440 porridge p.118

Bariatric Bible: Breakfast Inspo

Creamiest Vanilla Porridge

with Berry Compôte

There’s porridge and posh porridge and this recipe falls into the latter category. It’s made with

Quark rather than just milk and is served with a super berry compôte, the marriage of the two

producing a sublime breakfast bowl.


125 g / 4 oz fresh or frozen mixed berries (such as

blueberries, strawberries and raspberries)

4 tsp honey or other sweetener of your choice

75 g / 3 oz / 1 cup dry porridge oats/rolled oats

375 ml / 13 fl oz / 11/2 cups water

1/2 x 250 g / 8 oz pot vanilla Quark or 125 g / 4 oz

plain Quark flavoured with vanilla extract to taste



  1. To make the compôte, place the berries and

the honey or other sweetener in a small pan

and gently bring to the boil. If you’re using a

granulated sweetener then add 1-2 tbsp

water. Reduce the heat and simmer gently

until the berries have softened. Remove from

the heat and allow to cool.

  1. To make the porridge, place the oats and

water in a non-stick pan and bring to the

boil. Reduce the heat and simmer over a

gentle heat for 4-5 minutes, stirring occasionally

until the mixture has thickened.

  1. Add the Quark and stir until the mixture is

smooth and creamy. Remove from the heat

and spoon into bowls. Serve at once topped

with the prepared compôte.

VARIATION: Bircher-Style Porridge and

Berry Pot: Prepare the compôte as above.

Mix the oats with the water and Quark and

divide between two screw-topped jars. Top

each with half of the berry mixture. Screw

on the lids then chill overnight. Mix the

berries into the oat mixture to eat.








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