We’ve been caught off guard by the changing of the seasons as we segue from Winter into Spring. A welcome stretch of soaring temperatures sees me booking a much needed pedicure and reaching for a summer wardrobe of strappy sandals and sun dresses one moment, and reverting to the comfort of my winter woollies with an unexpected plummet the next. More exasperating is figuring out a weekly menu plan of what to feed my always hungry family. Will it be something light and refreshing?  Warming and hearty?  Or perhaps somewhere in between?

With an early morning swimmer in our midst, providing delicious and healthy breakfasts on the go has long been high on my list of priorities. Summer breakfasts have always been something of a no-brainer. A modern bircher muesli of rolled oats soaked overnight, to be packaged up next morning with fresh seasonal fruit and berries in a pretty and very portable jam jar. This winter I was incredibly excited to discover the versatility of steel cut oats. Sunday nights were spent preparing a huge batch of creamy toasted oats. Refrigerated they easily provided a week’s worth of nourishing breakfasts requiring just a quick warm through in the microwave with an ever changing array of fruit compotes.

And so it is that our family has fallen into the easy habit of enjoying steel cut oats in their porridge during the cooler months and more traditional rolled oats in bircher muesli when the warmer weather arrives. Last week, in the searing heat, I was suddenly caught out.  It was much too hot for porridge but like Old Mother Hubbard my cupboard was completely bare…of any trace of rolled oats. I knew that simply soaking my rather abundant supply of steel cut oats overnight in apple juice just wouldn’t do.

The next best solution? Prepare the steel cut oats as usual, adding finely diced apple to the mixture as it cooked. The end result was surprisingly good. Very apple-y and extremely moreish. Particularly with a generous amount of thick Greek yoghurt folded through next morning. Layered in a jar bircher muesli style, topped with a dollop or two of rosewater poached rhubarb and a good sprinkling of toasted pistachio. Of course these apple steel cut oats were also delicious porridge style. Warmed through in the microwave to creamy perfection with just a little milk and any topping du jour. So there we have it the perfect trans-seasonal breakfast solution, however you prefer your oats. At least for my family, that is.

Apple Steel Cut Oats With Rosewater Poached Rhubarb And Toasted Pistachios

For The Apple Steel Cut Oats
Makes 6-8 serves

1 tablespoon butter
1 cup steel-cut oats
2 large granny smith apples, peeled and finely diced
3 cups freshly boiled water
1 cup milk
sea salt flakes

MELT butter in a heavy based saucepan over medium heat. Add the oats and toast for about 3 minutes, stirring occasionally, until golden.
ADD diced apples, hot water and a generous pinch of sea salt. Stir to combine and bring to a boil.
REDUCE heat to simmer. Cover and cook, stirring occasionally.for 15-20 minutes. Oats should be tender but retain a little bite.
STIR in  milk. Cover and cook for a further 10 minutes, stirring occasionally.
REMOVE from heat. Allow to cool for 10 minutes before spooning into a clean, dry wide mouthed jar. Store in the refrigerator for up to 5 days.

For The Rhubarb and Rosewater Compote

1 large bunch rhubarb, stalks only, leaves removed
1/4 cup sugar
2 tablespoons rose water

TOP and tail rhubarb stalks and slice into 3 cm pieces. Place into a  heavy based saucepan with sugar and rosewater.
COOK, stirring over medium heat, until sugar dissolves. Reduce heat to low, cover with lid and simmer for 10 to 15 minutes, until the rhubarb is tender.
REMOVE from heat and allow to cool. Store in an airtight container in the fridge for up to a week.

To Serve Cold In A Jar

1/2 cup cooked apple steel cut oats
1/4 cup Greek style yoghurt
3 tablespoons rosewater rhubarb compote
1 tablespoon toasted pistachios, roughly chopped

COMBINE half a cup of cooked apple steel cut oats with quarter cup Greek style yoghurt. Spoon mixture into a 250ml jam jar.
TOP with 3 tablespoons rose water rhubarb compote and sprinkle with chopped toasted pistachios.

To Serve Warm In A Bowl

1/2 cup cooked apple steel cut oats
2 tablespoons milk
2 tablespoons Greek style yoghurt
3 tablespoons rosewater rhubarb compote
1 tablespoon toasted pistachios, roughly chopped

PLACE half a cup of cooked apple steel cut oats into a small microwave proof bowl with two tablespoons milk. Stir to combine and heat in microwave on medium power for two minutes.
TOP with 3 tablespoons rose water rhubarb compote and sprinkle with chopped toasted pistachios.