I’ve had a packet of rolled oats in the cupboard for a while and my young son has learnt how to make his own porridge…bless him. Porridge was used to stick bricks together in my younger years, or that’s how I remember its gloopy, glutinous consistency. As a result I don’t make porridge that often, scarred by the feeling of it gripping my innards throughout a complete school day in the depths of a Northern English winter. Thus, my son has had to learn to make it himself, and it ain’t half bad. But I do love oats, especially in those sticky sweet flapjacks that were aplenty during Bonfire nights. One Saturday morning I felt compelled to offer my son, and daughter who had got in on the act, an oat alternative to porridge. And this dish was born. Summer is around us in Australia at the moment and so rhubarb is at its most tart and flavoursome, but any fruit compote will suffice. I’ve decided to video this one, and if this format works well there will be more of this. Please enjoy (and for convenience the recipe is below, although it is available in a funky format during the video).
Toasted Oats, Rhubarb Compote and Natural YoghurtPrint
- ■ 25g butter |
- ■ 200g rolled oats |
- ■ 1 heaped tbsp. good runny honey |
- ■ 1 handful desiccated coconut |
- For the Compote:
- ■ 6 sticks rhubarb |
- ■ 1 naval orange - juice of |
- ■ 1 cinnamon stick |
- ■ 4 tbsp. white Sugar |
- ■ a splash | water
- Natural yoghurt to serve.
See the video 🙂