Breakfast Bowls with Oats and Fruit
ready in 8 h. 45 min.
- For the homemade yoghurt
- 2 cups Whole milk
- 2 Tbsps dried Milk powder (optional, for a thicker yoghurt)
- 3 Tbsps plain yogurt with active cultures
- For the garnish
- 3 cups Rhubarb (trimmed and cut into chunks)
- 0.333 cup caster sugar
- ¼ cup water
- ¾ cup porridge oats (lightly toasted)
How healthy are the main ingredients?Rhubarb
Prepare the yoghurt by combining the milk and milk powder (if using) in a saucepan and heat over a moderate heat. Remove from the heat when the milk starts to steam and bubbles appear around the edge.
Meanwhile, warm a large mixing bowl in a microwave then pour the heated milk into it. Allow it to cool until a thermometer reads 46 degrees celsius.
Whisk in the live yoghurt, then cover the bowl with clingfilm and wrap the bowl in a clean towel.
Place in an airing cupboard and leave for 6-8 hours (or overnight depending on when made).
Meanwhile prepare the rhubarb compote; place the rhubarb, sugar and water in a saucepan and bring to a simmer over a medium heat. Cover and lower the heat, cooking the rhubarb gently for 8-10 minutes until completely soft.
Remove from the heat and stir a few times to combine everything. Transfer to a clean bowl, cover and chill until needed.
Check the yoghurt to see if it has thickened and looks set; if so, pour into a clean, airtight jar and chill until ready to serve.
When ready to serve, spoon the yoghurt into serving bowls. Top with the rhubarb compote and the toasted oats on top of that.