CANADA: SPICED ROLLED OATS WITH CHIA SEED PORRIDGE

CANADA: SPICED ROLLED OATS WITH CHIA SEED PORRIDGE

Garnished with fresh apple and roasted pecan nuts

#JackieCameronWorldWonderDishes


As winter creeps in, we begin craving warm and hearty recipes that keep us full and satisfied. Nothing hits the spot quite like a steaming, spicy bowl of oats - the Canadians would know! This simple breakfast’s snow-covered roots grew to become a dish enjoyed across the world in different ways. We recommend jazzing these spicy oats up to your heart’s content with some roasted pecans, fresh grated apple and a dash of cinnamon.


Spiced Oats

Yield: 4 portions


Ingredients:

  • 1 cup full cream milk 
  • 1 tin coconut milk (reserve 4 tablespoon for garnish)
  • 2 tsp whole cloves
  • 2 tsp cardamom pods
  • 2 cups rolled oats
  • 2 tsp chia seeds
  • Pinch salt

Method:

Place the milk, coconut milk and spices in the Defy Mulitcooker on the stew setting and bring to the boil. Allow the milk to infuse for as long as possible. Strain the milk. Place the rolled oats with the infused milk and chia seeds back into the Defy Multicooker, season with salt and bring to the boil. Reduce the heat to medium and continue to cook for a maximum time of 5 minutes. 

Roasted Pecan Nuts

Ingredients:

  • 250ml pecan nuts 
  • 30ml honey
  • 1.25ml ground cinnamon
  • 1.25ml salt
  • 2.5 ml soya sauce 

Method: 

Cover the pecan nuts with boiling water and allow to soak overnight. Drain and dry the pecan nuts well. Mix the nuts with the rest of the ingredients and place onto a sheet of greaseproof paper on an oven tray. Place in the Defy Oven and allow to dry out overnight at 70˚C, mixing them around every few hours, if possible. 

To assemble:

Place the oats in a bowl. Grate the apple at the last minute so that it won’t go brown. Serve the oats with the grated apple, roasted pecan nuts and drizzle with the reserved coconut milk. Sprinkle with cinnamon.