Come springtime hot porridge can be seem a bit like a winter chore. For variety if nothing else you should try this recipe. It is lighter and has a different texture and taste to porridge. It retains the same nutritional impact possibly gaining something from not cooking. In the photo I have combined the oats with the compote and toasted nuts. It will work with bananas or any fruit. Toasted nuts and seeds, always.
You can use any kind of oat for this recipe apart from the fine oats such as Quaker which are a bit powdery. The consistency of the soaked oats is optimal with medium sized oats. The quantities given for this recipe is for 2 people for one breakfast. It doesn’t really keep that well so be exact with the measurements.
75g oats per person
225ml apple juice
Yoghurt (Greek, soya or natural)
Place the oats into a tupperware container or glass bowl with a lid or just wrap with cling film. Cover with the apple juice. The oats need to completely covered but not swimming in the juice.
Put into the fridge for a minimum of 3 hours. Overnight works better so you can have them for breakfast that day.
When you are ready to eat the oats put them into a colander and drain the apple juice off. Put back into the bowl and stir in a tablespoon of yoghurt until nice and creamy. If you don´t want to use yoghurt, you can use almond or hazelnut milk or a bit of both. I recommend ‘zero’ greek yoghurt
Take two individual glasses and spoon in some of the fruit compote and then spoon in the soaked oats. Sprinkle with toasted nuts and seeds.