SLOW-COOKER OATS with TWO TOPPINGS

Enjoy waking up to a warming bowl of porridge fresh from the slow cooker! We’ve used a water-bath method to cook them overnight. All you’ll need, other than a slow cooker, is a large heatproof jug, bowl or dish. We’ve suggested two of our favourite toppings, but it’s just as good served straight up with a little sugar or sweetener, if you like. Make the compote the day before and chill overnight, then just spoon it over your porridge in the morning.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the ingredients for the oats into the heatproof bowl, jug or dish and stir well. Place the bowl in the slow-cooker bowl and fill the slow-cooker insert with enough water to come halfway up the bowl. Put the lid on the slow cooker and cook overnight on low. It will be ready to eat after 4–5 hours but will happily sit for 7 or even 8 hours until everyone has woken up! Serve with your own topping or one of our delicious topping recipes.

Step 2

FOR THE COMPOTE

Step 3

Put all the ingredients in a small saucepan, place over a medium-high heat and stir until it begins to bubble. Reduce the heat and simmer for 10–15 minutes until the apples soften. Remove from the heat, leave to cool, cover and store in the fridge overnight. In the morning, divide the oats among bowls, top with the compote and serve!

Step 4

FOR THE PEANUT BUTTER AND BANANA

Step 5

Stir the peanut butter powder and sweetener or sugar into the oats until well combined. Spoon into bowls and top with the sliced bananas and chopped pecans, then drizzle with maple syrup.

Step 6

TIP:If you have any leftover compote, stir it through fat-free Greek-style yoghurt for a tasty, sweet snack.

Step 7

SWAP THIS: Try 1 tablespoon of smooth peanut butter instead of peanut butter powder, or swap the blueberries for blackberries.