overnight porridge with berry compote
 

Tom Kerridge

It’s good for us, but porridge can be a little bland. This mixed berry compote brings it to life — a bit like adding jam to rice pudding.

for 2 people

50g jumbo rolled oats
300ml semi-skimmed milk
½ tsp ground cinnamon
½ vanilla pod, split and seeds scraped

for the berry compote
350g mixed berries (strawberries, blueberries and raspberries)
2 tbsp maple syrup

01 Place the oats, milk, 300ml water, cinnamon and vanilla seeds in a bowl. Stir well and chill in the fridge overnight.

02 The following day, transfer the mixture to a non-stick pan and place over a medium heat. Stir in the sweetener (if using) and simmer, stirring occasionally, for 8-10 minutes, or until the oats are cooked and the porridge is creamy. If it gets too thick, add some boiling water.

03 Meanwhile, prepare the berry compote. Halve or quarter the strawberries, depending on size. Put them in a small pan with the other berries, the maple syrup and 1 tbsp water. Bring to a gentle simmer and cook for 5 minutes.

04 Divide the porridge between four bowls and top with the warm berry compote.

Calories: 290 per serving