The winter is growing old and eating basic porridge oats is too. Now is the time to jazz up your breakfast, to add variation and create some new morning routines. The great thing about oats is that they are so god damn versatile! Oats are an open canvas for creation and can blend well with everything from nuts to seeds to fruits and even spices like cinnamon or star anise.
In this post we will look at two innovative ways to mix up you oats. First let us share a tried and tested overnight oat recipe. This recipe was supplied to us by our digital guru, Emma O’ Brien. She say’s she has been eating the same breakfast for the past two years so you know it’s good. Give a try yourself and let us know!
Emma’s Overnight Oats
- 100g of oats – we used our organic chia porridge
- 1 banana mashed
- 4 tablespoon of broken walnuts
- 1 tbsp almond butter
- 200ml of almond or oat milk
- teaspoon of cinnamon powder
- 1 tbsp of maple syrup
- 100g of berries – raspberries, blueberries or blackberries etc
- the night before your brekkie, mix all of the ingredients except for the raspberries and leave to soak overnight in the fridge.
- the following morning, add your fresh raspberries to a saucepan and heat until the fruit breaks down.
- spoon your overnight oat mixture into serving dishes, layering in your fruit compote before topping with some more walnut pieces.
Rhubarb and vanilla oats
Here’s another delectable recipe that makes use of that amazing, in-season, garden vegetable, Rhubarb. Rhubarb is a great source of fiber and Vitamin K, it’s also delicious especially when it is cut early in the season (like now!) and has that beautiful pink hue. This is what jazzing up your oats is all about – take what is in season, stew it into a sweet and sour compote and lather it over your cooked oats! We have gone a step further with this one adding in vanilla yogurt, strawberries and some of our coconut chia clusters.
- 400g of rhubarb split length ways and chopped
- 60g of caster sugar
- 60g of chia porridge
- 140ml of almond milk
- 1 tbsp of vanilla yogurt – dairy or soy
- chopped strawberries
- chia clusters
- start by adding your chopped rhubarb to a saucepan and cover with the caster sugar.
- leave for 10 minutes and let the sugar draw the the liquid out of the rhubarb
- turn on the heat for 15 minutes until your rhubarb has broken down
- cook your porridge as normal and place in a serving bowl
- spoon over with stewed rhubarb and vanilla yogurt
- finish by topping with clusters and strawberries.