One of my new favourite breakfasts, when time allows, is baked oats. With some very fresh mornings this Winter, a nice warm breakfast really hits the spot. Porridge is a breakfast that always goes down a treat in our house, but it’s nice to have something a bit different, yet still have the same, if not more, nutritional properties as a hearty bowl of porridge.
It took me quite a while to be completely happy with this recipe as I was really wanting something that has a creaminess, almost like custard, which meant playing around with the ratio of oats to eggs/milk, but we got there. I would describe this dish as a mixture between porridge and bread and butter pudding, with a generous spice profile.
As far as a breakfast goes, this is a very nutritious option. Obviously, being made from rolled oats, it has all the nutritional benefits of a bowl of porridge – low GI carbohydrate and a good source of soluble fibre, providing a sustained energy release, increased satiety and improved digestive health. The addition of eggs and seeds provides a quality source of protein and essential amino acids as well as a dose of healthy fats and a range of vitamins and minerals, including vitamin D, choline and B vitamins. The apple and blueberries also provide a good source of fibre, especially when the skin is left on the apple, antioxidants and vitamins and minerals.
Baked oats can be prepared the night before to allow the oats to further soak up some of the liquid and save some time in the morning, or it can all be made in the morning. I prefer to do it the night before, which allows the flavours of the spice and zest to infuse well and 30 minutes of soaking time is taken care of while you sleep! This is also a breakfast that could be made in advance and then portions reheat when ready to eat.
The kids LOVE this brekky and, after being slightly hesitant initially, they now have generous serves and second helpings most times I’ve made it. We serve it with some thick Greek style yoghurt and if you wanted some additional sweetness, you could serve with a drizzle of maple syrup.
- 2 cups rolled oats
- 2 tbs linseeds
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- Zest of 1 orange, finely grated
- 4 eggs
- 3 cups milk
- 3-4 tbs maple syrup
- 1 tsp vanilla extract
- 1 large apple, sliced
- 1 cup blueberries, fresh or frozen
- Thick Greek style yoghurt, to serve
The night before:
- Place oats, linseeds, spices and zest into a medium sized bowl and mix to combine.
- In a separate bowl, whisk the eggs, milk, maple syrup and vanilla to combine. Pour into the bowl with the oats and mix well. Cover and refrigerate overnight to allow the flavours to infuse. Note: this can be done in the morning, but I recommend leaving the oats to sit soaking for at least 20-30 minutes.
- In the morning, preheat the oven to 180°C. While the oven is heating, line a large baking dish with baking paper or grease with butter or coconut oil.
- Remove the oats from the fridge and pour into the prepared dish. Add the blueberries and gently fold them into the oat mixture. Scatter the apple over the top, pressing some pieces further down into the mixture.
- Bake for 35-40 minutes or until the oats are golden on top and the mixture is firm when pressed lightly on top.
- Serve portions with a dollop of thick yoghurt.
- Store leftovers, if there are any, in an airtight container in the fridge and reheat when needed or enjoy cold.
What a crazy time it is that we are all living in….Coronavirus, halting our lives, forcing us to stay home and slow down. An inconvenience or a blessing in disguise?
We have been self-isolating for two weeks now, leaving the house to go to the shops, to exercise or go to work. The kids haven’t ventured out of our suburb in two weeks and were actually shocked when I bought home some Easter eggs from the supermarket the other day as they haven’t come shopping with me since before all the easter stock was front and centre!
With a little more time on our hands, I’ve been trying to think up recipes that I can share that are delicious and suitable for working from home lunches or dinners, which don’t take too long to prepare, yet are not suitable for taking to work. This slow roasted tomato bruschetta is exactly that. It requires about 5-10 minutes hands on time, yet requires time in the oven to roast – perfect to be put on mid morning and roast away while you get back to work.
Our garden has been producing tomatoes in abundance over the past 6 or so weeks. Elise loves to eat the cherry tomatoes as they are and I have been making Passata with the larger ones, but we are still over flowing with cherry tomatoes, so this is a great dish to use up a chunk of tomatoes if you have an excess. We’ve had it a couple of times now and it is really makes a traditional bruschetta look quite inferior. The kids have enjoyed it too.
