You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Basic Porridge
I’m just going to say it… I love oats. I’m not kidding when I say that I have porridge basically every single day for breakfast; and not just in the autumn or winter, this is a year-round staple for me. I love how it keeps me feeling full all morning, and how easy it is to customise.
This is my basic go-to recipe. You can eat this as is, sprinkled with a thick layer of crunchy sugar. Or use it as a base for any fruit, toppings or spices you want to use. I like to keep it simple with some dried fruit and cinnamon, or fresh fruit and homemade compote. I love that every single bowl tastes completely different.It goes to prove that all you need is a few good basic recipes to get you started.
To make this recipe a success, I’ve learnt the hard way that the oats HAVE to be good-quality. Make sure you purchase rolled oats – gluten free if required – that aren’t too fine or ‘dusty’. Or so thick that it takes them forever to cook. It may sound silly but it really does make a big difference to not only the texture, but also the taste of the porridge. If, like me, you have no idea where to start on the search for the ‘perfect’ porridge oats, I’ll let you in on my family favourites. 😊 My mum absolutely swears by Flahavan’s Irish Oats, and my favourite GF oats are Waitrose Free From Porridge Oats. But, if you have a favourite brand please let me know, I’d love to check them out!
I used a combination of water and milk for this recipe but if you prefer then you can solely use one or the other, depending on personal preference. You can even do a straight swap for a dairy free alternative if you need to, I’ve made this recipe using coconut milk loads of times and it still turned out creamy, soft and deliciously moreish. This really is a meal for everyone!
I’ll admit, when I’m in a rush I tend to throw everything together and quickly chuck it in the microwave. But, like we all know, the best porridge is always cooked on the hob! Simmering until the oats turn thick and creamy. Then pile high with your favourite toppings. You’ll soon be loving oats as much as me!
Rosie x
| Prep Time | 2 Minute |
| Cook Time | 10 Minutes |
| Passive Time | 6 Minutes |
| Servings |
Person
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Ingredients
- 60 grams Rolled Porridge Oats gluten free, if required
- 175 ml Water
- 250 ml Milk and extra for the topping, dairy free alternative if required (I use coconut milk)
- Sprinkle of White Granulated Sugar optional topping
Ingredients
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Instructions
- Place all the ingredients, besides the sugar, into a saucepan and bring the mixture to the boil.
- After it's come to the boil, gently simmer the oats for roughly 7 minutes or until the oats are creamy and cooked. If you're adapting this recipe, this is also the point where you my add any additions.
- Once cooked, place the porridge into your bowl, top with a light layer of milk / dairy free alternative and a sprinkle of sugar.
- Enjoy your piping hot and deliciously sweet porridge!
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Basic Overnight Oats
If you had to name your most used ingredient, what would it be? For me, it’s oats. I use them all the time and have them in some form or the another pretty much every day. I love using them in little treats like flapjacks and cookies, and in snacks to power me through the day, like my tropical treats or date bites. And I love using them to make a crunchy topping for my crumble for a delicious dessert.
But, in my eyes breakfast is where this ingredient really gets a chance to shine. Whether it’s a big bowl of homemade muesli or granola; which are both guaranteed to keep you full all morning, thanks to the oats slow release energy. Or porridge, who doesn’t love porridge?! I don’t think anything can beat a warm, steaming bowl of oats on a cold winter morning. Or my newest obsession…
[Read more…]
Festive Breakfast Cookie Bite
I’m a big fan of grab and go breakfasts. Something that you can quickly pick up before you leave the house and eat on the go. My mornings are normally so hectic, and no matter how early I wake up, I’m running around trying to do everything at the last minute. This means that – annoyingly – my breakfasts are never as good as I’d like them to be. And that’s where quick and convenient food like this comes in.
I love the simplicity of these snacks, there are only 6 ingredients and the whole recipe is so easy to follow. The end result is a bit like a soft, fruit-packed ‘healthy’ cookie. It’s filled with dried dates, cranberries and apricots – mainly because these are the flavours that remind me of the holidays. But the apricots also help to add a little less sweetness to the mixture, which I prefer in a breakfast.
Soaking the fruit in orange juice not only helps to add a citrus kick, but it also softens up the dried fruit a little so that the mixture is easier to blend. Oats are used to bind everything together; they are also a great source of fibre and energy, so they really help to power you through the day. I’ve used buckwheat – which despite the name is gluten free – because I love the slightly crunchy texture and nutty flavour it gives to the cookies. Being allergic to nuts means I’ve had to be a bit creative in order to get nutty crunches in my dishes!
These biscuits can be eaten as a quick snack or have a couple as a quick grab and go brekkie.
Rosie x
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| Prep Time | 80 Minutes |
| Cook Time | 15-20 Minutes |
| Passive Time | 1 Hour |
| Servings |
Breakfast Bites
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Ingredients
- 1 cup Dried Cranberries
- 1 cup Dried Apricots
- 1/2 cup Dried Medjool Dates roughly 6
- 1 1/2 cups Fresh Orange Juice or good quality store-bought if fresh isn't available
- 1 1/2 cups Jumbo Oats Gluten Free if required
- 1/2 cup Buckwheat
Ingredients
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Instructions
- Place all the dried fruit and orange juice in a bowl. Cover and allow the mixture to soak for 1 hour.
- Preheat the oven to Fan 160* / 180*C / 350*F / Gas Mark 4. Line a baking tray with parchment paper and set aside.
- Add the jumbo oats to the blender and pulse until coarse
- Add the orange-soaked fruit, including any remaining juice, and buckwheat to the blender blend until combined
- Take a small amount of the mixture and flatten into a disc shape, use a spoon if this is easier. Place the cookie on the pre-lined baking sheet. Repeat with the remaining mixture, leaving a gap between each cookie to allow for slight spreading.
- Place in the centre of the oven for 15 minutes, or until the outside turns golden brown.
- Leave on the baking tray for 10-15 minutes to cool before transferring to an airtight container.
Recipe Notes
Store in an airtight container, in a cool environment.
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