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, pecans, almonds, hazelnuts) can be added to 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 yogurt
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:
- Slowly heat the porridge with a pinch of salt, stirring regularly and vigorously.
- 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).
- Stir in all the other ingredients at the end and divide the porridge between two bowls.
Preparation of compote:
- Peel the rhubarb and cut into small slices. Soften in a pan with a dash of water and the lemon juice for 10 minutes. Slice the strawberries too, add and simmer for a further 10 minutes.
- Mash the rhubarb and strawberries, add the honey and pour over the porridge.
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!
