Mixed Grain Porridge with Dried Fruit Compote & Yoghurt

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
2⁄3 cup dried apples
1⁄3 cup dried apricots
¼ cup pitted prunes
4 cups water
1 cinnamon stick
¾ cup rolled oats
¾ cup rolled barley
200g low-fat vanilla yoghurt, to serve


  1. Combine the apples, apricots, prunes, 1 cup of water, and the cinnamon stick in a medium-sized saucepan. Bring to a boil, then reduce the heat, partially cover and simmer for 10–15 minutes, or until the fruit is soft. Discard the cinnamon stick and cool slightly.
  2. Meanwhile, place the oats and barley in another medium-sized saucepan and add 3 cups of water. Bring to a boil, then reduce the heat and simmer for 3–5 minutes, stirring frequently, until creamy.
  3. Spoon the porridge into serving bowls, top with the fruit compote and drizzle with some of the fruit cooking liquid. Add a dollop of yoghurt and serve immediately.

Note: The compote can be made up to three days in advance. Refrigerate until required, then reheat, or serve cold.

(Source: The Low GI Diet for Polycystic Ovarian Syndrome – Brand Miller, Marsh & Farid; Hachette Australia 2011)

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