As the days get colder, there’s nothing quite like a comforting bowl of creamy porridge to start your day. With mixed seeds and almonds, it’s supercharged with fibre and protein. We love it topped with this simple berry, apple and pear compote, but it’s also delicious with fresh, seasonal fruit and a drizzle of maple syrup.
Serves: 4
Ingredients
For the compote:2 pears, peeled & diced
2 apples, peeled & diced
2 tablespoons coconut sugar
1 bay leaf, (optional)
200g / 1 ½ cups / 7 oz frozen berries
1 tablespoon chia seeds (optional)
For the porridge:
200g / 2 cups / 7 oz jumbo porridge oats
600ml / 6 cups plant-based milk/water, (we like to use a mixture)
2 handfuls mixed seeds, (about 100g; we used pumpkin and sunflower)
2 handfuls of almonds, (about 100g) roughly chopped
Pinch of flaky sea salt
Method
To make the compote, place the pears, apples, coconut sugar and bay leaf (if using) in a saucepan set over medium heat; simmer (with the lid on) for 15 minutes until softened, adding the berries for the final 5 minutes.
Remove the pan from the heat and stir in chia seeds (if using); set aside to cool.
To make the porridge, add the oats, liquid, seeds and a pinch of salt to a saucepan set over medium heat, simmer for 10–15 minutes, stirring frequently, until the oats have softened.
To serve, divide the porridge between bowls followed by a spoonful of compote and handful of almonds, adding a splash of cold milk if you like.
Cooking tip: To reheat leftover porridge, cook gently in the microwave or in a saucepan set over a low heat (you may need to add a little more liquid).
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