Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

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(1 ratings)

Prep: 45 mins Cook: 5 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal338
  • fat5g
  • 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

  • 1 eating apple, core removed and diced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 140g cranberries, fresh or frozen
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 1 raw beetroot, coarsely grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 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

  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.

  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.

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

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Comments, questions and tips

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dlockhart
3rd Jan, 2016
5.05
This is a glorious compote with a beautiful colour that made our porridge on New Year's Day very special. I will be making this again. Yum!
nanaunt's picture
nanaunt
21st Oct, 2016
How long, once made up, does this recipe keep for please?
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Thanks for your query. The porridge should be eaten immediately but if you find you have compote leftover, keep it covered in the fridge for up to four days.
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