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
- 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.
- 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.
- 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.