1 cup / 90g GF Porridge Oats
1 cup / 250ml Hazelnut Milk, unsweetened
1/2 tsp Vanilla Extract
2 tbsp Cherry Compote See recipe
Prepare the plums and place in a small saucepan with the honey, all spice and a splash of water.
Stir on a medium heat until the plums have broken down a little and are tender, almost falling apart.
This should take 3- 5 mins.
Roughly chop your pistachios, toast the sourdough till slightly charred and spread with the coconut yoghurt. Then add the plum mixture, sprinkle with the pistachios and serve.
You can also drizzle with a little extra honey if you like things a bit sweeter.