Porridge with Blackberry and Apple Compote
By OcadoLifeGreek yogurt and maple pecans add a decadent touch.Time and servings
Total time
Servings
Cooking time
Ingredients
10 total- 160 g of jumbo porridge oats
- 4 tablespoons of ground flaxseed
- 1.1 l of whole milk
- 150 g of blackberries
- 1 large bramley apple, peeled, cored & diced
- 2 tablespoons of demerara sugar
- 1 cinnamon stick
- 80 g of pecans
- 40 ml of maple syrup
- 140 g of greek yoghurt
Method
4 stepsStep 1
Preheat oven to 180°C/160°C fan/gas 4 and line a small roasting tin with baking paper. Add the pecans and maple syrup and toss to coat the nuts. Place in the oven for 10 mins before removing to cool slightly.
Step 2
Put all the porridge ingredients into a saucepan and place on a medium low heat for 8-10 mins, stirring until it has thickened.
Step 3
Place the compote ingredients in another saucepan over a medium high heat for 10 mins, stirring occasionally until a syrup has started to form.
Step 4
To serve, divide the porridge between 4 bowls, top with a spoonful of the greek yogurt, a quarter of the compote and some of the maple pecans.