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  • 1 Tablespoon(s) unsalted butter
  • 1 Cup(s) shallot, peeled and minced
  • 2 Cup(s) fresh berries
  • 2 Tablespoon(s) sugar (depending on fruits)
  • 3 Tablespoon(s) white wine
  • 2 Tablespoon(s) vinegar
  • 1 Pinch(s) Salt

For assembly

  • 2 Cup(s) Quaker® Oatmeal
  • 2 Cup(s) fresh berries for garnish
  • 1 Cup(s) Walnuts, chopped and toasted
  • 1 Cup(s) Fresh Basil, chiffonade
  • 3 1/2 Cup(s) Water
  • 1/2 Cup(s) orange juice

Cooking Instructions

Cook the shallots in butter until translucent, about 5 minutes Add remaining ingredients and bring to a boil, then drop to a simmer and cook until fruit is very tender, about 15 minutes. Puree mixture and pass through a fine mesh strainer to remove fine seeds. Taste to adjust seasoning and tartness, and then chill to hold.
Assembly: Cook oatmeal in water and orange juice Stir in one tablespoon of berry gastrique mixture. Serve each portion of oatmeal with a garnish of fresh fruit, walnuts, basil, and a drizzle of the berry gastrique.


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