Coconut Oats with Cranberry, Apple, Rhubarb compote


I'm an avid porridge lover, its warming, it's nourishing plus it can be used multiple ways! I'll make a big batch at the beginning of the week, with the left overs I'll keep in the fridge as a delicious bircher muesli, when I'm in a rush in the mornings, ensuring I'm always filling myself with goodness. Can also be eaten as a dessert too! Perfect for kids!


1 cup organic rolled or gluten free oats

2 cups coconut milk

1/2 cup coconut flakes

1/2 cup pepitas 

1/2 cup chopped dried figs

1 teaspoon fresh vanilla

1 teaspoon cinnamon


3 stalks organic rhubarb 

1 pack of fresh or frozen organic cranberries

3 large red organic apples chopped skin on 

1/4 cup lemon juice

2 teaspoon ground cinnamon

1/4 cup filtered water 



To make the compote wash the rhubarb and chop the stems into about 3cm long pieces

Chop the leaves of the rhubarb and use only the red part not the green

Wash and dice the apples into about roughly 2 cm cubes

Heat a large saucepan over a high heat

Add in the cranberries, rhubarb, apples and lemon juice

Continue to stir over a high heat until the fruit begins to break down then slowly add the water 

Add in the cinnamon, reduce to a medium heat and stir every few minutes for the next 20 minutes

To make the oats combine all ingredient into another saucepan and allow to simmer on a medium heat, continually stirring for about 8-10 minutes until the oats have soften and you have smooth creamy oats

Using a large for or potato masher, remove the compote from the heat and begin to mash the fruit together until combined.

Assemble your breakfast by layering the coconut oats, with a layer on of the compote then topping with a sprinkle of muesli, nuts, seeds and some toasted coconut!