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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g rolled porridge oats gluten-free, if needed
  • ½ tsp cinnamon powder
  • 350 ml almond milk
  • 4 Tbsp vanilla yoghurt ALPRO or other plant-based
  • 3 Tbsp almond flakes
  • For the compote:
  • 1 cup defrosted or fresh sour cherries
  • ½ cup cherry juice or the syrup from the tin defrosted jus
  • Muscovado sugar or agave syrup to taste
  • ½ tsp cinnamon powder

Method
 

  1. Put the porridge, cinnamon and almond milk in a saucepan. Bring to a simmer and cook for 10 minutes over low heat.
  2. When it’s creamy, turn off the heat, give it a stir, put a lid on, then rest for 5 minutes.
  3. Meanwhile put the compote ingredients in a small sauce pan. Bring to the boil over medium heat.
  4. Simmer for 5-8 minutes until you get a thick syrup around the sour cherries.
  5. Spoon the porridge into bowls, mix with the vanilla yogurt, then spoon the compote on top. Add some agave syrup if you prefer.
  6. Scatter the almond flakes on top of the compote and serve.