Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- More effort
- Serves 2
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
- 1 eating apple, core removed and diced
- 140g cranberries, fresh or frozen
- 1 raw beetroot, coarsely grated
- 2 tbsp maple syrup
- 75ml orange juice
- 1 tsp ground cinnamon
- ¼ tsp vanilla extract
- cardamom pods (seeds only, pounded using a pestle and mortar)
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.
