Four Kinds of Fruity Oats

Four Kinds of Fruity Oats

Same, same but different. It’s always a great idea to start the day off with an energizing, filling, nutritious, and delicious bowl of porridge. Apart from that, it literally only takes you five minutes to make and there are so many different ways to pimp up your oats. Here are four easy fruit and nut porridge creations for you to choose from. You can even come up with your very own combinations. Set your taste buds and creativity to ON and you’ll be the next oat chef in no time! Oh, and for the best flavor, make sure to only use roasted nuts.

FOR 1 PORTION EACH / (GF), DF, VGN, RSF

PORRIDGE (OATMEAL)

100 ml (3 1/2fl oz) water

pinch of salt

4 tablespoons oats (oatmeal) (gluten-free)

150 ml (5 fl oz) milk of choice, e.g. soy, almond, rice milk

1 small ripe banana

1–2 teaspoons maple syrup or sweetener of choice

few drops of vanilla extract

 

 

STRAWBERRY & HAZELNUT

6–8 strawberries, plus extra to serve

1 teaspoon maple syrup or sweetener of choice

1 tablespoon water

1 tablespoon hazelnuts, roasted and crushed, or 1 tablespoon hazelnut butter, to serve

 

RASPBERRY & CASHEW

2–4 tablespoons raspberries, plus extra to serve

1 teaspoon maple syrup or sweetener of choice

1 tablespoon water

1 tablespoon cashews, roasted and crushed, or 1 tablespoon cashew butter, to serve

 

BLUEBERRY & PISTACHIO

2–3 tablespoons blueberries, plus extra to serve

1 teaspoon maple syrup or sweetener of choice

1 tablespoon water

1 tablespoon pistachios, roasted and crushed, or 1 tablespoon

pistachio butter, to serve

 

POMEGRANATE & PECAN

2–3 tablespoons pomegranate seeds, plus extra to serve

1 teaspoon maple syrup or sweetener of choice

1/2 tablespoon water

1 tablespoon pecans, roasted and crushed, or 1 tablespoon pecan butter, to serve

 

For the porridge, bring the water, salt, and oats to the boil in a saucepan, turn down the heat to medium, add the milk and cook for about 4–5 minutes. Stir from time to time, ensuring that it doesn’t stick to the bottom of the pan.

Mash the banana and add to the oats together with the maple syrup and vanilla extract. Stir well and cook for a further 4–5 minutes. Add another splash of milk if desired.

For the different fruit variations, heat the fruit together with the maple syrup and water in a saucepan and cook for a few minutes until softened.

Spoon the cooked fruit into a jar or bowl, followed by the cooked oats, and top with fresh fruit and nuts or nut butter.


Recipes excerpted with permission from Eat Better Not Less by Nadia Damaso, published by Hardie Grant Books 2017, RRP $24.99 hardcover.

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