Spiced Porridge with Stewed Clementine Compote

This post was sponsored as an advertorial for Quaker Oats UK - I only ever work with brands that I genuinely like...and I LOVE oats. You can find out more about their #Oatober campaign by following the hashtag on social media! 


As the Winter draws closer, this recipe is the perfect reminder of some favourite festive flavours. As you guys know, I love oats and there's lots of information out there about the nutrients they contain and how they benefit your health. Quaker Oats are a great way to start the morning with the goodness of whole grain oats, which contain oat beta-glucan, shown to lower blood cholesterol.  High cholesterol is a risk factor in the development of coronary heart disease. What a way to start the day!

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For the oats

45g of Quaker oats (Jumbo are my favourite)

1/4 teaspoon of nutmeg

1/2 teaspoon of cinnamon

100ml of almond milk

1 pinch of salt

For the compote

Juice of 1/2 an orange

1 clementine

1 teaspoon of coconut sugar

1 teaspoon of coconut oil

To top

4-6 cashew nuts

a spoonful of your favourite yoghurt (coyo or Soja natural are my fav!)

Place the oats, nutmeg, cinnamon and salt in a saucepan and cover with boiling water. Leave to soak while you begin with the compote.

Peel the clementine and separate the segments, then place in a small frying pan with the coconut oil, coconut sugar and juice from the orange. Bring to simmer and leave for about 15 minutes.

Then add the almond milk to the oats and turn on to a medium heat, stirring well. Add about 2/3 of the liquid from the clementines and cook the oats until you have your desired consistency.

The rest of the liquid in the clementine pan will begin to reduce down to a sticky compote and the clementines should soften.

Then serve the porridge topped with the clementines, drizzling over the sticky compote, a spoonful of yoghurt and some chopped nuts.

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Annie Clarke