Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

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

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

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