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Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking
  • More effort
  • Serves 2

Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal338
low infat5g
saturates1g
carbs57g
sugars25g
fibre11g
protein10g
salt0.2g
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Ingredients

  • 100g rolled oat , soaked overnight in 250ml/9fl oz water (for best texture, use an equal combination of porridge oats and jumbo oats)
  • 250g almond milk , coconut milk or full-fat milk
  • ¼ tsp vanilla extract (optional)
  • pinch flaked sea salt

For the compote

To serve

  • 2 tbsp Greek yogurt or coconut yogurt
  • 2 tbsp hazelnuts , toasted and chopped

Method

  • STEP 1

    Put all the compote ingredients in a saucepan over a medium heat and bring to the boil, then lower to a simmer for 30 mins, adding a little water, 1 tbsp at a time, if needed.

  • STEP 2

    Once the compote is cooked, put the soaked oats, milk, vanilla and a good pinch of flaked sea salt in a saucepan, and warm over a medium heat for 3-4 mins.

  • STEP 3

    Divide the porridge between two bowls, add a heaped tbsp of compote, the yogurt and a scattering of crushed hazelnuts, to serve.

RECIPE TIPS
OVERNIGHT SOAKING

Soaking oats overnight makes them easier to digest and gives the cooked oats a creamier texture. However, if you’re short of time, even 15 minutes’ soaking will make a difference.

Goes well with

Recipe from Good Food magazine, December 2015

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A star rating of 5 out of 5.3 ratings
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