Christmas oats with clementine & cranberry compote
Vegan breakfast that can be prepared the night before, to save you time in the morning.
Recipe - SuperValu Online
Christmas oats with clementine & cranberry compote
Prep Time15 Minutes
Servings5
Cook Time30 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
2 tbsp Clementine Syrup
60 g Fresh Cranberries
3 - Preserved Clementines
Directions
- 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 using a spatula and break into pieces.
- To make the compote, roughly chop the preserved clementine's 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.
15 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Chia Bia Milled Chia Seed (315 g)
€8.99€28.54/kg
Alpro No Sugars Nutty Almond Drink (1 L)
Only €2.25
€2.25 was €2.79€2.25/l was €2.79/l
was €2.79/l
Chivers Cranberry Sauce (220 g)
€3.00€13.64/kg
Schwartz Spices Cinnamon Sticks (13 g)
€3.05€234.62/kg
Flahavan's Pinhead Oatmeal (1 kg)
€1.89€1.89/kg
Gem Soft Light Brown Sugar (500 g)
Save 20%
€1.80 was €2.25€3.60/kg was €4.50/kg
was €4.50/kg
SuperValu Pumpkin Seeds (200 g)
€1.19€5.95/kg
SuperValu Ground Almonds (200 g)
€2.19€10.95/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
Sunny South Mandarins in Light Syrup (312 g)
€2.15
Chivers Cranberry Sauce (220 g)
€3.00€13.64/kg
Sunny South Mandarins in Light Syrup (312 g)
€2.15
Directions
- 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 using a spatula and break into pieces.
- To make the compote, roughly chop the preserved clementine's 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.