serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 cup traditional rolled oats
- ¼ cup raisins
- 2 cups skim milk
- Pinch of cinnamon
- Pinch of salt
- 2 tbsp brown sugar (optional)
Nut and seed crunch
- 1 cup walnuts, pistachios and mixed seeds, toasted at 180°C until golden (and roughly chopped if desired)
Compote
- 2 cups seedless red or black grapes, halved
- ¼ cup brown sugar
- ¼ cup orange juice
Instructions
- To make the compote, bring the grapes, sugar and juice to the boil. Turn the heat down and simmer gently for 10 minutes or until the grapes start to collapse.
- Add the oats, raisins, milk, cinnamon and salt to another saucepan and bring to the boil. Turn the heat down and simmer gently for 5 minutes until the oats become creamy.
- Place a dollop of the hot porridge into decorative jars or glasses, then sprinkle in the nut and seed mix, followed by the hot compote. Repeat the process. Dust with a little extra cinnamon if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
