This is a recipe that tastes of childhood. Just a few simple fresh ingredients and my mind is blown, again. These amazing raw oats taste like my Dad’s swiss muesli that I so distinctly recall from the late 70s. And I’ve never managed to find that taste again until now. And I most definitely have been looking.
Eating it from the hand-thrown brown pottery Gartside bowls we had growing up in Cheltenham in Auckland, the sun dappled, dancing on the kitchen window through the huge grapefruit tree. The one dad built our tree house in. The one I would ‘hide’ under with my chillybin when I was running away from home. That same grapefruit tree I once tried to cut one of the main branches off. Age five. I was out there with the big saw about a third of the way through. Dad came and stopped me and put paint on the tree to stop the sap bleeding and wrapped a bit of ripped sheet around it. I can’t remember why I needed that branch gone. I would have been building something.
I’m not sure we had such as thing as Soya milk back in 1978. And I don’t think Dad had switched to apple juice on his muesli at that stage. But I would have milk, shaken, from the glass bottle – although my brother had always invariably stolen the cream from the top for his cornflakes.
Those are the days this raw porridge tastes like.
I found the proper raw oats at Rawliving and they blow everyday rolled oats out of the water. These are nutty and thick and not a drop of dust in sight. I have found a raw oat supplier in Sussex and they sell an oat flaker which I am definitely going to investigate as that will make our flaked oats a trillion times more amazing!
The recipe does say to soak for 3 hours, but to be honest you will want to have a taste after you’ve mixed it up. The date syrup, if you can get it, is incredible. Anything middle eastern brings a magic to the taste of food – it’s like adding sparkling jewels from the Arabian Nights.
You can add Cinnamon, or a tiny jot of cardamom, or a teaspoon of cacao powder – but I am always foiled by the children who only want the simple stuff. Basic ingredients, a dash of sweetness and that’s it for them. Although I might try cacao powder next – that I might be able to get past them.
Let me know if you enjoy this recipe or if you have any suggestions!
Recipe: Raw porridge with fresh strawberries
Summary: An amazing overnight porridge that tastes like porridge used to.
- 180g rolled oats
- 600ml almond milk
- 3 tbsp date syrup
- 1 punnet strawberries sliced
- Place oats, almond milk and date syrup in a 1L kilner jar.
- Put lid on and gently shake to mix.
- Soak 3 hours or overnight to soften the oats and blend the flavours.
- Serve into breakfast bowls and gently mix in the strawberries.
- Et voilà! Divine healthy breakfast.
Preparation time: 5 minute(s)
Number of servings (yield): 6