Vegan porridge with blackberry compote

Although porridge is probably the healthiest breakfast, it can be quite boring to eat it everyday, the same way. I normally jazz it up with different sort of nuts and seasonal stewed or dried fruits. This time I picked some wild blackberries growing in my neighbourhood and made this vegan porridge with blackberry compote.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

60 g rolled porridge oats
1 tsp cinnamon
350 ml oat milk
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
For the Compote:
1 cup ripe blackberries
2 Tbsp coconut sugar or date syrup
1 tsp vanilla extract
1 tsp lemon juice
Pinch of cinnamon

Method

First make the compote - put the washed blackberries in a small pan together with the date syrup/coconut sugar, vanilla and lemon juice. Gently heat it up and cook for about 10-15 minutes until you get a thick, sticky sauce.
Meanwhile, put the porridge in a saucepan and add the cinnamon. Mix together, then add the oat milk. Turn the heat on, and simmer over low heat for 10 minutes. It should be creamy, so add a little more milk, if needed. Turn off the heat, give it a stir, then put a lid on and rest for 5 minutes.
When the compote is ready, turn off the heat and rest.
Spoon the porridge into bowls, top with compote and scatter the seeds on top.
Serve warm.