Our Top 5 Oat-Based Recipes

BIRCHER: Overnight oats with pomegranate & almond butter

Makes 1 serving.

Ingredients:

• 70g oats
• 1 tbsp coconut yoghurt
• 100ml oat milk
• 1 tbsp chia seeds
• 1 tbsp dried cranberries (optional)
• 1 tbsp goji berries (optional)
• 1 tsp cinnamon
• 1 tbsp maple syrup
• Pinch salt

To top:

• 1 tbsp almond butter
• 1 tbsp pomegranate seeds or berries

Method:

1. Mix all ingredients (except the nuts and toppings) together in a big bowl or container until all combined. Leave in the fridge overnight or for at least 3 hours to soak and thicken. The texture should be thick and creamy when ready. The oats will last for 3 days in the fridge in an airtight container.
2. When serving, add a ⅓ (about 4 tbsp) into a bowl. Stir in the nuts. If you find the mixture is too thick after a day in the fridge, add a little oat milk or water and mix in to thin. Top with a tbsp of almond butter and a handful of pomegranate seeds or berries to hand.

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COOKED: COCONUT PORRIDGE WITH BERRY COMPOTE 

Makes 1 serving.

Ingredients:

• 50g blackberries 
• 50g blueberries 
• 2 tsp Maple syrup 
• Whole nutmeg 
• 70g oats
• 50ml oat milk
• 1 heaped tbsp coconut yoghurt
• 1 tbsp dessicated coconut
• 1 cinnamon stick

To top:

• 1 tbsp pumpkin seeds
• 1 tsp bee pollen

Method:

1. First make the compote. Place a small saucepan on the hob and add in the blueberries and blackberries with a splash of water, 1 tsp maple syrup and a few gratings of nutmeg. Simmer on a low heat for 5-10 minutes until the berries have broken down. Turn the heat off and leave to cool.
2. To make your porridge, place the oats in a small saucepan and add 100ml of water, 50ml of oat milk, a tsp maple syrup and a cinnamon stick. Place on a medium heat and gently simmer for 1-2 minutes. Add more milk or water for your desired consistency.
3. Remove from the heat and discard the cinnamon stick. Tip into a bowl and spoon over the compote.
4. Optional: sprinkle with pumpkin seeds and bee pollen.

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TOASTED: PISTACHIO & PECAN GRANOLA

Ingredients

For the Granola

• 150g jumbo oats
• 1 tbsp rapeseed oil or coconut oil
• 1 tbsp maple syrup
• Zest and juice of 1 orange
• 50g pistachios
• 50g pecans, chopped

For the blackberry compote

• 100g blackberries
• 1 tsp maple syrup
• 30ml water

To Serve:

• 4 tbsp coconut yogurt
• 100g pomegranate seeds or fruit of choice

Method

1. Preheat your oven to 180 degrees.
2. Place the oats in a bowl and pour over the maple syrup, orange juice and orange zest. Combine well so that all the oats are covered.
3. Line a baking tray with baking paper and place the oats on the tray making sure they are evenly distributed. Top with the pistachios and chopped pecans.
4. Cook the granola in the oven for 20-25 minutes mixing the oats occasionally so that they are golden all over.
5. Meanwhile to make the compote, place the blackberries, water and maple syrup in a small saucepan and cook on a low heat for 10 minutes. Tip them into a food processor or nutribullet and blitz until smooth. Set aside to cool.
6. Remove the granola from the oven and leave to cool then serve in bowls with yogurt, a spoonful of the compote and some fresh fruit.

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BAKED: BLUEBERRY BAKED OATS

Makes 4 servings.

Ingredients:

• 2 banana
• 300g oats
• 250ml maple syrup
• 1 tsp baking powder
• 1 teaspoon cinnamon
• Pinch of salt
• 100g blueberries (or any other berries to hand)

Method:

1. Preheat oven to 180 degrees celsius.
2. Prep a 26cm baking dish by greasing with coconut oil.
3. Mash your banana in a bowl until it is a liquid-like consistency. Add in the oats and mix. Add in the maple syrup, baking powder and cinnamon, salt and mix until well combined. Add in half your blueberries and mix carefully, making sure the blueberries don’t burst too much.
4. Pour the mixture into the baking dish and use a spoon to even out and press down the mixture. Top with the remaining blueberries.
5. Place the dish in the oven and bake for 25 minutes until golden and slightly crispy on top. Cut into 4 servings and serve straight away or pop in the fridge in an airtight container to keep for 5 days. Heat a little to serve or eat cold!

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COOKED: PUMPKIN AND DATE-CARAMEL PORRIDGE

Makes 1 serving.

Ingredients:

• 1/4 small pumpkin
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 50ml freshly pressed apple juice
• 75g pitted dates
• 70g porridge oats
• 50ml coconut milk
• 100ml water
• Flaked sea salt

Method:

1. Preheat the oven to 200°c / Fan 180°c / Gas 6. Line a baking tray with greaseproof paper.
2. Peel the pumpkin and remove the seeds and fibres, then cut into 2.5cm pieces. Spread the pieces on the lined baking tray and drizzle over the maple syrup. Roast for 20 minutes until soft. Tip the pumpkin into a saucepan and add the cinnamon and apple juice. Cook over a low heat for 15 minutes, stirring occasionally, until the pumpkin has completely broken down to form a compote. Set aside. 
3. To make the salted caramel, put the dates into a bowl, cover with boiling water and leave to soak for 30 minutes. Pour the dates and water into a food processor and blitz until completely smooth. Add a pinch of salt and blitz again. 
4. Put the oats into a saucepan and add the coconut milk and water, Bring just to the boil, then simmer for 3-6 minutes, stirring, until the porridge is smooth and creamy.
5. To serve, add a few spoonfuls of pumpkin compote to each bowl of porridge plus some date caramel and a drizzle of extra maple syrup, if you like.

No time to prep your oats? We’ve got you with our array of oat-based breakfasts with our deliveries: overnight oats, nut granolas and chia pots on meal plans and breakfast bundles on Fridge Fills, perfect for on-the-go mornings. Check out the options here or take our quiz to find a plan that works for you.