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regular porridge

Regular Oats (500g)

£0.90

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Oats are a staple in any diet – tasty and incredibly versatile, they make for a super storecupboard addition.

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

 

  • 50g porridge oats
  • 350ml milk or water, or a mixture of the two
  • Greek yogurt, thinned with a little milk and clear honey, to serve

Method

  • STEP 1

    Put 50g porridge oats in a saucepan, pour in 350ml milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.

  • STEP 2

    Or you can try this in a microwave. Mix the porridge oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.

  • STEP 3

    To serve, pour into bowls, spoon Greek yogurt, thinned with a little milk, on top and drizzle with honey.

 

There are a plethora of healthy oat recipes for your consumption. Here are a few..

 

Oat pancakes

Ingredients

  • 1 orange, zested and juiced
  • 120g frozen berries
  • 1 small Pink Lady apple , finely diced
  • 100g porridge oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 100ml oat milk
  • 1 medium egg , lightly beaten
  • 1 tbsp cold pressed rapeseed oil
  • 50g fat-free Greek yogurt

Method

  • STEP 1

    To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.

  • STEP 2

    Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.

  • STEP 3

    Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.

     

Chia and almond overnight oats

Ingredients

  • 200g jumbo porridge oats
  • 50g chia seeds
  • 600ml unsweetened almond milk , plus 8 tbsp
  • 2 tsp vanilla extract
  • 125g punnet raspberries
  • 100g almond yogurt
  • 250g punnet blueberries
  • 20g flaked almonds , toasted

Method

  • STEP 1

    Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid.

  • STEP 2

    Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblers or sundae dishes, then top with the yogurt and both lots of berries. Cover and chill overnight or until needed. To serve, pour 2 tbsp almond milk over each and scatter with the almonds.

     

Product photography is representative only. Weights and portions will be as stated.

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