Porridge trifle

Ingredients

• 1 cup traditional rolled oats
• ¼ cup raisins
• 2 cups skim milk
• Pinch of cinnamon
• Pinch of salt
• 2 tbsp brown sugar (optional)

Nut and seed crunch

• 1 cup walnuts, pistachios and mixed seeds, toasted at 180°C until golden (and roughly chopped if desired)

Compote

• 2 cups seedless red or black grapes, halved
• ¼ cup brown sugar
• ¼ cup orange juice

Instructions

1. To make the compote, bring the grapes, sugar and juice to the boil. Turn the heat down and simmer gently for 10 minutes or until the grapes start to collapse.
2. Add the oats, raisins, milk, cinnamon and salt to another saucepan and bring to the boil. Turn the heat down and simmer gently for 5 minutes until the oats become creamy.
3. Place a dollop of the hot porridge into decorative jars or glasses, then sprinkle in the nut and seed mix, followed by the hot compote. Repeat the process. Dust with a little extra cinnamon if desired.