Tag Archives: oats

Soaked Oats

Come springtime hot porridge can be seem a bit like a winter chore.  For variety if nothing else you should try this recipe.  It is  lighter and has a different texture and taste to porridge.  It retains the same nutritional impact possibly gaining something from not cooking. In the photo I have combined the oats with the compote and toasted nuts. It will work with bananas or any fruit. Toasted nuts and seeds, always.

You can use any kind of oat for this recipe apart from  the fine oats such as Quaker which are a bit powdery. The consistency of the soaked oats is optimal with medium sized oats. The quantities given for this recipe is for 2 people for one breakfast. It doesn’t really keep that well so be exact with the measurements.

Ingredients 

75g oats per person
225ml apple juice
Yoghurt (Greek, soya or natural)

Method

Place the oats into a tupperware container or glass bowl with a lid or just wrap with cling film.  Cover with the apple juice.  The oats need to completely covered but not swimming in the juice.

Put into the fridge for a minimum of 3 hours. Overnight works better  so you can have them for breakfast that day.

When you are ready to eat the oats put them into a colander and drain the apple juice off.  Put back into the bowl and stir in a tablespoon of yoghurt until nice and creamy.  If you don´t want to use yoghurt, you can use almond or hazelnut milk or a bit of both.  I recommend ‘zero’ greek yoghurt

To serve

Take two individual glasses and spoon in some of the fruit compote and then spoon in the soaked oats.  Sprinkle with toasted nuts and seeds.

Banana & Almond Bars

This is an alternative recipe to flapjacks. We found all flapjack recipes contained butter and sugar.  We tried a few flapjack recipes substituting the butter for oil but they did not hold together.

In this version the natural sweetness comes from the bananas and the dates. The bananas bind it all together.

Ingredients

2 large, ripe bananas
125g dates (buy dates without the stone)
60g walnuts
60g blended linseeds or pumpkin seeds (you can buy this already done in health food shops, there is a good brand called Linwoods)
225g small oats
125g flaked almonds

Method

Heat the oven to 200 degrees centigrade.  Place the flaked almonds into the oven and toast until golden brown.  Take out, leave to cool and reduce the oven temperature to 180 degrees.

Mash the bananas until very soft.  Chop the dates into small pieces (size is not so important, but they need to be fairly small).  Roughly chop the walnuts, and mix together all of the ingredients except for the flaked almonds.

To bake these bars you need a 22x22cm (9x9in) glass or ceramic baking dish. Lightly grease the dish with olive oil.

Evenly spread the flaked almonds onto the bottom of the dish, and then press the oat mix over the top.  Press down firmly with your hands as you need the almonds to stick and to ensure a compact biscuit.

Bake in the oven for 30 mins.

Leave to cool completely, before cutting into squares.  If you have used a metal baking tray, then you will need to turn out onto a board, to prevent scratching the tray with your knife.