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Porridge with blackberry-apple compote and coconut yogurt
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Porridge with blackberry-apple compote and coconut yogurt
The best way to start the day? Try our wholesome porridge with blackberry-apple compote and coconut yogurt
Serves: 2
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
233Kcal
Fat
4gr
Saturates
1gr
Carbs
41gr
Sugars
20gr
Fibre
5gr
Protein
5gr
Salt
0.4gr
Lily Simpson, founder of Detox Kitchen
Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes
Lily Simpson, founder of Detox Kitchen
Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes
Ingredients
- 100g blackberries
- 2 red-skinned apples (such as Pink Lady), peeled, cored and diced
- 60g porridge oats
- 100ml oat milk
- a pinch of ground cinnamon
- 1 tbsp honey
- 2 tbsp dairy-free coconut yogurt
Step by step
Get ahead
Leftover compote will keep, covered, in the fridge for up to 3 days.
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Place the blackberries and diced apple in a small saucepan with about 4 tablespoons water and cook on a low heat for 10-15 minutes until the apples have softened. Turn off the heat and set aside.
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To make the porridge, tip the oats into a clean pan with the oat milk, 300ml water and cinnamon and simmer on a low heat, stirring often until the oats are cooked and it is of dropping consistency – about 5-7 minutes.
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To serve, spoon the porridge into bowls, top with a spoon of the compote, drizzle with honey and add a spoon of coconut yogurt.
TipMake it gluten-free: use gluten-free oats and gluten-free oat milk (or a nut milk)
Make it vegan: use maple syrup or agave in place of the honey