Grated Apple Porridge With Rhubarb Compote

A winter comfort bowl

This creamy, silky porridge based is comforting and filling, which is a great contrast to the slightly sour rhubarb compote.

Ideal to make on the hob whilst your coffee is brewing and served piping hot, or as fridge oats for the following day.

Here’s how to make it.

Ingredients for the porridge:

60g porridge oats

300-350ml alternative milk

1 tsp vanilla extract

Handful of raisins

1 apple - grated

Honey/maple syrup

Toasted coconut (optional)

Rhubarb compote ingredients:

1 stick of rhubarb

Handful of frozen strawberries

2 tbsp sugar

How to make:

Compote first and to make this you simply need to add your sliced rhubarb and strawberries to a pan with a dash of water and cook down on a low heat. Once completed soft, add in your sugar and cook for a few extra minutes. Set aside for your porridge or pop in the fridge once cooled.

To make your porridge, add your oats to a pan, along with your vanilla extract, raisins and milk. Cook on a low heat, stirring continuously to avoid sticking and adding more milk if necessary. Once the porridge is pretty much cooked, stir in your grated apple until combined.

Add maple syrup/honey/brown sugar for sweetness and then serve up in a bowl, top with your homemade compote and some toasted coconut. All round yum and perfect for this mizzy weather.

If you want to batch make this, simply times by the number of days you’d like it for