Porridge with beetroot, apple & cranberry compote & toasted hazelnuts

Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch

  • Prep:45 mins
    Cook:5 mins
    plus soaking
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 338
  • fat 5g
  • saturates 1g
  • carbs 57g
  • sugars 25g
  • fibre 11g
  • protein 10g
  • salt 0.2g


  • 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


Overnight soaking

Soaking oats overnight makes them easier to digest and gives the cooked oats a creamier texture. However, if you’re short of time, even 15 minutes’ soaking will make a difference.


  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.

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