Porridge with blackberry-apple compote and coconut yogurt
Prep time: 10 minsTotal time: 
Porridge with blackberry-apple compote and coconut yogurt
Prep time: 10 minsTotal time: 
Lily Simpson, founder of Detox Kitchen
Lily Simpson, founder of Detox Kitchen
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
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
