• 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


  • 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.


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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings