Tag Archives: apple juice

Soaked Oats

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.

Ingredients 

75g oats per person
225ml apple juice
Yoghurt (Greek, soya or natural)

Method

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

To serve

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.

Fruit Compote

Fruit compote is another fridge essential. Its straightforward to make and has a long life. I use it all year round and eat it with morning oats, soaked oats or with yoghurt as a dessert.

Ingredients

1kg fruit e.g plums, pears, apricots or peaches
200ml apple juice
1 cinnamon stick
1 star anise

Method

Cut the fruit into quarters and remove the stone or the core. Put into a heavy bottom pan with the aromatics and cover with the apple juice.

Bring to the boil for 5 minutes then turn down low for a further 10 minutes with the lid on.

Let it cool down and keep it in a sealed container in the fridge.