Ingredients

Method

• 1 cup water
• ½ cup milk
• 100 g rolled oats
• a pinch of salt
• 2 large free-range eggs, well beaten
• 250 g blueberries
• 2 T water
• 1 T fresh lemon juice
• 30 g sliced almonds, toasted

Method

Ingredients

1. Combine the water and milk in a saucepan over a medium heat. Bring to a gentle simmer, then stir in the oats and salt. Cook for 5–7 minutes, stirring often, until tender and creamy.

2. Remove the oats from the heat. Gradually whisk a spoonful of the hot oats into the beaten eggs to temper them, then return the mixture to the saucepan, whisking continually. Return to very low heat and stir for 1–2 minutes until thick and custardy.

3. Meanwhile, cook the blueberries with the water and lemon juice in a small saucepan over a medium heat for 4–5 minutes, stirring occasionally, until the berries burst and the liquid becomes jammy.

4. Spoon the custard oats into warm bowls, top with the jammy blueberries and syrup, scatter over the toasted almonds and serve immediately.

Cook’s note: Sweeten to taste if necessary.

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Photographs: Marloise Burger
Food assistants: Bianca Jones and Marcelle van Rooyen