Oats three ways
Three simple breakfast recipes using oats, chocolate peanut butter porridge, a blueberry and banana smoothie, and baked oaty sprinkle.
Ingredients
Method
Ingredients
Chocolate peanut butter oats
- 1 banana
- 1/3 cup rolled oats
- 1 Tbsp cocoa powder
- 1/3 cup milk of your choice
- 1 Tbsp smooth peanut butter
- Chocolate chips and peanuts, to serve
Blueberry banana smoothie
- 1 banana
- ½ cup frozen blueberries
- 2 Tbsp oats
- ¼ cup blueberry yoghurt
- 1/3 cup milk of your choice
Baked oaty sprinkle
- 1 cup oats
- ½ cup chopped nuts and/or seeds
- ¼ cup corn or bran flakes
- 2 Tbsp threaded coconut
- ¼ cup maple syrup or honey
- 3 Tbsp coconut oil
Method
Chocolate peanut butter oats (serves 1)
- Mash half the banana and add it to a saucepan with the rolled oats, cocoa powder and milk. Place over a medium heat and cook while stirring for 3-5 minutes, or until thickened and the oats have cooked through.
- Transfer to a bowl. Drizzle over the peanut butter, then slice the remaining banana and place on top. Sprinkle with chocolate chips and/or peanuts and serve immediately.
Blueberry banana smoothie (serves 1)
- Place all ingredients into a blender. Blend until completely smooth, then pour into a glass and serve immediately.
Baked oaty sprinkle (makes 2 cups)
- Preheat your oven to 200 degrees celsius. In a bowl, combine the oats, a pinch of salt, almonds, corn flakes and mix well. Pour the maple syrup and coconut oil over the dry mixture. Mix well until all dry ingredients are coated.
- Scatter over a lined baking tray, and place into the oven to bake for 15-20 minutes or until crisp and golden brown. Leave to cool completely, then store in an airtight container for up to 5 days.