Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch
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Prep:45 mins
Cook:5 mins
plus soaking - Serves 2
- More effort
Nutrition per serving
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kcal 338
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fat 5g
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saturates 1g
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carbs 57g
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sugars 25g
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fibre 11g
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protein 10g
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salt 0.2g
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
- 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)
- 2 tbsp Greek yogurt or coconut yogurt
- 2 tbsp hazelnuts, toasted and chopped
Tip
Overnight soakingSoaking 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.
Method
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.
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.
Divide the porridge between two bowls, add a heaped tbsp of compote, the yogurt and a scattering of crushed hazelnuts, to serve.
