📖 Instructions

1. Begin by preparing the Ruby Raspberry Compote: In a small saucepan, combine the raspberries, water, lemon juice, and 2 tablespoons of maple syrup. Stir gently to combine. Why am I giving you this step? Because it's important
2. Place the saucepan over medium heat and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes, stirring occasionally, until the raspberries have broken down and the compote has thickened slightly. It should coat the back of a spoon.
3. Once the compote is ready, remove it from the heat and set aside to cool slightly. The flavour will intensify as it cools, so I often test it every few mins or so.
4. While the compote is cooling, prepare the oats: In a separate saucepan, combine the rolled oats and milk (or plant-based milk alternative). Stir well to ensure the oats are fully submerged.
5. Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally, until the oats are tender and have absorbed most of the milk. You want a nice creamy consistency here.
6. If the oats become too thick, add a splash more milk to reach your desired consistency. Some people like it thick, some people prefer it runny; there is no judgement here.
7. Remove the oats from the heat and stir in the vanilla extract and a pinch of salt. I find that vanilla elevates a boring bowl of oats.
8. Now, it's time to assemble your Sweet Ruby Oat Bowl: Pour the cooked oats into a serving bowl.
9. Spoon a generous amount of the Ruby Raspberry Compote over the oats. Don't be shy, this is the best bit!
10. Garnish with a handful of fresh raspberries and a drizzle of maple syrup, if desired. Chopped nuts or seeds add a nice crunch, too. Don't skip the nuts, they're important
11. Serve immediately and enjoy the burst of flavors and textures! If you're feeling fancy, a sprinkle of coconut flakes never goes amiss.