Hope you’re all surviving this weird and wonderful time. Remember to sit back and embrace the extra time you have as it won’t last forever.
Makes 4 slices
- 400g cherry tomatoes, some halved
- 2 sprigs of thyme, leaves removed
- Zest of 1/2 a lemon, coarsely grated
- 1 tbs extra virgin olive oil
- 1 tbs balsamic vinegar
- Salt and pepper
- 4 slices of sourdough bread
- 1 large handful of basil leaves
- Feta, to serve
- Preheat the oven to 140°C and line a baking tray with baking paper.
- Place the tomatoes into a bowl and add the thyme, lemon zest, oil, balsamic vinegar and a good grind of salt and pepper. Mix to combine.
- Place onto baking tray and slow roast for 45-50 minutes.
- Once roasted, remove from the oven and allow to cool slightly.
- Toast the bread and drizzle with olive oil. Top each slice with 1/4 of the tomato mixture. Top with some torn basil leaves and crumbled feta.
- Serve as is or with a poached egg.
Happy New Year. Apologies for my lack of regularity with recipes here in the past few months. I am going to make an effort to post a little more regularly this year, so stay tuned for some delicious recipes.
Overnight oats or Bircher muesli is a great way to start your day and a nice change from an ordinary muesli or granola and great for those who love porridge in the Winter – kind of like a Summer porridge. I absolutely love a good carrot cake and the combination of spices that are used in a carrot cake are delicious, hence, I have been meaning to create this recipe for months. Currently, we have carrots growing in the garden and I have had a little bit more time with school holidays and the Christmas break, so it seemed like a good time. And a great recipe to be the first addition to my blog for 2020 and this decade.
Oats are one of the best ways that you can start the day. They are a filling, low GI carbohydrate source, which means they will cause a lower spike in blood sugar level, leaving you feeling more satiated than something with a higher glycemic index. They also are a great source of soluble fibre, which has been shown to assist with improving cholesterol as well as being important for digestive health.
Our kids LOVE Bircher muesli. Whenever I have made a batch, it is always the breakfast of choice over their usual faves. The carrot cake flavours were also well received, although Mark did comment that there was too much carrot, but I feel that if he couldn’t see the carrot it would not have bothered him in the slightest.
Ordinarily, for our breakfasts, we would just have my homemade natural, Greek style yoghurt, but I thought that I would flavour the yoghurt for this with some honey and cinnamon, to make it a bit reminiscent of the cream cheese icing that often accompanies a carrot cake. If you wanted to take this one step further, you could add some cream cheese to this yoghurt. And if you wanted to make it even more carrot cake like, you could soak it in half pineapple juice to mimic the pineapple that is commonly added to a carrot cake.
- 2 1/2 cups rolled oats
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 60g raisins, roughly chopped
- 1 medium carrot, peeled and grated
- 1 medium apple, peeled and grated
- 3 cups water
- 2 cups thick Greek style yoghurt
- 1 tbs ground cinnamon
- 1 tbs honey
- 1/4 cup walnuts, toasted
- 1/4 cup coconut flakes, toasted
- 1/4 cup pepitas, toasted
- The night before, prepare the oats by placing the oats, spices, raisins, grated carrot and apple into a medium sized bowl that can be covered, or a container with a lid. Stir to evenly mix the carrot, apple and spices through the oats.
- Add the 3 cups of water and stir again to combine. Cover and refrigerate overnight.
- To toast the nuts and seeds, preheat the oven to 200°C and place the walnuts onto a baking tray. Place into the oven for 10 minutes. Once 5 minutes has lapsed, add the pepitas and flaked coconut. Remove from the oven and allow to cool. Place into a container to be used in the morning.
- In the morning, prepare the honey cinnamon yoghurt by placing the yoghurt, honey and cinnamon into a bowl and mixing well to combine.
- Serve desired portion (1/2-2/3 cup is usually adequate) of soaked oats into a bowl, top with a couple of dollops of yoghurt and a sprinkle of the walnut mix.