Maple and Dried Fruit Porridge



150g Rolled oats

500 ml Semi-skimmed milk

500 ml Water


150g Dried figs

150g Dried apricots

100g Pitted dried prunes

Cinnamon stick

Finely grated zest and juice of 1 large orange

100 ml Water

3 tbspns Clarks Maple Syrup

100 g Brazil nuts, roughly chopped


    1. Place the all the ingredients except the Brazil nuts in small saucepan. Give the mixture a stir and slowly bring to the boil. Reduce the heat, cover and simmer for about 8 minutes until the fruit is soft and plump and the juice is syrupy. Add a little water if the mixture begins to dry.

    2. Pour into a bowl and discard the cinnamon stick. Leave to cool.

    3. Meanwhile combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat until the mixture begins to boil. Turn the heat down and stir continuously for 4 -5 minutes until the thick and smooth.

    4. Divide the porridge between 4 warm bowls.

    5. Top the porridge with the fruit compote and add a scattering of Brazil nuts and a generous glug of Clarks Maple Syrup.


To save time, make double the quantity of compote. When cool, place in a sealed container in the fridge until needed. Re- heat the compote in a small saucepan as required.