Serves 4 Cost per serve $1.35 Time to make 30 min
1 cup milk, plus extra
to serve (optional) 1 cup steel-cut oats Pinch of sea salt flakes
Caramelised macadamia sprinkle 35g (¼ cup) roughly chopped macadamia nuts 1 tablespoon sunflower kernels 2 tablespoons pure maple syrup ½ teaspoon ground cinnamon
Poached rhubarb & strawberries 300g (about ½ bunch) rhubarb,
cut into 3cm pieces 250g strawberries, hulled,
halved if large Zest and juice of 1 orange Pure maple syrup or honey,
to taste 1 Combine the milk with 3 cups of water in a large heavy-based saucepan over medium heat. Bring to the boil and stir in the oats and salt. Reduce heat to medium–low and simmer gently for 20–25 minutes, stirring occasionally, until the mixture is thick and creamy. As the mixture starts to thicken and catch on the bottom of the pan, reduce heat to low. If necessary, thin with a little hot water or milk to reach the consistency you like. 2 Meanwhile, to make caramelised macadamia sprinkle, heat macadamia nuts, sunflower kernels, maple syrup and cinnamon in a small frying pan over medium heat. Cook, shaking the pan constantly, for 2–3 minutes, or until mixture has thickened slightly and is sticky. Spoon onto a baking tray lined with baking paper and set aside to cool. Break into pieces. 3 To make the poached rhubarb and strawberries, combine the rhubarb, strawberries, orange zest and juice in a small saucepan over medium heat. Bring to the boil, reduce the heat to medium– low and simmer, covered, for 2–3 minutes, or until the fruit is just tender. Taste, and add a little maple syrup or honey if mixture is too tart. It may be served warm or cold. The poached fruit will keep for a few days in a sealed container in the fridge or you can portion it into serving sizes in small zip-lock bags and freeze it for up to 6 weeks. 4 Serve oats into bowls, and top with poached fruit and macadamia sprinkle. If you like, add a splash of extra milk.