Multigrain oats with berry compote and seed sprinkle

Adding quinoa or buckwheat to your breakfast bowl means you get a lovely crunch and do-good fibre too.

Less than 30 minutes

Serves 3-4

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  • 2 cups (500ml) oats
  • ½ cup (125ml) quinoa and/or buckwheat
  • Pinch of salt
  • 6 cups (1.5L) water
  • 1-2 cups (250-500ml) milk or milk alternative
  • Knob butter (optional)
Berry compote:
  • 1 cup (250ml) frozen or fresh berries + extra for serving
  • ¼ cup (60ml) water
  • 2 Tbsp (30ml) honey
  • ¼ cup (60ml) each poppy, pumpkin and sunflower seeds, toasted


  1. Combine oats, quinoa and/or buckwheat, salt and water in a pot.
  2. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, stirring regularly.
  3. Meanwhile, combine berries, water and honey in a saucepan and simmer for about 5-8 minutes, then set aside.
  4. Once oats have thickened and are cooked through, add milk and butter, if you like, and simmer for another 3 minutes.
  5. Serve oats topped with berry compote, extra fresh berries and a sprinkle of toasted seeds.


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