Berry Porridge with Yoghurt & Walnuts
When the weather’s warm but I still want my beloved oatmeal, I turn it into a yummy breakfast sundae! It’s the same easy recipe I enjoy warm but layered with creamy Greek Yoghurt and enjoyed cold instead.
This is my batch cook recipe for a weeks worth of breakfasts in one fell swoop! It’s not lazy, it’s efficiency, right?
Makes 6 Serves
Cook Time - 30 mins
Equipment - Cooktop
Ingredients
1.5 cups Steel Cut Oats
1 tbsp Salt
1.5 litres Water
6 cups Mixed berries, I use frozen to cut costs!
4.5 cups Greek Yoghurt, I usually go for Paris Creek or Tamar Valley for the thickest texture
1 cup Toasted Walnuts
½ cup Toasted Coconut Flakes
Optional: Chia layer (1 tsp chia seeds hydrated in 3 tbsp hot water)
Method
Cook Oatmeal in salted water, stirring continuously
Mix in Berries and allow to thaw
Divide into 6 servings
Once cool, layer in glass with Greek Yoghurt (3/4 cup each)
Top with toasted Walnuts and Coconut flakes
Enjoy!
Tips
Tips - you can batch cook oats, keeping enough for a few days in the fridge and rest in the freezer
Variations - swap for any fruit you like or switch up the nuts/seeds for your faves
Serving suggestions - use a tall glass so you can admire the delicious layers
Store refrigerate in airtight container for up to 4 days or freeze before adding yoghurt
