They say breakfast is the most important meal of the day, so make the most of it with something nutritious and delicious. Food writer Libby Kimber shares two recipes with the humble oat for a warming start to the day.
Porridge with caramelised banana
Serves: 1 | Prep: 5 mins | Cook: 15 mins
Ingredients
- 1 ripe banana
- 1/2 cup rolled oats
- 1 cup milk, plus extra for serving
- 1/2 cup water
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp pepitas
- Drizzle of honey
Method
- Prep your banana by slicing it into 3cm diagonal chunks, set aside.
- Pour oats into a small, heavy-based saucepan and add in milk and water. Bring to the boil then turn heat down to low and allow to cook for 5-7 minutes, stirring often to ensure the oats don’t stick to the bottom. Your oats are ready when they are plump and soft.
- While the oats are cooking, toast the pepitas in a small frypan with the oil. Pour pepitas into the oats then cook the banana in the same frypan. Cook on each side until golden and caramelised.
- Pour the oats into a bowl and top with the caramelised banana and a drizzle of honey and milk.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
ghnutrition.com.au | @ghnutrition
Coconut blueberry baked oats
Ingredients
- 3/4 cup walnuts
- 2 cups rolled oats
- 1/2 cup (firmly packed) shredded coconut
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 440ml (about 1 3/4 cups) milk of choice
- 3-4 Tbsp honey, brown rice syrup or maple syrup
- 1 tsp vanilla extract
- 2 Tbsp melted butter or coconut oil, plus a little extra for greasing baking dish
- 1 1/2 cups fresh or frozen blueberries
Method
- Preheat oven to 180°C. Roughly break up the walnuts into halves and spread out on a small tray. Toast for about 6 minutes or until lightly golden, then set aside to cool.
- Combine oats, coconut, cinnamon, ginger, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the eggs, milk, honey (or other liquid sweetener), vanilla and melted butter or coconut oil.
- Take a baking dish and lightly grease the sides with a dash of butter or oil. Scatter in half of the oat mixture and spread evenly across the base. Then layer in about a cup of the blueberries, followed by the rest of the oat mixture, walnuts and finally the remaining blueberries.
- Carefully pour the liquid mixture over the dish, making sure it distributes evenly and settles into the dry ingredients. You can shake the dish gently to help the liquid sink in.
- Bake the mixture for approximately 45 minutes, or until the centre of the bake feels firm and the top is a deep golden brown and slightly crispy.
- To slice and store, allow the bake to cool to room temperature, then cut into pieces and store in an airtight container in the fridge. It should last up to five days.
Recipe and image courtesy of Australian Eggs | australianeggs.org.au
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