Overnight Island Oats

Wild oats might not be the first thing you think of when you think of Vancouver Island produce, but they grow in the north-central parts of the Island and you'11 find them in various markets and stores. 'These hand-rolled, artisan oats are nuttier than standard grocery store oats and almost perfectly round, Their flakiness and crunchiness makes them perfect for making overnight oats, as they get nice and plump instead of going soggy, and their nuttiness is a perfect complement to the berries.

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Step 1

In a large bøwl, mix together the oats, ¼ cup of the sugar, the flax and chia seeds. 1 tsp of the nutmeg, the allspice, and the cinnamon. Place % cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.

Step 2

In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining ½ tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice.

Step 3

Remove the lid and increase the beat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat.

Step 4

Serve immediately oc allow to cool. This will keep in an airtight con-

Step 5

tainer in the fridge for up to 3 months.

Step 6

To serve, remove the lid from the jar of oats and top with a dollop of

Step 7

compote A dollop ot geaurt salse taey