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
Serves 2
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 milk¼ tsp vanilla extract (optional)pinch flaked sea salt
STEP 1Put 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.STEP 2Once 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.STEP 3Divide the porridge between two bowls, add a heaped tbsp of compote, the yogurt and a scattering of crushed hazelnuts, to serve.
