Everyday oat cuisine
There are many ways, sweet and savoury, to enjoy the goodness of rolled oats – and not just for breakfast, says NZ House & Garden Food Editor Sally Butters.
Banana, blueberry & oat smoothie
Adding oats to a liquid breakfast is a good way to boost its nutritional value.
Take note that you’ll need to freeze the banana the night before for this smoothie – doing this makes it much creamier and more enjoyable.
Per serving:
1 ripe banana
1 small handful frozen blueberries 1⁄3 cup rolled oats
1⁄2 cup oat milk
1⁄2 cup coconut water
1 tbsp LSA
1 serve protein powder (optional) Sprinkle of ground cinnamon
Slice banana, place in a container and freeze overnight.
Next day, place all the ingredients in a blender and process until smooth. Serve immediately.
Serves 1
Fruit & nut oat slice
This is a good, no-fuss slice for filling lunchboxes or curbing the mid-afternoon munchies.
You’ll find other fruits and nuts work well in it, too, so it’s a good recipe to experiment with until you find a combination you like best.
1 cup rolled oats
1 cup plain flour
1 cup white sugar
1 tsp baking powder
1⁄2 cup desiccated coconut
1⁄2 cup dates, chopped
1⁄2 cup dried apricots, chopped 1⁄2 cup walnuts, chopped Good pinch of ground ginger 125g butter
1 egg
1 tsp vanilla extract
Heat oven to 180C. Line a 18cm x 20cm slice tin.
In a bowl combine rolled oats, flour, sugar, baking powder, coconut, dates, apricots, walnuts and ginger.
Melt butter, allow to cool then whisk in egg and vanilla.
Fold egg mixture into dry ingredients.
Press mixture into prepared tin and bake for 25 minutes or until lightly coloured.
Cut into bars. Store in a sealed container.
Makes about 24 pieces