Porridge trifle

Jazz up your breakfast porridge with a grape compote and crunchy nuts and seeds.

Porridge trifle. Credit: Everyday Gourmet with Justine Schofield

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cup traditional rolled oats
• ¼ cup raisins
• 2 cups skim milk
• Pinch of cinnamon
• Pinch of salt
• 2 tbsp brown sugar (optional)

Nut and seed crunch

• 1 cup walnuts, pistachios and mixed seeds, toasted at 180°C until golden (and roughly chopped if desired)

Compote

• 2 cups seedless red or black grapes, halved
• ¼ cup brown sugar
• ¼ cup orange juice

Instructions

1. To make the compote, bring the grapes, sugar and juice to the boil. Turn the heat down and simmer gently for 10 minutes or until the grapes start to collapse.
2. Add the oats, raisins, milk, cinnamon and salt to another saucepan and bring to the boil. Turn the heat down and simmer gently for 5 minutes until the oats become creamy.
3. Place a dollop of the hot porridge into decorative jars or glasses, then sprinkle in the nut and seed mix, followed by the hot compote. Repeat the process. Dust with a little extra cinnamon if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.