Add the oats to a pot with the cinnamon, flaxseed, ground almonds and boiling water and stir continuously over a low-medium heat for a few minutes until the water has absorbed.
Chop the pear (no need to peel) and add to another pot with the blackberries and a splash of hot water. Put onto a medium heat, stirring now and again, and let the pear and berries soften.
When you’re just about ready to serve, add the plant milk to the porridge and stir until it gets to a creamy consistency.
Serve, top with the compote and enjoy! Any leftover compote can be kept in the fridge for a couple of days and used to top more porridge, on toast or with vegan yoghurt and some granola.