oats

With the cost of living rising and energy levels soaring to unprecedented levels, we’ll all be tightening our belts for the next hundred years – so probably not the best time to buy a flat. Oh well, we’ve done it now, so we might as well snuggle up with a bowl of jammy baked oats and think warm thoughts, as it’s going to be a long cold winter… Wow, that came out bleaker than anticipated… Here’s a funny cat video to make up for it.

Blueberry baked oats
Serves 1 large or 2 smaller portions / Hands on time 5 mins / Total time 25 mins V Gf*
You’ll need: Oven-proof ramekins
40g gluten free or regular porridge oats
100g full-fat or fat-free Greek yogurt
1 medium egg
1 tsp maple syrup
½ tsp vanilla extract
75g blueberries (or fruit of your choosing)
Flavourless oil for ramekins (I use Fry Light spray oil)

TIP: This recipe makes one hearty portion of porridge or two slightly more modest portions. I tend to split it into two on a weekday as I prefer to eat lighter midweek.
TIP: Not keen on blueberries, try substituting for other fruits such as plum, raspberries or even apples.

Method

Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a medium sized bowl, measure and combine all the ingredients together and put to one side.
Lightly oil one to two ramekins and spoon in the mixture. Bake on the middle shelf for 20 minutes (it should be springy to the touch when cooked). Allow to cool for a few minutes and serve in the ramekins with extra yogurt and maple syrup if you like.

TIP: Baked oats can be chilled and kept in the fridge for up to 4 days. I like to take them to work in a Tupperware cold and reheat in the microwave.

V – Vegetarian *Gf – If gluten free, please use gluten free porridge oats

Lets all pretend to be Deliciously Ella for a day and make some overnight oats shall we? Now I know Ella didn’t invent overnight oats but I can picture her making them more than anyone else in the world. I can see her now, pouring oats, seeds and nuts out of individual Kilner jars and covering them with homemade almond milk, before gliding upstairs to bed in her silk pyjamas and White Company socks. She closes her bedroom door before quietly sobbing over the fact she can’t have a Domino’s. I mean she literally can’t, there isn’t a single thing on that menu that poor girl can eat. This in turn, has made me a lot more humble about eating pizza ‘I’m doing this for you Ella’ I think, as I stuff a large slice into my face. Delicious.
But we’re not having pizza today folks, although I did last week, thus the need for a healthy breakfast. So lets totes eat some oats (see what I did there) and save up all our delicious calories for pizza, cakes, pies and Percy Pigs (veggie ones of course).

This post is dedicated to all those who lost their lives last Saturday night in the London Bridge terror attack. My heart goes out to their friends and families.

Easy overnight oats
Serves 1 / Hands on time 5 mins / Total time 5 mins + chilling / V Vn Df
50g oats
1 tbs cashews
1 tbs pumpkin seeds
1 tbs flaxseed mill (optional)
175ml coconut milk
¼ tsp vanilla extract
1 tbs maple syrup
1 passion fruit, seeds scraped out
Handful of fresh berries
Lemon wedge

Method
1. Measure out 50g of oats and add to an airtight tupperware container with a lid. Add 1 tbs of flaxseed mill, cashews and pumpkin seeds and give it a quick stir.
2. Add the coconut milk, a Tbs of maple syrup and a quarter tsp of vanilla essence. Give it a quick stir and then pour over the oats. Give it another good stir with a spoon, making sure all the oats are covered. Pop the lid on and refrigerate overnight.
3. Spoon into a bowl, top with passion fruit, berries and a squeeze of lemon.

High protein version
Serves 1 / Hands on time 5 mins / Total time 5 mins + chilling / V Vn Df
25g oats
15g cashews
15g pumpkin seeds
10g flaxseed mill
1 tsp chai seeds
30g frozen mixed berries
100ml milk (I use oat milk but any you like)
1 tsp maple syrup
Put all above ingredients in a container and mix well. Refrigerate overnight. Serve with Greek yogurt and your choice of nut butter for an extra protein hit.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.