Dream dinners: Oat porridge with chocolate and cherry compote
We think of porridge as breakfast, but oats are rich in potassium, magnesium, calcium and tryptophan. Cherries are one of a few foods to contain natural melatonin
SERVES 2
PREP 5 minutes
COOK 20 minutes
85g porridge oats
a pinch of salt
200ml almond, soya or cow’s milk
200ml water
2 tbsp 0% fat Greek yogurt
30g dark chocolate (70% cocoa solids), coarsely grated
CHERRY COMPOTE
300g fresh or frozen cherries, stoned
2 tbsp water
1 tbsp clear honey
- Make the cherry compote: put the cherries and water in a saucepan and poach gently over a low heat for 8-10 minutes until the cherries are tender but still hold their shape.
- Remove the cherries with a slotted spoon and add the honey to the juices in the pan. Turn up the heat and cook until reduced and thick enough to coat the back of a spoon. Pour over the cherries and set aside, or make ahead by leaving to cool, then covering and chilling in the fridge until it is required.
- Put the oats, salt, milk and water in a nonstick pan and bring to the boil, stirring. Reduce the heat to a bare simmer and cook gently, stirring, until thickened, smooth and creamy.
- Serve the porridge topped with the yoghurt, grated chocolate and cherry compote.
TIP Add some grated orange zest to the cherry compote for a citrussy kick.