Who says oats have to be boring? These rich, cosy recipes turn your humble morning (or even lunch) bowl into a warm hug you’ll actually look forward to. 

Sesame oats with fig jam 

Serves 4  

Ingredients 

For the fig jam 

8 figs
2 cups water
¼ cup honey
1 tsp vanilla essence  

For the sesame oats 

3 cups water
1 cup (90g) oats
¼ cup vanilla protein powder
1 Tbsp sesame seeds, toasted, plus extra to garnish
¼ tsp salt
¼ cup milk
5 Tbsp tahini  

Method 

1. Preheat oven to 180°C.
2. For the fig jam, place the figs on a baking tray. Mix water, honey and vanilla essence. Pour over the figs.
3. Roast figs for 30 minutes, until soft. Mash with a fork and add the fig juices.
4. For the sesame oats, place the water, oats, protein powder, sesame seeds and salt in a pot.
5. Cook over medium heat for 5 minutes, stirring constantly until the oats are cooked and creamy.
6. Remove from the heat. Fold in the milk and tahini.
7. Serve the oats topped with the fig jam. Sprinkle with extra sesame seeds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Poached pears & spiced creamy oats 

Serves 4  

Ingredients 

For the poached pears 

3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon, zested
2cm ginger, peeled
6 pears, peeled  

For the creamy oats 

2½ cups milk of choice
1 cup (90g) rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 Tbsp honey  

To serve 

2 cups plain yoghurt 

Method 

For the poached pears 

1. Place the tea bags in a pot along with the water and the sugar. Gently bring the water to a simmer until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.

For the creamy oats 

1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.

To serve 

1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.

 

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

Savoury oats 

Serves 2 

Ingredients 

1 Tbsp coconut oil
150g oats
3 sprigs thyme
Salt and black pepper
½ tsp chilli flakes
½ cup chopped mushrooms, sautéed
1 cup chopped kale, plus extra to serve
2 eggs, poached
Olive oil, to drizzle 

Method  

1. Place the coconut oil and oats in a saucepan over high heat. Evenly toast the oats for 5 minutes. Remove from the heat and add 1 cup of boiling water to the pan.
2. Turn the heat down and place the oats back on the heat, bring to a low simmer. Add the thyme, a pinch of salt, pepper and chilli flakes. Cook this for another 5 minutes or so, until it reaches your desired consistency.
3. Stir the mushrooms and kale through the hot oats and leave to cook for a further 2 minutes.
4. Serve with poached egg, extra kale and a drizzle of oil.

Savoury overnight oats 

Serves 2  

Ingredients 

1 cup sun-dried tomato pesto
1 cup hot water
1 cup oats
3 Tbsp olive oil
1 clove garlic, grated
3 cups morogo, chopped
¼ cup Worcestershire sauce
2 soft-boiled eggs  

Method  

1. Mix together the sundried-tomato pesto, water and oats. Add to a jar and refrigerate overnight.
2. Heat the oil in a large pan over medium-high heat. Add the garlic and fry until fragrant.
3. Add the morogo and allow to wilt for 5 minutes. Add the Worcestershire sauce, season to taste and cook until heated through.
4. Cool completely and pack into a lunch box.
5. Serve the savoury oats topped with some spicy morogo and a boiled egg.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za 

Also read: Egg breakfast bowls