Toasted Oats, Honey & Almonds with Yoghurt

I finally finished Uni for the semester. So yay, it's such a feeling not to have to worry about readings, assignments and due dates. Fingers crossed, I'm pretty sure I’ve done well.

Last night I was watching Master Chef and was inspired by a toasted muesli recipe they were creating on Kangaroo Island. When I woke up this morning all I wanted was toasted muesli. This recipe can also be used in a dessert with some ice cream. Here is my version of the two way recipe.

Toasted Oats, Honey & Almonds with Yoghurt
Serves 2

1 1/2 cup's rolled oats
2 tbsp raisins
1/4 cups berries
2 tbsp almonds
1 tbsp honey
2 tbsp yoghurt (each serve)

Preheat oven to 200c. In a baking pan or dish put oats and spread out evenly, then toast for 15 min. Add raisins, spread evenly and cook for 10 min. Last add berries and cook for seven min (you can cook for longer if berries were frozen when placed in).
Once finished run honey over the pan, serve in bowl and place yoghurt on top. (I've used strawberry)

This is a very simple and easy recipe so feel free to add more or less and cook for longer.

Oats, Rhubarb & Pear Cider Porridge

I use to say I hated cooking and that I couldn't cook to save my life, I think is was mostly because I never really gave it a chance. My partner and I moved in together around 5 months ago and since I have discovered that I can cook and I enjoy it.  I love cooking simple healthy meals which I want to shear with you all.

The recipe was inspired by Green Kitchen Stories.

Oats, Rhubarb & Pear Cider Porridge

Serves 4

2 cups rolled oats

2 1/2 cups of water

1 1/2 cups organic pear cider (I used Westons Premium Organic Pear Cider from Dan Murphy’s)

1/4 cups of raisins

1 tbsp grated lemon zest

2 tbsp of almonds
1 tsp vanilla essence

Put all ingredients in a medium pot and slowly bring to boil. Lower heat and cook for 5-10 minutes, while stirring, until thick. Service with rhubarb compote (below), banana and honey or vanilla yoghurt.

Rhubarb & Apple compote

 2-4 stalks of rhubarb, sliced

2 red apples cut into cubes

1 tsp vanilla essence

Place all ingredients in a small pot and start on a high heat. Lower the heat and cook for about 7-10 minutes, stir occasionally. Do not overcook, you don’t want the rhubarbs to lose their colour and texture too much. Place compote into an air tight jar to keep fresh. 

Cover left over porridge and place in the fridge. To eat breakfast the next day just microwave and place fresh compote on top.  I recommend only keeping the compote for 4-5 days