Dream dinners: Oat porridge with chocolate and cherry compote

We think of porridge as breakfast, but oats are rich in potassium, magnesium, calcium and tryptophan. Cherries are one of a few foods to contain natural melatonin

porridge and cherry compote
Joff Lee


PREP 5 minutes
COOK 20 minutes

85g porridge oats
A pinch of salt
200ml almond, soya or cow’s milk
200ml water
2 tbsp 0% fat Greek yogurt
30g dark chocolate (70% cocoa solids), coarsely grated

300g fresh or frozen cherries, stoned
2 tbsp water
1 tbsp clear honey

  1. Make the cherry compote: put the cherries and water in a saucepan and poach gently over a low heat for 8-10 minutes until the cherries are tender but still hold their shape.
  2. Remove the cherries with a slotted spoon and add the honey to the juices in the pan. Turn up the heat and cook until reduced and thick enough to coat the back of a spoon. Pour over the cherries and set aside, or make ahead by leaving to cool, then covering and chilling in the fridge until it is required.
  3. Put the oats, salt, milk and water in a nonstick pan and bring to the boil, stirring. Reduce the heat to a bare simmer and cook gently, stirring, until thickened, smooth and creamy.
  4. Serve the porridge topped with the yoghurt, grated chocolate and cherry compote.

TIP Add some grated orange zest to the cherry compote for a citrussy kick.

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