5 Easy Ways with Oats
A staple in your cupboards, and popular in our Unpackaged section, these oat recipes are perfect for making with the kids at home….
Even with the long spell of warm weather we’re enjoying, there is bound to be a rainy day or two in store. Between those of us who have children at home for the summer, or find ourselves working from home, it’s a good idea to have multiple outlets for restless energy.
Using what you’re likely to already have in the cupboards, we’ve put together five easy recipes with oats that even the youngest can get involved with for a quick, tasty homemade snack. What’s more… Why not bring your own container and fill it with oats from our Unpackaged dispensers, which eliminate the need for single-use plastic and allows you to buy the exact quantity you need!?
Oat, Chocolate & Peanut Butter Balls
These delicious oaty balls are excellent to have on standby for in between lunch and dinner and are so simple to put together. Simply mix 150g oats with 125g peanut or nut butter, 113g of maple syrup and 60g of chocolate chips until well incorporated and leave in the fridge for half an hour. Thereafter, scoop small handfuls and form into balls. If they last that long, these will keep in the fridge for up to a week, and three months in the freezer (the latter might be a good idea for a hot day!).
Nut & Maple Granola
Preheat the oven to 180 degrees. Mix dry ingredients – 400g oats, 225g nuts, 1/2 tsp cinnamon, 1 tsp sea salt – before adding the wet ingredients – 170g maple syrup or honey, 120g oil (olive or coconut) and mix to incorporate. Note: After baking , you can also pop in whatever else you fancy to the dry mix i.e. some desiccated coconut, chocolate chips, dried/chopped fruit (aim for around an extra 150g of these things combined).
Spread mixture on a baking tray and bake in the oven for up to 25 minutes, stirring once halfway through. Leave to cool undisturbed for 45 mins before breaking up how you like (chunky or more granular). This granola will keep in an airtight container for two weeks, or in the freezer for three months.
Savoury Golden Slice
Preheat the oven to 180 degrees. Mix all ingredients (285g oats / 340g grated carrot / 230g grated mature cheddar / 2 beaten eggs / 115g melted butter / salt and pepper) and spread on a large, shallow and well-oiled baking tray. Bake for 30 minutes. Cut into squares and enjoy warm, or cold.
This freezes well when raw – add 15 minutes to the bake time to cook from frozen. This recipe also works well with grated beetroot, celeriac, squash, courgette or sweet potato instead of carrot, and any kind of hard cheese. Note: this recipe makes a substantial amount – bake half, and freeze the other half for emergencies.
Late Summer Oat Crumble Topping
Preheat the oven to 180 degrees. Stew seasonal chopped fruit for five minutes (plums, apples, greengages, blackberries – keep it simple, or get creative!), and add a relative amount of sugar, honey or maple syrup, subject to preference. Pour into a baking dish.
In a mixing bowl, rub 100g flour and 75g cubes of cold butter together with fingertips until you have breadcrumbs, stir in 50g oats, 100g demerara sugar and any optional extras like a handful of chia seeds, or ground almonds.
Cover fruit with mixture and press gently with hands to pack it down. Bake in the oven for 30 mins or until crisp and brown on top. Crumble makes a delicious cold breakfast with a little creme fraiche.
Combine one part oats, to one part milk of choice, with 1/8 part chia seeds, a tablespoon of our Otties Plain Yoghurt (also plastic-free and available from our delicatessen), and honey or maple syrup to taste. Mix thoroughly and leave for 2hrs or overnight until thickened. Top however you please! Think: chopped fruit, peanut butter, jams, nuts, chocolate, and more. We used mango puree and toasted coconut.