Blueberry baked oats

August 29, 2022August 29, 2022 ~ Corrie ~ 2 Comments

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
75-100g 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

Chocolate pear porridge

January 28, 2020January 29, 2020 ~ Corrie ~ 4 Comments

I like it when my breakfast resembles dessert, especially when it’s deceptively nutritious and uses seasonal produce. January is literally the only time you can get a pear that isn’t so hard you chip your teeth on it. So get with the season and enjoy a warming bowl of chocolate porridge – would be rude not to.

Chocolate pear porridge
Serves 1 / Hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup porridge oats
2/3 cup oat milk
1 heaped tsp cocoa powder
1 tsp milled flaxseed (optional)
Pinch of sea salt flakes
Handful fruit and nuts
1 tsp maple syrup + extra to serve
Drop of vanilla extract (optional)
½ pear to serve, sliced

Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement.

Method
1. In a small saucepan, combine all the ingredients together apart from the pear. Cook on a medium heat stirring continually until the porridge is thick and creamy.
2. Serve immediately topped with sliced pear and a drizzle of maple syrup.

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.

V– Vegetarian Vn– Vegan Df– Dairy free.

Frozen berry porridge with maple syrup

March 18, 2018October 31, 2019 ~ Corrie ~ 4 Comments

I recently decided to try and become one of those people who gets up half an hour earlier for work, to do a spot of Pilates and eat a healthy and balanced breakfast. So far, I’ve struggled with the Pilates part and the getting-up-earlier part, but I have been making progress on the breakfast part – go me! Scoffing Pret croissants (plural) at my desk is now a thing of the past – I now opt for a bowl of granola with yoghurt, or scrambled eggs (not together, that would be horrible).
So, does this new, exciting weekday breakfast make me late for work? Yes, it does. Does eating it in under 60 seconds and then running for the bus give me indigestion? Of course! But I’m enjoying the variety. So, this week I thought I’d dip my toe into the world of porridge (not literally. Again, that would be horrible).
I’m not a massive porridge eater. I find it a bit sloppy, but I need something filling and hearty after all of this depressing snow. So, armed with frozen berries and maple syrup, I found this to be a cheap and cheerful way to start my day. Just need to remember to soak the pan next time – porridge can stick like cement. Enjoy!

Frozen berry porridge with maple syrup
Serves 1 / Hands on time 10 mins / Total time 10 mins V Vn Df
2 small handfuls frozen berries
1 tbs maple syrup
1/3 of a mug of porridge oats
2/3 of a mug of oat milk
Greek or coconut yogurt to serve (optional)

Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement.

Method
1. Put your frozen berries in a small saucepan with a tablespoon of maple syrup. Cook on a low heat with the lid on while you prepare your porridge.
2. Combine the porridge oats with the oat milk and a small pinch of salt. Cook on a medium heat in a saucepan stirring continually until the porridge is thick and creamy.
3. Serve immediately in a bowl topped with warm maple syrup berries and yogurt. Delicious.

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.

V– Vegetarian Vn– Vegan Df– Dairy free.

Coconut & mango porridge

June 11, 2015January 29, 2020 ~ Corrie ~ 2 Comments

I had a bit of time this morning – actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time.

I always thought porridge was a bit rubbish without golden syrup drizzled on top of it and poured straight into my mouth from the bottle. But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body. Anyway, I’ve tried a few recipes but most of them seemed to contain shmooshed up banana and not enough coconut for my liking. So I decided to make my own.
I try and cut the mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired, not an enjoyable experience. You can buy it pre-chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.

Coconut & mango porridge
Serves 1 / hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup of porridge oats
2/3 cup of water
4 tbs coconut milk, I use Alpro
1 tbs unsweetened desiccated coconut
1 tsp cashew, almond or peanut butter
½ ripe mango
1 passion fruit, seeds removed
Pinch of sea salt flakes

Method
1. Put your oats in a small pan along with the water, coconut milk, desiccated coconut and a pinch or salt. On a medium heat bring to the boil stirring continuously.
2. Once boiled, take off the heat and stir in the cashew butter, mix until incorporated.
3. Chop the mango and prepare the passion fruit. Served topped with the fresh fruit.

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.

V– Vegetarian Vn– Vegan Df– Dairy free.