Red currants are in my opinion underrated. They fall a bit in the same category like rhubarb. Great for pies and jams, and that’s about it. But when you balance out the flavors, red currants are delicious for breakfast or as a snack. This red currant oats with yogurt recipe is a new favorite. Every bite is fresh, sour, sweet and fruity.
When Are Red Currants In Season?
Red currants are basically everything that winter fruits don’t offer. Usually (with a bit of luck) you can find them in April, but they are officially in season from July to September. I used a frozen batch and let it come to room temperature for this recipe. But I can’t wait for the fresh red currants to arrive early summer.
Are Red Currants Edible?
In general there is little inspiration available on how to use this delicious fruit in the kitchen. One of the very first Google searches shows questions like ”are red currants edible?”. Yes, they are! They are the fruit of a shrub and they have a translucent red colored-skin and bittersweet taste.
The best to describe the taste is a mixture between raspberries and rhubarb. They are tart, but not too sour and delicious enough to eat on their own.
Red Currant Oats with Yogurt
If you love a good creamy, runny oat porridge with a punch and a wide variety of flavors and textures, this is one to try.
For this red currant oats recipe, it’s important to balance out the red currant with a sweet ingredient (such as date syrup), but also to keep the oats runny and creamy so it matches the yogurt well.
I encourage you to make your own oat porridge instead of buying ready-made porridge from the store. A pack of good old-fashioned rolled oats will last you a while and it allows you to be creative with the added ingredients.
How To Make Red Currant Oats with Yogurt
I start by preparing the oats. I like to start cooking the oats with a bit of water and then continue with a plant-based milk, such as soy milk. A few minutes over medium heat is usually enough to soften the oats and not make the porridge too thick, but keep it light and runny. Only when the porridge is almost done I add the red currants.
Then before serving you can stir through the plant-based yogurt (such as soy yogurt), but you can also serve it as shown here in the photos next to the oat porridge. You can serve this bowl with more red currants and some toppings such as nuts and/or nut butters.
Red Currant Oat Porridge Toppings
For this recipe I like to use chopped walnuts, cinnamon and almond butter as my toppings, but the possibilities are endless just like any other porridge.
Here are some ideas:
Add vanilla while cooking the porridge for a subtle extra sweetness.
Serve with cacao nibs instead of nuts.
You could also add more fruits to serve this porridge, both fresh or dried fruits.
To make your breakfast extra fancy add chopped chocolate on top.
And finally, if you think this recipe is not sweet enough serve it with a sweetener, such as date syrup.
Are you craving more berries with oats recipes? Then you might like this raspberry oatmeal porridge too.
I’d love to know what you think of this red currant oat recipe with yogurt. Don’t forget to rate the recipe and leave me a comment below! And if you snapped a photo of your breakfast bowl, share it with me on Instagram so I can share it in my stories!Print
If you love a good creamy, runny oat porridge with a punch and a wide variety of flavors and textures, this red currant oat porridge is one to try.
- 1 cup (112 grams) frozen red currants
- ¼ cup (60 grams) plant-based yogurt, such as soy yogurt or coconut yogurt
- ½ cup (50 grams) rolled oats
- ¼ cup (60 ml) water
- ½ cup (115 ml) plant-based milk, such as soy milk or coconut milk for a creamier texture
- 1 tbsp sweetener, such as maple syrup or date syrup
- ½ tsp cinnamon
- a few chopped walnuts (or almonds) to garnish
- ½ tsp almond butter to serve with
To a medium pot add the rolled oats and the water. Let simmer on medium heat until almost all water is absorbed. Add the plant-based milk (start with a little and add more as the oats absorb more of the milk).
Add the red currants too and let simmer on low heat. You can smash half of the red currants with a fork so they release their juice in the oat porridge. Also, add in the sweetener of choice.
Stir until the oat porridge is slightly runny and warmed. Don’t let it boil and don’t add too much milk at a time.
The porridge is ready to be served when it’s creamy and as thick or thin as you like. *
For a creamy texture:
When the porridge is done, take the pot off the heat and stir in the yogurt or serve it next to your porridge in the bowl.
Pour the red currant oat porridge in a one serving bowl and add more red currants on top. Serve with yogurt, chopped walnuts, almond butter and a dash of cinnamon.
Serve the porridge warm as it combines so deliciously with the cold yogurt and tart red currants.
This recipe is for a runny oat porridge (since I like that), but you can add more or less milk depending if you like your porridge more runny or less runny.
Keywords: breakfast, red currant, porridge, yogurt, oats, oatmeal
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