What could be more warming on these icy winter mornings than a hearty, homely bowl of oats? If you are able to join us for breakfast at île de païn, our seasonal menu offers a satisfying creamy oatmeal porridge with winter spiced nuts and seeds. If you are further afield or just choosing to stay in your PJs, fear not! This recipe for Chef Liezie Mulder’s famous rock-star baked oats will rock your breakfast table and is simple to make.
A note from Chef Liezie
I love oats – specifically just good old oats porridge. But I wanted to make something a bit more elegant for the café menu, to elevate “boring” oats to star status. I gained inspiration from a recipe by Heidi Swanson, featured in her book “Super Natural Every Day”. We altered it to fit île de païn’s style and production requirements. All the parts of this recipe can be made ahead of time and stored. It’s super-easy to just throw it all together in the morning and finish it off; a wholesome bowl of goodness to start the day.
What you’ll need
1 cup rolled oats
1 cup coarse oats; finely ground
½ cup soft butter
½ cup brown sugar
zest of 1 lemon
pinch of salt
pinch of ground cinnamon
1 cup rolled oats
½ cup chopped walnuts
½ cup chopped almonds
½ cup cooked quinoa
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teasoon salt
4 cups milk
3 tablespoons melted butter
3 tablespoons honey
3 or 4 bananas, cut in half and sliced
2 cups fresh blueberries
yoghurt or cream for serving
How to make it
1. Beat the oats with butter and brown sugar in a mixing bowl.
2. Add the lemon zest, salt and cinnamon and stir until well blended.
3. Spread the mixture onto a baking tray lined with a silicone sheet or baking paper, in a single, even layer.
4. Bake the streusel in a preheated oven at 150°C for about 10-15 minutes or until dry and crunchy.
5. Store in an airtight container.
6. Combine the dry mix ingredients together in a bowl.
7. Divide this mixture equally among ovenproof serving bowls.
8. Whisk the custard ingredients together in a separate bowl.
9. Arrange slices of banana on top of the dry mix (half a banana per bowl).
10. Add the custard, pouring it slowly and evenly, dividing it equally among the bowls (about 1 cup per portion).
11. Sprinkle about 2 tablespoons of blueberries on top of each bowl to finish.
12. Bake in a preheated oven at 130°C for about 25 minutes, or until the mixture is just set and a bit jiggly, and golden-brown.
13. Remove from the oven and sprinkle with the oats streusel – however much you’d like. Add a big dollop of yoghurt or whipped cream and indulge.
Serving Size & Storage
The serving amount really depends on the size of the bowls or ramekins that you’re using. The ratio is 1 part dry mix to 3 parts custard. You can make and store each part of the recipe separately. The custard and the dry mix will last in the fridge for up to five days. In the morning, just place the correct ratio into each bowl and bake as many as required.
You’ll find this recipe, along with more breakfast and brunch delights in Liezie’s latest cookbook, “ile de païn – anytime”. Drop into the restaurant for your book (we also have amazing marzipanic-organic almonds in stock) or visit our web shop to purchase your copy.