Strawberry & banana almond smoothie
Kick-start your day with this healthy fruit smoothie, made extra filling with ground almonds and calcium-packed dairy
Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
Serves 2
More effort
Prep:
Cook:
plus soaking
Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch
Skip to ingredients
- 100g rolled oatsoaked overnight in 250ml/9fl oz water (for best texture, use an equal combination of porridge oats and jumbo oats)
- 250g almond milkcoconut milk or full-fat milk
- ¼ tsp vanilla extract(optional)
- pinch flaked sea salt
For the compote
- 1 eating applecore removed and diced
- 140g cranberriesfresh or frozen
- 1 raw beetrootcoarsely 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 yogurtor coconut yogurt
- 2 tbsp hazelnutstoasted and chopped
Nutrition: per serving
- kcal338
- fat5glow
- saturates1g
- carbs57g
- sugars25g
- fibre11g
- protein10g
- salt0.2g
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.
