Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

breakfast brunch fibre oatmeal oats pink porridge vitamin c winter

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

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.