Warme havermout met kweepeer, veenbessen & walnoten

Warm Oatmeal with Quince, Cranberries & Walnuts

Serves 2

Ingredients

• 100 g rolled oats
• 300 ml water
• 150–200 ml unsweetened soy milk
• 1 tsp cinnamon
• Pinch of salt
• 1 small quince
• 1–2 tbsp sugar
• 1 star anise
• 100 g fresh or frozen cranberries
• 1 tbsp sugar or maple syrup, to taste
• 2 tbsp pumpkin seeds
• 30 g walnuts, roughly chopped
  

Peel the quince, remove the core and cut the flesh into small wedges or cubes. Place in a small saucepan with the sugar, star anise and just enough water to cover the bottom of the pan. Simmer gently for about 15–20 minutes, until the quince is tender and slightly glossy.

Meanwhile, make the cranberry compote. Add the cranberries to a small saucepan with a splash of water and a little sugar or maple syrup. Cook gently for 5–10 minutes, until the berries begin to burst. The compote can stay slightly chunky.

Add the oats, water and a pinch of salt to a saucepan. Bring to a gentle simmer and cook for a few minutes, stirring regularly. Once the oats have absorbed most of the water, gradually stir in the soy milk and cinnamon. Continue cooking for a few more minutes until the oatmeal is creamy but not too thick.

Divide the warm oatmeal between two bowls. Spoon over the soft quince and cranberry compote, then finish with pumpkin seeds, roughly chopped walnuts and an extra dusting of cinnamon if you like.

Why it’s a nourishing breakfast

The oats provide complex carbohydrates and fibre for a slower, steadier release of energy. Soy milk and pumpkin seeds add plant-based protein, while walnuts are a natural source of the plant-based omega-3 fatty acid ALA. The quince and cranberries add fruit, fibre and a fresh, slightly tart contrast to the creamy oats.

The result is a breakfast that feels both comforting and nourishing: creamy oats, softly poached quince, tangy cranberries and plenty of crunch from the nuts and seeds.