Start the Porridge: In a medium saucepan, combine the rolled oats, milk, water, ground cinnamon, and the pinch of sea salt. Give it a quick stir to combine everything.

Cook Gently: Place the saucepan over a medium-low heat. Bring it to a gentle simmer, then reduce the heat to low. Cook for 8-10 minutes, stirring frequently to prevent it from sticking to the bottom of the pan. The key is a gentle heat for a creamy, not gluey, texture. What works best for me is using a silicone spatula to scrape the bottom and sides as I stir.

Prepare the Berries: While the porridge is cooking, place the frozen berries, maple syrup, and 1 tablespoon of water into a separate small saucepan. Heat over a medium heat for 4-5 minutes, stirring occasionally. The berries will thaw and release their juices, creating a warm, vibrant compote. Once they have softened and the sauce has thickened slightly, remove from the heat.

Toast the Almonds: If your almonds aren't already toasted, you can do this while everything else cooks. Place the flaked almonds in a dry, small frying pan over a medium heat. Toast for 1-2 minutes, watching them carefully and tossing frequently, until they are fragrant and lightly golden. Remove them from the pan immediately to prevent burning.

Finish the Porridge: Once the porridge has thickened to your desired consistency and the oats are soft, remove it from the heat. Stir in the vanilla extract.

Assemble Your Bowl: Pour the warm porridge into your favourite breakfast bowl. Create a little well in the centre and spoon the warm berry compote over the top.

Garnish and Serve: Finish your Berry Oatmeal Breakfast Bowl by sprinkling over the toasted flaked almonds and chia seeds. Add a few fresh mint leaves for a touch of freshness and colour, if you like. Add an extra drizzle of maple syrup and serve immediately.