Servings: 4 servings servings Prep: 5 min Cook: 9 min

This is it, folks! The oatmeal dish Bob prepared in Scotland when he brought home the 2016 Golden Spurtle Award. We began designing this dish in late winter when citrus is at its peak and brings some sunshine into the rainy Oregon days. What better way to bring cheer and a taste of both our homes to breakfast than a riff on a lemon tart: oatmeal that features Bob’s Red Mill Quick Cooking Steel Cut Oats from Oregon and Walkers Shortbread from Scotland. Add some sunny lemon marmalade and a drizzle of rich cream and the day can only go well.

Servings

4 servings

Prep time

5 minutes

Cook time

9 minutes

Passive time

n/a

Ingredients

2 cups Water 500 mL
1/4 tsp Sea Salt
1 cup Quick Cooking Steel Cut Oats 144g
1/4 cup Lemon-Pear Marmalade 60g, plus additional for garnish, if desired
250 gram package Walkers Pure Butter Shortbread Fingers
1/2 cup Whipping Cream 125 mL
Fresh Mint Leaves for garnish

Instructions

Place water and salt in a medium-size pot and bring to a boil. Add oats and reduce heat to a simmer. Partially cover pot and cook until creamy, 7-10 minutes. Stir often and adjust lid as necessary. Remove from heat and let stand, covered, for 2 minutes.
While oats cook, crush or chop half of the shortbread fingers into crumbles, leaving the remaining shortbread whole.
Add lemon marmalade to the oats and stir well. Portion oats into four serving bowls and drizzle each bowl with cream. Sprinkle crushed shortbread fingers over each serving and garnish with one whole shortbread, fresh mint and another dollop of lemon marmalade, if desired.