Christmas oats with clementine & cranberry compote

Christmas oats Christmas oats

Vegan breakfast that can be prepared the night before, to save you time in the morning.

6 people 30 minutes 15 minutes


  • 1 tsp Chia Bia Milled Seeds
  • 350 g Almond Milk
  • 30 g Dried Cranberries
  • 1 pinch Ground Cinnamon
  • 225 g Pinhead Oatmeal
  • 70 g SuperValu Brown Sugar
  • 50 g SuperValu Goodness Pumpkin Seeds
  • 130 g SuperValu Ground Almonds
  • 1 pinch SuperValu Ground Nutmeg

For the compote

  • 2 tbsp Clementine Syrup
  • 60 g Fresh Cranberries
  • 3 - Preserved Clementines


The night before serving, soak the oatmeal in a bowl of water for 12 hours. The next day, drain the oats and put in a saucepan with the chia seeds, almond milk and half the ground almonds. Bring to a simmer and cook gently, stirring occasionally, for 20 to 25 minutes. Remove from the heat and stir in half the brown sugar and a pinch of nutmeg and cinnamon.

Pour the remaining ground almonds and brown sugar into a nonstick frying pan set over a medium-low heat. The sugar will gently melt, forming a simple caramel. Spread the mixture on an oiled plate to cool, then slide o using a spatula and break into pieces.

To make the compote, roughly chop the preserved clementines and warm in a small pan with the cranberries and syrup. Simmer until the cranberries have popped, then allow to cool slightly. Spoon into a sterilised jar and keep in the fridge for up to two weeks.

Serve the porridge in warmed bowls topped with the caramelised almonds, pumpkin seeds, dried cranberries and a spoonful of compote.

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