Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

• rolled oat↗100g g

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

• almond milk↗250g g

  coconut milk or full-fat milk

• vanilla extract↗¼ tsp tsp

  (optional)

• flaked sea salt↗pinch pinch
• eating apple1

  core removed and diced

• cranberries↗140g g

  fresh or frozen

• raw beetroot↗1

  coarsely grated

• maple syrup↗2 tbsp tbsp
• orange juice↗75ml ml
• ground cinnamon↗1 tsp tsp
• vanilla extract↗¼ tsp tsp
• cardamom pods↗

  (seeds only, pounded using a pestle and mortar)

• Greek yogurt↗2 tbsp tbsp

  or coconut yogurt

• hazelnuts↗2 tbsp tbsp

  toasted and chopped

Step-by-step instructions

1. 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.

2. 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.

3. 3

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