Porridge with almonds and sour cherries
This easy, vegan porridge with almonds and sour cherries is really yummy and comporting during the winter months. You can get frozen or tinned sour cherries in most supermarkets (do use the syrup from the tin for the compote) or fresh ones in the summer.
Ingredients
Method
- Put the porridge, cinnamon and almond milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat.
- When it’s creamy, turn off the heat, give it a stir, put a lid on, then rest for 5 minutes.
- Meanwhile put the compote ingredients in a small sauce pan. Bring to the boil over medium heat.
- Simmer for 5-8 minutes until you get a thick syrup around the sour cherries.
- Spoon the porridge into bowls, mix with the vanilla yogurt, then spoon the compote on top. Add some agave syrup if you prefer.
- Scatter the almond flakes on top of the compote and serve.