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 

The post Sweet and savoury oat recipes to get you through winter days  appeared first on MyKitchen.

We share everyday breakfast ideas but with a twist

Tutti frutti

Swirl honey through the cooked oats and garnish with sliced citrus, kiwi and chopped nuts.

Bougie bowl

Whisk vanilla seeds into heated milk and swirl through oats. Top with halved figs, pomegranate rubies and edible flowers.

Very berry

Mix fresh raspberries and gooseberries through the cooked oats and finish off with fresh mint leaves and walnuts

Nut butter blast

Add a sliced banana, peanut butter and toasted coconut to the cooked oats. Drizzle with honey.

Meal maths

Turn this ordinary pantry staple into something extraordinary with the addition of just a few simple ingredients.

Blueberry and mint smoothie

Serves 1

Blitz together

• 1 tub blueberries
• 1/4 cup oats
• 1 tbsp honey and 1 cup plain yoghurt
• Pour into a serving glass and garnish with fresh blueberries, extra toasted oats and fresh mint.

Apricot and apple granola bars

Makes 12 Bars

Combine

• 2 cups of toasted oats
• 1 cup peanut butter
• 1/4 cup chopped nuts
• 3/4 cup honey
• 1/2 cup chopped dried Turkish apricots
• 1/2 cup chopped dried apples and a handful of fresh blueberries in a large bowl

Press the mixture into a lined 23x23cm baking tray and level using the back of a spoon. Chill in the fridge for an hour before slicing into bars.

Oats on the go

Once you’re at the office, follow these simple steps to make a delicious bowl of oats in a dash:

In a bowl

• Place 1/4 cup uncooked oats
• 2 tbsp brown sugar and pour over 1/2 cup boiling water
• Cover and microwave on high for about 3 minutes (keep an eye on it)
• Remove and stir through 1/4 cup milk
• Microwave once more for about 3-4 minutes and give it a good stir
• Add 1 tbsp butter, another splash of milk and microwave for 1 minute
• Stir through and enjoy immediately.

Breakfast granola

Makes 4 Cups

• Heat 1/4 cup honey and 1/3 cup butter in a saucepan to create a syrup
• Combine 3 cups of oats and 1/4 cup brown sugar
• Add the syrup and stir to combine
• Spoon the mixture onto a greased baking tray and bake at 160°C for 15 minutes, stirring regularly
• Add 1 cup chopped dried fruit to the tray, then stir and bake for another 8-10 minutes or until golden
• Remove from oven, stir through 1/4 cup coconut flakes and the zest of one lime
• Cool completely before storing in an airtight containe

Top Tip

When you see ‘toasted oats’, don’t rush off to the shops. Toast the uncooked oats in a pan or in the oven for 3-5 minutes before incorporating it into your dish.

The post Fun and vibrant ways with oats appeared first on MyKitchen.

If you’re in need of upping your fibre and vitamin B intake, then this delicious and filling multigrain apple porridge will do the trick!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
250 ml oats
125 ml quinoa
125 ml brown rice 
1½L water
½ tsp coarse salt
1 apple, thinly sliced 
2 tbsp treacle sugar
1 tbsp butter
½ tsp cinnamon

METHOD
1. Bring the oats, quinoa, rice, water and salt to the boil. Reduce the heat and simmer for 20–30 minutes.
2. Cook the apple, sugar, butter and cinnamon in a pan until golden.
3. Serve on top of the porridge, with almonds, milk, butter and honey to taste.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Multigrain apple porridge appeared first on MyKitchen.

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.

SERVES 8 // COOK TIME 1 hour

INGREDIENTS
For the sponge
2 cups oats
2 cups desiccated coconut
100 ml golden syrup or honey
¼ cup plain yoghurt
2 tsp psyllium husk
¼ cup berry jam
For the chocolate coating
½ cup coconut oil
3 tbsp cocoa
1½ cups desiccated coconut

METHOD
For the sponge
1. Line a loaf tin with cling film.
2. Place oats in a blender and pulse until fine crumbs form.
3. Add remaining ingredients (except the jam) and pulse until just combined.
4. Press ½ the mixture into the tin. Spread with jam, then pop in the fridge for 10 minutes.
5. Crumble remaining mixture evenly over the jam and press down lightly. Refrigerate for 1 hour, until set.
For the chocolate coating
1. Gently melt the coconut oil and cocoa together.
2. Remove the sponge from the tin and cut into 8 squares.
3. Dip each square into the cocoa mixture and then into the coconut.
4. Place in the fridge until you’re ready to serve.

The post No bake lamingtons appeared first on MyKitchen.

These creamy and nutritious cardamom and pear overnight oats are the ideal get up and go breakfast, and are extremely budget-friendly.

SERVES 4 // COOKING TIME 15 min, plus overnight

INGREDIENTS
1 cup oats
2 cups pear juice
2 cardamom pods, crushed
½ tsp ground cardamom
1 tsp salt
2 cups plain yoghurt
3 pears, 2 chopped, 1 sliced
2 tbsp peanut butter
1 tsp cinnamon

METHOD
1. Mix the oats, pear juice, cardamom pods, ground cardamom and salt together in a bowl. Cover and refrigerate overnight.
2. Fold through the yoghurt and chopped pear.
3. Top with sliced pear, peanut butter and cinnamon.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

This recipe and our poached pears with spiced creamy oats proves this is a match made in heaven!

The post Creamy cardamom and pear overnight oats appeared first on MyKitchen.