Recipe information
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 -
9. 75ml orange juice -
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.
