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Oat and quinoa porridge with raspberry compote

Rob Hobson
Article written by Rob Hobson

Date published 07 January 2020

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This dish is a perfect choice for breakfast and great after a workout. Oats are considered to be an anti-inflammatory food and berries are rich in antioxidants. Both can reduce inflammation in the body, which may help to preserve joint health.


Serves 2

  • 50g quinoa
  • 100g jumbo oats (gluten free)
  • 100ml water
  • 250ml fortified soya milk

For the compote

  • 100g frozen raspberries
  • 1 pear
  • 1 teaspoon honey
  • 1 pinch ground cinnamon
  1. Place the uncooked quinoa in a saucepan and cover with the water and soya milk. Bring to the boil on a medium heat, then turn the heat to low and simmer for 15 minutes.
  2. While the quinoa is cooking, make the compote. Peel the pear and remove the core. Then finely dice and place in a small saucepan with the raspberries, honey, cinnamon and a splash of water.
  3. Bring to the boil on a medium heat, then turn the heat to low and simmer for 10 minutes. Once cooked, remove from the heat and allow to cool slightly.
  4. Once the quinoa is soft, add the jumbo oats to the pan and stir for 3 minutes until completely warmed through. Add more oat milk if you prefer a wetter porridge.
  5. Serve the porridge immediately into bowls and top with the compote.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.