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For the compote

For the porridge

Toppings

  1. In a small saucepan, combine the frozen berries, lemon juice and honey. Cook over a low heat until the berries begin to break down. Gently mash with the back of a spoon and simmer for 2–3 minutes until thick and jammy. Set aside.
  2. In a separate saucepan, add the oats, milk, cinnamon, vanilla, and sea salt. Cook over a low heat for about 5 minutes, stirring occasionally, until thick and creamy. Remove from the heat and stir in the Linwoods Flaxseed with CoQ10.
  3. Spoon the warm porridge into a bowl. Swirl through the berry compote, then top with peanut butter, chopped pistachios, and an extra drizzle of honey or maple syrup.
Porridge & oatsBreakfast & BrunchVegan

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