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.

Autumn just got a whole lot sweeter with these easy pear recipes! From a creamy cardamom and pear breakfast to a fresh salad, and even a delicious tart, the crunchy pear is the star of these yummy dishes.   

Creamy cardamom & pear overnight oats 

Serves 4  

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 

Steak & pear salad with homemade mint dressing 

Serves 4  

Ingredients 

For the steak 

500g steak
2 Tbsp olive oil  

For the dressing  

2 Tbsp red-wine vinegar
2 Tbsp chopped mint
⅓ cup olive oil
Salt and milled pepper 

For the pear salad 

1 cup watercress
2 cups rocket
2 radishes, thinly sliced
1 pear, cored and thinly sliced
1 disc feta, crumbled
¼ cup pumpkin seeds, toasted 

Method 

For the steak 

1. Heat a griddle pan over high heat. Drizzle the steaks with olive oil and season generously.
2. Grill for 2–3 minutes a side, then remove from the heat and rest before slicing into thin strips.

For the dressing 

1. Whisk all ingredients in a bowl. Season.

For the pear salad 

1. Toss the watercress, rocket, radishes and pear slices together in a bowl.
2. Top the salad with feta, pumpkin seeds and slices of steak.
3. Drizzle the dressing over the salad or serve on the side.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Rooibos & pear frangipane tart 

Serves 6  

Ingredients 

For the rosé-poached pears 

2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5cm lemon rind
1 cinnamon stick
3 pears, peeled  

For the pastry  

125g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3-4 Tbsp cold water 

For the frangipane crème 

100g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 Tbsp cake flour 

To decorate 

Flaked almonds, toasted  

Method 

For the rosé-poached pears 

1. Place all ingredients, except the pears, in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. Strain out the pears, slice and remove the cores. Set aside.

For the pastry 

1. Cream together butter and sugar until light and fluffy.
2. Add egg yolk, vanilla and baking powder. Whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 Tbsp at a time, until the dough comes together. Roll into a ball, wrap in clingfilm and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. On a lightly floured surface, roll out the dough to about 1cm thick. Press into the base of the tin and prick all over with a fork.

For the frangipane crème 

1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.

To assemble 

1. Spread the frangipane crème over the pastry. Arrange the poached pears on top. Sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto 

Also read: Biltong and pear tartlets

The post 3 Pear recipes perfect for autumn  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.

Rethink what you know about overnight oats and enjoy this savoury recipe for a work lunch that will have everyone in the office green with envy!

SERVES 2 // COOKING TIME 5 min, plus overnight

INGREDIENTS
1 cup sun-dried tomato pesto
1 cup hot water
1 cup oats
3 tbsp olive oil
1 garlic clove, 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

Find more great lunch options here!

The post Swap breakfast for lunch with these savoury overnight oats appeared first on MyKitchen.

We know what mornings can be like, and that’s why we always like to be prepared. This is one brekkie that only requires 10 minutes of hands-on time and can be prepped in advance so that you can enjoy a bowl of grab and go gourmet oats the next day.

SERVES 3-4 // COOKING TIME 30 mins

INGREDIENTS
2½ cups water or milk, or a combination
¾ cup steel-cut oats
2 tbsp oat bran
1 tbsp butter
1 tsp vanilla essence
Pinch cinnamon
Pinch salt
Gourmet upgrade (see below), if using

METHOD
1. The night before, mix all the ingredients in a pot.
2. Bring to the boil and simmer with the lid slightly ajar, stirring frequently, for 20–30 minutes, until your desired consistency. Alternatively, place in a deep container with a lid and cook in the microwave on high for 6 minutes.
3. In the morning, reheat for 1–2 minutes before serving.

UPGRADE YOUR OATS

Pear, pecan & cinnamon: Add 2 finely cubed dried pears and a generous pinch of cinnamon to basic oats recipe and cook. Serve with milk, chopped pecans and honey.

Peaches & cream: Add 2 chopped dried peaches and almond milk, instead of cow’s milk, to basic oats recipe and cook. Serve with cream, honey and slivered almonds.

Banana, coconut & chocolate: Add 1 mashed ripe banana and 1 tbsp desiccated coconut to basic oats recipe and cook. Serve with milk, chocolate flakes and honey.

The post Oats in a jiffy, plus 3 gourmet oats upgrades appeared first on MyKitchen.