Porridge with seasonal fruit compote

Breakfast might be the most important meal of the day, but it’s also no doubt the best meal of the day too.


I like to make a little fruity topping for my breakfast in a big batch and spread it out over a week.


What fruit I use just depends on whatever is in season, the plums could easily be swapped for rhubarb, pears, or forest fruits. It seems a shame for the fruit to turn into mush, cut up the plums (or whatever you are using into decent size slices) and don’t over boil - the fruit will then retain its shape.

Serves 1 - the plum compote will last for around 1 week


For the porridge:

  • 45g porridge oats

  • 300ml water/ milk (this is a personal preference use more or less based on how thick or thin you like it)

  • 1 pinch of salt

  • 3 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon vanilla extract

  • 1 handful chopped dates (optional)

  • 1 handful blueberries (optional)


For the pink plum compote:

  • 7 sliced plums (the darker ones with pink flesh)

  • 3 tablespoons fresh ginger (grated)/ chopped or ground ginger

  • 1 tablespoon water

  • Juice and zest of a 1 orange

  • 1 tablespoon maple syrup or honey


Method:

  • Heat up the oats and milk/water in a saucepan on a relatively high heat stirring frequently

  • Add the chopped dates, blueberries and flavourings then turn down the heat stirring until the porridge has reach your desired consistency

  • Put the plums, ginger, water and syrup in a saucepan on a medium heat, cook for 10 minutes until fruit has stewed without letting the mixture come to the boil

  • Top with seeds and nuts of your choice

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