This is a seriously lazy recipe (you might be noticing a seasonal trend!) made with some simple store cupboard ingredients and no added sugar. The compote is perfect on top of a creamy bowl of oats for those days when you just need a comforting winter brekkie, but it would also be great as a topping for ice cream or yogurt (or a dairy-free substitute). It keeps well in a sealed tupperware in the fridge for up to five days.
Serves 4
INGREDIENTS
Compote
- 1 tin/400g peaches in juice
- ½ cup/95g dried apricots, roughly chopped
- small handful of sultanas
- small handful of cranberries
- 1 cinnamon stick
- 1 vanilla pod, cut open and seeds scraped out (optional)
Porridge
- 2 cups/190g oats
- 2 cups/500ml milk of choice
- 2 cups/500ml water
- pinch of salt
- 4 Tbsp chia seeds and/or flaxseeds (optional)
METHOD
- The night before, stir together all the compote ingredients, including the juice from the peach tin and the empty vanilla pod (if using) and cover before refrigerating. If you like, you can also mix together your porridge ingredients so they cook quicker in the morning.
- In the morning, empty your compote into a small covered saucepan and simmer on a low heat until the juice thickens into a syrup, about 15 minutes. Take off the heat and carefully remove the cinnamon stick and vanilla pod.
- Meanwhile, warm through or cook your porridge from scratch, adding more milk or water to reach your desired consistency.
- Place into bowls and top with the warm compote to serve. I also like sprinkling flaked toasted almonds on top.
