Name: Porridge with beetroot, apple & cranberry compote & toasted hazelnuts
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2
Cuisine: British
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

Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

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

For the compote

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)

To serve

2 tbsp Greek yogurt
or coconut yogurt
2 tbsp hazelnuts
toasted and chopped

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.