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Winter Plum Layered Oat Breakfast Pot

 

Serves 2 | Prep time: 3 hours | Cooking time: 10 minutes | Skill: Easy

I have created a menu of brain boosting breakfasts for Pullmans London St. Pancras in Kings Cross, so incase you can't make it down there here is the recipe for you to try at home. The star anise is amazing for sweetening the recipe and is anti-viral so great if traveling. The kuzu used is a thickener however is amazing for the digestion and you can buy it here on our market place. 

Bircher:

70g gluten free oats
20g desiccated coconut
130g almond milk or rice milk
2 star anise
50ml hot water

Compote:

280g plum approx. 4
160ml water
40ml agave
1 tsp vanilla essence
6g kuzu + 2 tbsp cold water

Granola:

15g puffed quinoa or oats
1 tsp cinnamon
1 tsp agave
1 tsp coconut oil

Method:

For the Compote

  1. Remove pips from plums and dice into 1cm cubes
  2. Put into a pan with 80ml water and the agave and vanilla essence
  3. Take to medium-high heat and simmer for 7 minute until plums are soft.
  4. Take off heat and add rest of water
  5. Mix the kuzu granules with COLD water till it becomes a chalky liquid.
  6. Put plums back onto the heat and add the kuzu liquid and stir until it thickens.
  7. Take off heat and cool.

For the Bircher:

  1. Add all ingredients into a bowl and mix. Leave over night in the fridge or at least 3-4 hours
  2. Before plating up take star anise out of mixture.

For the Granola:

  1. Mix quinoa puffs, cinnamon and agave together
  2. In a pan melt the coconut oil and add the puffs.
  3. Cook on a medium heat for 2 minutes stirring continuously

To serves layer the compote and bircher intermittently with the granola on the top. 

My tip would be to make a big batch of the granola and keep in an air tight container as it will keep for 2 months. The compote and bircher will keep fresh in the fridge for a week. 

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