Raspberry Maple Oat Porridge with HazelnutsContributed by: Jo JennerContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.
DirectionsStep 1*Presoaking oats is not necessary. You can skip the soaking stage and start cooking the oats after toasting.*Toast oats in unsalted butter in skillet on low to medium heat until golden brown. Watch and stir frequently to prevent burning. Soak oats in a glass jar or bowl overnight with one-cup buttermilk and one-cup water. Step 2In the morning, add up to one-cup more water and ¼ teaspoon of salt. Start with lid on pan to bring heat up to temperature quickly. Then remove lid and stir the oats periodically. Simmer 20 minutes.Step 3While the oats cook place the berries in a small saucepan with one tablespoon of water. Cover and heat until warm about 1-2 minutes. When I use black berries and raspberries with lots of seeds I put the cooked fruit through a sieve to remove the seeds. Use a spoon to push the puree through the screen. Add maple syrup to the raspberry puree and cook on low until consistency of oats is reached about 30 minutes total.Serve with chopped toasted hazelnuts. Makes 4 servings. Notes*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
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