Carrot, Oat & Quinoa Porridge with Berry Compote
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the Oats
  • 100g (1 cup) rolled oats
  • 100g (3/4 cup) cooked quinoa*
  • 375 ml (1½ cups) carrot juice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract or powder
  • Pinch of sea salt
For the Compote
  • 185g ( 1¼ cup) mixed berries (I used blackberries, raspberries, and blueberries)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon maple syrup (optional)
  1. Make your compote by placing all of the ingredients together in a pan and cooking over low heat. Let it bubble away, stirring occasionally, until the berries have broken down - about 10 minutes - adding a tablespoon or two of water as necessary. Use the spoon to lightly crush the berries as you stir.
  2. As your compote bubbles, place your porridge ingredients into a different saucepan and bring to a simmer on medium-low heat. Stir until oats have before soft and creamy, adding water as necessary to reach desired consistency. Serve hot with the berry compote and an optional, but very much recommended, dollop of almond butter.
*If you don’t have any cooked quinoa, you can use ¼ cup of raw quinoa and adjust the amount of liquid. Cooking time will also be longer.
Recipe by Sprinkle of Green at