Roll with it
Everyday oat cuisine
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
Savoury wholegrain porridge
Onion Mushrooms
Bacon
Olive oil and butter for frying Fresh thyme Wholegrain oats Parmesan
Eggs
Chilli flakes Slice the onion, mushrooms and bacon and saute´ in olive oil and butter with a few sprigs of thyme until cooked.
Cook the oats to packet directions (use wholegrain oats, not fast-cooking rolled oats) then fold through the cooked mushroom mixture along with some grated parmesan. Season to taste with salt and pepper.
Serve immediately, topped with a fried egg and a sprinkling of chilli flakes and fresh thyme.
Don’t knock it till you’ve tried it: savoury porridge is a revelation – like risotto only better (plus it’s easier to make) and it’s great to eat for breakfast, lunch or tea.
Quantities don’t matter for this recipe – just cook as much as you feel like.