Christmas oats with clementine & cranberry compote
Vegan breakfast that can be prepared the night before, to save you time in the morning.
6 people
30 minutes
15 minutes
Ingredients
- 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
Method
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.
