Name: Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
Cook time: 34 min
Total time: 50 min
Ingredients: 100g rolled oat; 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

Instructions

3 steps

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.

30 min

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.

4 min

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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