These little oats are so diverse that we can fill our whole week full of breakfast and not have the same thing twice. With lots of different varieties and toppings of your choice, they really are for everyone. The best way to start the day off!
Check out the many different options including and recipe ideas below for your breakfast oats.
Recipe Idea: Orange & Blueberry Bircher
70g porridge oats
2 tbsp golden linseeds
zest of ½ an orange
¾ of a 175g tub yoghurt
2 peeled and chopped oranges
4handfuls blueberries from a 150g pack
STEP 1: Mix 70g of oats and 2 tbsp golden linseeds with the zest of 1 /2 an orange. Pour over 300ml boiling water and leave overnight.
STEP 2: The next day, stir in three-quarters of a 175g tub of yoghurt, spoon into glasses or bowls, top with 2 peeled and chopped oranges, the remaining yoghurt and 4 handfuls blueberries from a 150g pack.
Recipe Idea: Baked Oatmeal Cups
Ingredients (for 12 cups)
2 large eggs
1 ½ cups milk(360 mL)
½ cup applesauce(125 g)
¼ cup sunflower butter(60 g), or nut butter of choice
¼ cup maple syrup(55 g)
2 teaspoons vanilla extract
3 cups old fashion oat(300 g)
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon fine salt
topping of your choice
STEP 1: Preheat oven to 350°F (180°C).
STEP 2: Place milk, applesauce, nut butter, maple syrup, vanilla, and eggs in a medium-sized bowl. Whisk until combined.
STEP 3: Add oats, baking powder, cinnamon, and salt. Stir quickly to make sure everything is well-hydrated.
STEP 4: Pour batter into a greased muffin tin, and add toppings of your choice. Bake for 20–25 minutes or until the middle springs back when gently pressed.
Recipe Idea: Chocolate Protein Oats
1/3 of a cup of oats
2 tsp of cocoa/cacao powder
1 scoop of @theproteinworks vanilla protein
150ml plant-based milk (I use hazelnut or almond)
water to reach desired consistency
STEP 1: Mix all the ingredients together in a bowl
STEP 2: Cook for approx 5 minutes
STEP 3: Top with blueberry chia pudding, coconut flakes, @pipandnut peanut butter and 1 square of dark chocolate!
Recipe Idea: Good-For-You Granola
2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g sunflower seed
4 tbsp sesame seeds
50g pumpkin seeds
100g flaked almond
100g dried berries (find them in the baking aisle)
50g coconut flakes or desiccated coconut
STEP 1: Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
STEP 2: Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yoghurt. The granola can be stored in an airtight container for up to a month.
Recipe Idea: Chocolate Orange Flapjacks
200g porridge or jumbo oats
120g unsalted butter , melted and cooled
1 orange , zested and juiced
100g dark chocolate , roughly chopped
80g brown sugar
100ml golden syrup
STEP 1: Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
STEP 2: Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three-quarters of the chopped chocolate.
STEP 3: Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow cooling completely on a wire rack before serving.
Recipe Idea: Slow-Cooker Blueberry Porridge
Unsalted butter, for greasing
750 ml whole milk
500 ml water
200 g porridge oats
50 g brown sugar
2 tbsp. maple syrup, plus more for serving
2 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. salt
100 g frozen blueberries
25 g desiccated coconut
STEP 1: Butter the inside of your slow cooker.
STEP 2: Add in all ingredients except blueberries and coconut. Cook, stirring occasionally, on high for 4 hours, or on low for 8 hours.
STEP 3: In the last 10 minutes of cooking, turn the dial to warm and gently stir in the blueberries and coconut.
STEP 4: Serve topped with maple syrup.
6 slices bacon, chopped
3 c. whole milk
1 c. Cascadian Farm™ Farm Stand Harvest organic honey, almond and chia granola
1/4 tsp. fine sea salt
1/2 c. shredded Cheddar cheese
Freshly ground black pepper
1 tbsp. Sliced scallions
Method STEP 1: Preheat oven to 350 degrees F. In a small skillet, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate and drain.
STEP 2: In a 1-quart saucepan, heat milk, granola, and salt over medium heat. Boil 3 to 4 minutes, stirring occasionally, then stir in half the bacon pieces and half the cheese. Transfer granola mixture to a buttered 12" ovenproof skillet.
STEP 3: Make four nests and crack in eggs. Scatter remaining bacon and cheese over top and bake until egg yolks are firm about 5 minutes.
STEP 4: Season with salt and pepper and garnish with scallions.
1 tsp matcha powder
1 serving of vanilla protein powder
1/2 cup of rolled oats
3 tablespoons of vanilla yoghurt
plant milk (until it’s all covered)
STEP 1: Mix all together in a bowl
STEP 2: Refrigerate overnight
STEP 3: Add delicious toppings
Also, we are totally loving @lentilda's breakfast bowls, if you want to get your own coconut bowl head to The Lifestyle Guide sustainable favourites, Wearth London, who have this lovely gift set that comes with spoons!