Summer fruit and oat breakfast bowl
Fri, 28 September, 2018
I call it ‘fruit compote’ but it most probably is a completely wrong term technically. ‘Compote’ is by definition fruit simmered in sugar syrup, so nothing applies to my product: fruit baked with barely any sugar and no water. Can I still call it ‘compote’ for short please?
This makes use of any seasonal fruit you have at home and it’s looking a little less appetising: maybe you picked up a bargain at the local market or the BOGOF on late season fruit was tempting. Obviously, you can use sparkling fresh fruit at peak season – I’m talking about a little too much, too tired for those who don’t approve of cooking fruit when it can be eaten raw, goodness, vitamins and all.
Good news for those who actually like the taste of lightly cooked fruit – I’m one. Not all the vitamins are destroyed in the relatively short cooking process, and you inject extra vit C at the end by squeezing in lemon.
The fruit might be pretty much enough for brekkie, with a dollop of yoghurt or cottage cheese for extra protein, but a simple granola will add it substance. I put raw oats in my fruit when I run out of the crunchy ones but it’s mega easy to toast a batch every now and then and keep it in a tub. Very little sugar, a lot of crunch and juicy fruit – what better for the start of the day?
summer fruit and oat breakfast bowl
Servings: 8-10 portionsTime: 1 hour plus cooling
INGREDIENTS
- 300-400g (10-12oz) summer fruit: raspberries, blueberries, cherries, apricots cut in quarters etc.
- 1 tsp sugar
- ½ lemon, squeezed
- 1 egg white
- 25g (1 ½ tbsp.) brown sugar
- 1 tbsp. groundnut oil
- 1 tsp ground cinnamon
- 250g (about 3 cups) jumbo rolled oats or a mix of oat, barley and rice flakes
- Greek yoghurt, to serve (optional)
METHOD
1. To make the fruit compote, preheat the oven to 230C/450F/gas 8. Spread the fruit in a shallow oven dish and sprinkle with the teaspoon of sugar. Bake it for 10 minutes, shaking the dish halfway through the time. Remove from the oven, drizzle with the lemon juice and leave to cool. Decant it into a food container and keep in the fridge (it will keep about a week easily).
2. To make the toasted oats, preheat the oven to 150C/300F/gas 3. Line a deep baking tray with parchment. Beat the egg white with a fork until foamy in a large bowl, stir in the sugar, oil and cinnamon. Tip in the oats and mix well so they are thoroughly coated.
3. Spread the oats in the tray and bake for 30 minutes, giving the tray an occasional shake. Let it cool completely before transferring into a cereal box.
4. For breakfast, spoon some fruit compote into your bowl, top with the oats and a dollop of yoghurt if you like.
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