The magic of Christmas morning is not just about the presents under the tree; it’s also about the joy of sharing good food with your loved ones. This year, add a touch of warmth and festive flair to your morning celebration with Wildeklawer’s special Oatmeal with Beet Compote recipe from Cora de Kock’s recipe book, Reënboogkos. This comforting and nutritious dish is the perfect way to start the day on a high note.
Ingredients:
Beet Compote:
– 1 apple, peeled, core removed, and diced
– 140g blueberries, fresh or frozen
– 1 raw Wildeklawer beet, coarsely grated
– 2 tablespoons maple syrup
– 75ml lemon juice
– 1 teaspoon cinnamon
– 1⁄4 teaspoon vanilla
– Cardamom (seeds only, crushed with a mortar and pestle)
Oatmeal:
– 100g oats, soaked overnight in 250ml water (for the best texture, use equal amounts of regular and jumbo oats)
– 250ml whole milk, almond milk, or coconut milk
– 1⁄4 teaspoon vanilla (optional)
– Pinch of sea salt flakes
To Serve:
– 2 tablespoons Greek yogurt
– 2 tablespoons hazelnuts, roasted and chopped
Instructions:
Beet Compote:
1. In a saucepan, bring all the ingredients for the compote to a boil.
2. Reduce the heat to medium and simmer for 30 minutes.
3. If needed, add one tablespoon of water at a time during cooking.
Oatmeal:
1. In a separate pot, combine the soaked oats, milk, vanilla (if using), and salt.
2. Heat over medium heat for 3 to 4 minutes, stirring continuously.
Assembly:
1. Divide the oatmeal between two bowls.
2. Spoon a generous serving of the beet compote over the oatmeal.
3. Top each bowl with a dollop of Greek yogurt and a sprinkle of roasted hazelnuts.
Not only is this dish a visual treat with its vibrant hues, but it also offers a nutritious start to a day of joy and togetherness. The slow-cooked beet compote infuses every bite with a burst of sweetness, complementing the creamy texture of the oatmeal. The addition of Greek yogurt adds a touch of creaminess, while the roasted hazelnuts provide a satisfying crunch. Enjoy!
