150g Rolled oats
500 ml Semi-skimmed milk
500 ml Water
FOR THE COMPOTE
150g Dried figs
150g Dried apricots
100g Pitted dried prunes
Finely grated zest and juice of 1 large orange
100 ml Water
3 tbspns Clarks Maple Syrup
100 g Brazil nuts, roughly chopped
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.
Pour into a bowl and discard the cinnamon stick. Leave to cool.
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.
Divide the porridge between 4 warm bowls.
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.