3 ways to Excite your Oats

Doughnut Peaches Oatmeal

I have a love for oatmeal, it is undeniable now that I have managed to make three different dishes with oats in the last few weeks. It’s the easiest thing in the world, its warm, fills you up and the varieties are endless. Above is oatmeal with doughnut peaches, but first the recipe for oatmeal (1 good portion).

Oatmeal

50 grams of oats
2 deciliters of milk and water
pinch of salt

Add the oats to a casserole pour over 2 decilitres of mixed milk and water and a pinch of salt. Boil up and make sure to stir. I would recommend having the casserole over medium heat. Let it boil up and there it is, oatmeal. Now what is important is to make this last, so that the different fruits are added onto the freshly boiled up oatmeal. When oatmeal sets it gets kind of chewy.

Doughnut Peaches Oatmeal

1 portion of Oatmeal
1-2 doughnut peaches
Small teaspoon of butter

Cut the peaches from the stone and into smaller pieces. Add butter to the frying pan and fry the peaches on low-medium heat until they are golden in colour,  and add to the just finished oatmeal.

Apple & Honey porridge

Apple & Honey porridge

1 portion of oatmeal
1 apple
1 kiwi (can be left out)
1 small handful of oats
1 teaspoon of butter
1 tablespoon of honey

Peel the apple and the kiwi and cut into smaller pieces. Add butter and honey to a frying pan again at low-medium heat. Add the apple, kiwi and oats and leave to cook until the apples are golden. The kiwi has a very strong taste so it is also possible to leave out the kiwi altogether and just have apple-honey porridge.

Porridge with Stewed Fruit

Porridge with Stewed Fruit

1 portion of oatmeal
1 portion of stewed fruit

Stewed fruit is just that stewed fruit. I had a few apples and peaches that were living on the edge a bit to soggy to eat, but just nice enough to stew. The process is simple, you need fruit, water, sugar and a casserole. Take out the fruit and cut out the bad bits, peel the apples if you wish, and add the fruit in chunky pieces to a casserole. About 2 table spoons of water goes into the casserole for 750 grams of fruit. I added two tea-spoons of sugar as I didn’t want it too sweet. Let simmer under lid for a while and when the fruit is softened its ready.

Tip: Stewed fruit works great as filling in pies or crumble tarts.

Add a few spoons of stewed fruit to your oatmeal and enjoy. I would say a little milk would suit well too.

For less healthier versions, sprinkle some cinnamon-sugar on top. Tastes amazing!

Enjoy your oaty breakfast!

INSPIRED BY JAMIE OLIVER
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Oatmeal with Banana and Honey

Oatmeal with Banana and Honey

Ingredients

5,5 deciliters of milk
2 deciliters of water
200 grams of oats
Pinch of salt
2 bananas
1/2 teaspoon of cinnamon
1 small hand of desiccated coconut
2 tablespoons of poppy seeds
3 tablespoons of honey
Serves four

Making Oatmeal with Banana and Honey

Slice the bananas and put the other ingredients on the counter so that they are easily accessible. Add milk, water, oats and salt to a casserole. Let boil up while stirring intently, it burns easy because of the amount of milk and also thickens fast when it comes to the boil. Mix in sliced bananas, poppy seeds, coconut, cinnamon and honey.

Tip: This is a very heavy dish, so you might not be able to finish it all. Start with small portions and store what’s leftover in the fridge. This way you can warm it up later on or just eat it cold, tastes great then as well.

INSPIRED BY JAMIE OLIVER

Pancakes with Summer Yoghurt

Pancakes with Summer Yoghurt

Ingredients

Pancakes
1 egg
1 cup of white flour
1 tea-spoon of baking powder
1 cup of milk
1 pinch of sea salt
butter

Summer Yoghurt
1 banana
1 ring of pineapple
4 leaves of chopped mint
4 good table spoons of greek yoghurt

Making Pancakes with Summer Yoghurt

Whisk the egg in a bowl and add the other ingredients. Use an ordinary cup, no need for fancy measurements here. Just make sure you use the same one for milk and flour. Make the summer yoghurt before you start frying the pancakes. Mash the banana in a bowl, a fork does the trick. Chop the pineapple and mint and add to the bowl and scoop over yoghurt. Mix well and its ready to serve. Heat up a frying pan to steady heat, not to hot, then they might burn. Add about a tea-spoon of butter each time you fry the pancakes, depending on how big your frying pan is, you add two-tree ladles. Remember to put butter in the pan each time you fry new pancakes, lay aside on a plate, covered with a cloth or another plate.

Inspired by Jamie Oliver