Name: Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
Prep time: 45 min
Cook time: 45 min
Yield: 2
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 -

Ingredients for - Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

1. 100g rolled oat , soaked overnight in 250ml/9fl oz water (for best texture, use an equal combination of porridge oats and jumbo oats)

2. 250g almond milk , coconut milk or full-fat milk

3. ¼ tsp vanilla extract (optional)

4. pinch flaked sea salt

5. 1 eating apple , core removed and diced

6. 140g cranberries , fresh or frozen

7. 1 raw beetroot , coarsely grated

8. 2 tbsp maple syrup

9. 75ml orange juice

10. 1 tsp ground cinnamon

11. ¼ tsp vanilla extract

12. cardamom pods (seeds only, pounded using a pestle and mortar)

13. 2 tbsp Greek yogurt or coconut yogurt

14. 2 tbsp hazelnuts , toasted and chopped

How to cook deliciously - Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

1 . Stage

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 . Stage

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 . Stage

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