Porridge with fruit compote

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Porridge with fruit compote

Warming and delicious, just what you need on a chilly morning

20 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Start the day glowing inside by tucking into this nutritious and filling breakfast. This tasty porridge is served with a warm dried fruit compote, which adds sweetness and a good range of nutrients.

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

Start the day glowing inside by tucking into this nutritious and filling breakfast. This tasty porridge is served with a warm dried fruit compote, which adds sweetness and a good range of nutrients.

Ingredients

For the fruit compote:

  • 70ml apple juice
  • 30ml water
  • Pinch grated nutmeg
  • ¼ teaspoon cinnamon
  • 2 cloves
  • 50g dried fruit (eg prunes, apricots, pears, apples, raisins), diced if necessary
  • 1 cooking apple, peeled, cored and diced
  • ¼ lemon, zest only, finely grated

For the porridge:

  • 80g quick-cook or rolled porridge oats
  • 225ml skimmed milk
  • 225ml water

CALORIES: 278

FAT: 4g

5 A DAY: 1

SALT: 0.2g

SUGAR: 22.1g

Method

  1. In a pan, warm the apple juice and water with the nutmeg, cinnamon and cloves.
  2. Add the dried fruit, apple and lemon zest and simmer gently for about 20 minutes, or until the fruit is soft. Carefully remove the cloves.
  3. Meanwhile, mix the oats, skimmed milk and water in a separate, heavy-based pan and gently bring to the boil, stirring frequently.
  4. Simmer the porridge for about 5 minutes until the desired consistency is reached. Add more water if necessary.
  5. Serve the porridge topped with fruit compote.

To save time, prepare the fruit compote in advance, store in the fridge and use hot or cold the following day

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