< BACK TO BREAKFAST IDEAS
Rosy Fruit Compote with Porridge
Porridge is always a warming choice to have for breakfast on a cold winter’s morning. Oats are high in protein, iron and soluble fibre, they help to lower blood pressure and ease and soothe tired nerves.
Ingredients
Compote:
3 fruit-style teabags, e.g. Cranberry and Orange
½ cinnamon stick
1 large ripe pear
1 apple
4 tbsp Canderel granules
Porridge:
200g jumbo oats
400ml semi-skimmed milk
400ml water
2 tbsp Canderel granules
extra Canderel
Cook with
Canderel Red
Serves
4
Time
preparation: 10 minutes
cooking: 20 minutes
Per serving
273 kcals
Difficulty level
Step by step
To make the compote: place the teabags in a large pan with 450ml water and the cinnamon stick, bring to simmer.
Peel the pear and apple, core and cut into chunks. Add to the pan with 4 tbsp of Canderel and simmer for 10 minutes.
Remove from the heat, and before serving remove the teabags and cinnamon stick. The fruit compote can be made in advance and served warm or cold.
To make the porridge: place the oats, milk and water in a medium pan, bring to the boil and simmer over a low heat for 5 minutes.
Add remaining Canderel to the porridge, adding more if you prefer a sweeter taste. Spoon into four bowls and top with the compote.
Comments
There are currently no comments for this recipe, be the first to post a comment!