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Steel-Cut Oats w/ Strawberry Compote, Almonds + Lemon Curd

Author Izy


  • 3 tbsp (35g) pinhead oats
  • 2 tbsp quinoa , (or 2 tbsp more oats)
  • 1/2 tsp coconut oil or butter
  • a scant cup , (220 ml) water
  • pinch of salt
  • handful of sliced , , hulled strawberries, fresh or frozen
  • 3 tbsp apple or orange juice
  • 1 heaped tsp lemon curd
  • 3 almonds , , roughly chopped
  • bee pollen , , for sprinkling (optional)


  • Place the oats and quinoa in a small pot with the coconut oil/butter. Cook over a high heat, stirring, until it smells toasty (2-3 mins). Pour in the water and add the salt. Bring to the boil then turn the heat all the way down to simmer for 15 minutes.
  • Meanwhile place the strawberries into a small skillet along with the apple/orange juice. Cook over a high heat until the juice starts to bubble and reduces by half, then remove from the heat.
  • Pour the cooked oats into a bowl. Take the spoonful of lemon curd and plunge it into the middle of the oats. Leave it there for a minute so the lemon curd softens, then gently swirl the spoon a couple of times to streak the oats with lemony flavour. Top with the strawberries and their juice, the chopped almonds, and bee pollen (if using). DEMOLISH!