There are few things as upsetting as reaching for an ingredient, only to find out it expired three weeks ago. From oatmeal to condiments like soya sauce, here are five foods with a long shelf life, along with some helpful storage tips.  

Oatmeal  

How long it lasts: Two to three years 

Oatmeal, the number one nutritious (and delicious) breakfast for many, is jam-packed with essential vitamins, minerals and fibre, making it the perfect food to stock up on in your pantry. “Regular and quick-cooking oats can last in the pantry unopened or resealed for two to three years,” says Laura Burak, a registered dietitian and founder of Laura Burak Nutrition.  

Storage tip: If you want to store your oats for a long while, keep it in a cool, dry place in the original cardboard packaging. Additionally, you can transfer it to an airtight container. 

Spoil your family with these scrumptious rooibos, oat and honey cakes. 

Soya sauce 

How long it lasts: Indefinitely (unopened); six months (opened); two years (refrigerated)  

Good news, sushi lovers! You can buy your soya sauce without fretting about the expiration date. Soya sauce is used extensively in Asian cooking and is a fantastic ingredient to stock in your pantry. Plus, it lasts for long whether it’s been opened or not.   

Storing tip: Once opened, store it in the refrigerator. Putting it in your pantry? Keep your bottle away from appliances that generate heat (like a dishwasher or stove). 

@armitathefoodie Soy sauce hack #soysauce #tiktokhacks #cookingtipsandtricks #foodie #lifelesson #sushi #vancouver#learnontiktok ♬ Savage Love (Laxed – Siren Beat) – Jawsh 685 & Jason Derulo

Sugar 

How long it lasts: Two years 

Most of us go through sugar so fast that we never spare a thought about its expiration date. Those white (or yellow or brown) granules that make our world go round can (technically) be stored forever without spoiling. However, for best quality, it’s recommended that you use sugar within two years of opening.  

Storage tip: Keep your sugar in an airtight, moisture-proof container on a cool, dark shelf in your kitchen. 

Tea 

How long it lasts: Six to twelve months 

From Ceylon and Earl Grey to our beloved rooibos, tea is a popular warm (or cold) beverage enjoyed by most. Depending on the quality, looseleaf tea’s shelf life can extend a year longer than tea bags. Additionally, the type of tea (like aged white tea) can determine the lifespan and even improve with age, while others (herbal teas with added oils) have a shorter shelf life.  

Storage tip: Keep looseleaf tea and tea bags away from moisture and stow them in a sealed container for best results.  

 

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This yummy strawberry and basil iced tea will cool you off during summer’s heat 

Dried fruit 

How long it lasts: Twelve months 

What do you do when you don’t have fresh fruit on hand? Reach for dried fruit (in moderation), of course! Whether you snack on it, throw it in a potjie or use it for baking, dried fruit is a versatile ingredient to stock in any pantry. 

Storing tip: Keep it in tightly sealed containers. Additionally, you can pop it in the freezer to extend its shelf life even more. 

Photography:

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We could happily eat a bowl of oats all year round. But this recipe with apple sauce takes the cake! We even spiked it with a tot of whiskey. (optional)

SERVES 4 // COOK TIME 35 min

INGREDIENTS
For the porridge
3 cups oats (not instant or quick-cooking)
600 ml milk
600 ml water
½ tsp salt
For the apple sauce
4 Royal Gala apples, peeled, cored and chopped
30g brown sugar, plus extra to serve
Juice of 1 lemon
1 tbsp whisky (optional)
50g flaked almonds, toasted
Cream, to serve

METHOD
For the porridge
1. Mix together all the ingredients in a pot and bring to a simmer. Cook for 15–20 minutes, stirring continuously, until thickened and cooked through. (It will thicken further on standing. Use a little more or less milk to reach your desired consistency.)
For the apple sauce
1. Place the apples, sugar and lemon juice in a pot and bring to the boil, then reduce the heat and simmer for 10 minutes, until the apples are soft but not falling apart. Add the whisky.
2. Spoon the sauce over the porridge. Sprinkle with toasted almonds and serve with cream.

Make your mornings sweet with these delicious sesame oats with fig jam. If you can’t find tahini, opt for nut butter of your choice instead.

The post Old-fashioned oats with warm apple sauce appeared first on MyKitchen.

A bowl of warm oats on a cold winter’s morning is food for the heart, but a nourishing warm pear gingerbread oatmeal smoothie is food for the body.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 cups milk
⅔  cup oats
1½ pears, chopped
1 banana, chopped
1½ tbsp nut butter
1½ tbsp honey
1 tsp ground ginger
½ tsp vanilla essence
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice

METHOD
1. In a pot, heat 3 cups milk until just before boiling. Remove from the heat, then add oats and cover. Soak for 10 minutes.
2. Blend the rest of the ingredients, with the remaining cup of milk, until smooth. Add the soaked oats and pulse again.
3. Pour into glasses and enjoy.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Still love some good old fashioned oats? Try our oat breakfast bake with honey and berries.

The post Warm pear gingerbread oatmeal smoothie appeared first on MyKitchen.

A bowl of oats with tropical flavours and fruit is the best way to start the day, especially in summer. Make this coconut and grapefruit oatmeal breakfast bowl in 20 minutes!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 × 400 ml tin coconut milk
½ cup water
2 cups oats
½ tsp salt
2 tsp honey
1 tsp vanilla essence
1 grapefruit, cut into segments, to serve
¼ cup coconut flakes, toasted, to serve
¼ cup cashew nuts, toasted, to serve
2 tsp honey, to serve

METHOD
1. Bring coconut milk and water to a boil in a pot over medium heat. Add the oats and salt and reduce the heat. Simmer for 5 minutes, stirring occasionally, until liquid has been absorbed and the oats are soft.
2. Mix in the honey and vanilla essence.
3. Dry-fry grapefruit in a hot pan until slightly caramelised, about 3–5 minutes.
4. Top the oats with grapefruit segments, coconut flakes and cashew nuts. Drizzle with honey.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

For an even sweeter option, try our sesame oats with fig jam!

The post Coconut and grapefruit oatmeal breakfast bowl appeared first on MyKitchen.

Yep, we’re still obsessing over savoury oats. We’ve upped our game with this version by adding eggs and paprika-coconut (breakfast game-changer). Tuck in!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
2 cups oats
2 eggs
½ cup coconut flakes
½ tsp olive oil
½ tsp smoked paprika
20 g micro-rocket

METHOD
1. Blend the oats until fine, then cook.
2. Boil the eggs for 6 minutes, then peel and halve.
3. Toast the coconut in a dry pan. Drizzle with olive oil, sprinkle with paprika and toss to mix.
4. Dish up the oats in bowls. Top with toasted coconut, eggs and micro-rocket.

The post Savoury oats with eggs and paprika-coconut appeared first on MyKitchen.