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Dairy Council

Breakfast + Brunch

Porridge with crispy oats and seeds, yogurt, fresh fruit and apple compote

By Paula McIntyre
Serves 4
By Paula McIntyre



750ml NI milk

100g porridge oats

2 tablespoons honey

Crispy oats and seeds:

1 small egg white

50ml honey

25ml light oil

1 tablespoon brown sugar

1 teaspoon vanilla extract

100g porridge oats

25g mixed seeds

Apple compote:

2 cooking apples, cored, peeled and chopped

75g soft brown sugar

1 tablespoon honey

To serve:

NI yogurt

Fresh fruit such as raspberries, blackberries and apple slices

Serves 4


For the porridge:

Place the milk in a saucepan and add the oats. Bring to a simmer and stir frequently for 5 minutes. Add the honey and serve.

Crispy oats:

Set oven to 170oC and line a baking tray with parchment paper.

Whisk the egg lightly and mix in the honey, oil, sugar and vanilla. Add the oats and seeds and spread evenly over the parchment.

Cook for about 15 minutes or until golden and crisp – give them a couple of stirs throughout the cooking.


You probably won’t use all of the crispy oats but store them in an airtight container in a dry place.

Apple compote:

Place the apples in a pan with the sugar and honey and cook gently until soft.

To assemble, spoon the porridge into 4 bowls. Add a good spoonful of yogurt on top.

Arrange raspberries, blackberries and apple slices on top.

Spoon over the apple compote.

Scatter over the crispy oats and serve