The arrival of Spring and the produce of the season gives us this baked almond and cardamom porridge recipe with blood orange and rhubarb compote, created exlusively by Sarah Hemsley

Preparation - 25 minutes + overnight/ 2 hour soaking time Cook time - 30 minutes

Serves 2 + extra compote

Pre heat oven to 180oC Fan


For the almond milk

100g blanched flaked or whole raw almonds, soaked in water overnight / 2 hours 750ml water
Pinch of sea salt - ​optional

Optional - omit to leave unsweetened -

1 tbsp maple syrup/ honey
1 tsp vanilla extract or vanilla bean paste.

For the porridge

100g rolled oats
185ml almond milk ( or milk of choice ) 300 ml water
1 tbsp demerara sugar
Zest from one orange
1/2 tsp ground cardamom
Pinch of sea salt

For the topping

Demerara sugar for sprinkling, to taste 40g slithered almonds ( toasted )

For the compote

400g rhubarb
2 blood oranges 1 vanilla pod 150g caster sugar


First make the almond milk. Soak the almonds in a bowl of cold water overnight or in very hot water for 1-2 hours.

Drain the water away and rinse with cold water. Place the rinsed almonds in a high speed blender along with the water and other ingredients if using. Mix on high speed for 1 -2 minutes.
Place a jam bag, cheesecloth or a thin clean cotton tea towel over a sieve over a large bowl and pour the blended almond milk through, discarding the pulp. Place the strained milk in an airtight jar or bottle and store in the fridge. Bear in mind that the milk can separate so shake the container before using. Should stay fresh in the fridge for 3-4 days.

Wash the rhubarb and chop into same sized lengths. Place in a roasting pan. With a sharp knife peel the oranges ( use the zest of one for the porridge before peeling) and cut into segments removing as much pith as possible. Place the orange pieces into the pan on top of the rhubarb. Use a sharp knife to split the vanilla bean in half, scraping the seeds over everything and add the vanilla bean to to the pan. Sprinkle the sugar over the rhubarb and orange.

Place in the oven and bake uncovered for 30 minutes.

In a separate deep roasting pan or oven proof dish, add the porridge oats, orange zest, cardamom, salt and 1 tablespoon of demerara sugar and mix to combine. Pour over the almond milk ( or particular milk of choice ) and the water. Stir. Place in the oven uncovered for 20 - 30 minutes.

10 minutes before the compote and porridge are done, add the slithered almonds for the topping in a small oven proof dish and toast in the oven for 10 minutes or until lightly golden brown in colour.
Dish up with a large spoonful of porridge, add a little extra almond milk if you like, a spoonful of the compote and top with a handful of toasted almonds and a sprinkling of demerara sugar.

The remaining compote can be stored, once cool, in a clean jar with an airtight lid, remove the vanilla pod. Keep in the fridge and use with in a week.


Shop bought almond milk, oat milk or regular cows milk will work just as well. Substitute regular oranges where blood oranges are unavailable.
Instead of the vanilla bean pod substitute with 1 tablespoon of vanilla bean paste or powder.

Both the compote and the almond milk can be made ahead of making the porridge.