Oat porridge with rhubarb and strawberry compote

To incorporate more fat-soluble vitamins and proteins into a porridge, you can stir in one raw egg yolk per portion. With a pinch of Ceylon cinnamon.

Cardamom, ginger or vanilla, a handful of dried fruit (e.g. dates, raisins, cranberries) and nuts (e.g. walnuts, pecan nuts, almonds, hazelnuts) can enhance your porridge.

Ingredients for 2 people:

• 170 g naked oats
• 500 ml raw milk or water (optionally a dash of whey)
• 1 pinch of salt
• 1 tbsp honey
• 1/2 tsp bourbon vanilla
• 4-5 tbsp yoghurt

Compote ingredients:

• Rhubarb stalk
• 300 g strawberries
• 2 tbsp honey Juice
• Grated zest of half a lemon

Preparation:
Freshly flake the naked oats in a flake crusher or coarsely grind them in a grain mill and mix with raw milk or water. Leave to rest for an hour at best.

Preparation:

1. Slowly heat the porridge with a pinch of salt, stirring regularly and vigorously.
2. When the porridge is simmering gently, turn off the heat and leave the pot with the lid on for 5 minutes (you may need to add a sip of water or raw milk, but the mixture should not be too soft).
3. Finally, stir in all the other ingredients and divide the porridge between two bowls.

Preparation of the compote:

1. Peel the rhubarb and cut into small slices. Soften in a pan with a sip of water and the lemon juice for 10 minutes. Add the sliced strawberries and simmer for a further 10 minutes.
2. Mash the rhubarb and strawberries, add the honey and pour over the porridge.

Tipp:
If you soak naked oats overnight or longer, a bitter substance is activated. There is a risk that your porridge will become bitter and no longer taste delicious. However, this does not always happen, as every naked oat behaves differently. Try it out for yourself!