) to serve.