Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
- Preparation and cooking time
- 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
For the compote
- 2 tbsp Greek yogurt or coconut yogurt
- 2 tbsp hazelnuts , toasted and chopped
- 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.