Rosy fruit compote with porridge

Sometimes a bit of colour can really make a boring old dish like porridge pop. I found this great recipe that puts a new twist on an old favourite. And the best news, apart from being ridiculously easy to cook, oats are also high in iron and can lower blood pressure and cholesterol. Nifty!

www.canderel.co.uk

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 low-fat milk
• 450ml water
• 2 tbsp Canderel granules

Before you Begin:

• Serves: 4
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Per serving: 1142 kJ

Step by step:

To make the compote: 

1. Place the teabags in a large pan with 450ml water and the cinnamon stick, bring to simmer.
2. Peel the pear and apple, core and cut into chunks. Add to the pan with 4 tbsp of Canderel and simmer for 10 minutes.
3. 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: 

1. Place the oats, milk and water in a medium pan, bring to the boil and simmer over a low heat for 5 minutes.
2. Add remaining Canderel to the porridge, adding more if you prefer a sweeter taste. Spoon into four bowls and top with the compote.