Oats are a cupboard staple and I bet if you pop into your kitchen you will have box lurking around. Some may say that oats only make an appearance during the colder months, but it doesn’t have to be that way. Not only do they get your day off to a good, healthy start, they are also a versatile, delicious and an energy-packed ingredient that can be used in a range of meals and snacks throughout the day.
There are of course benefits to eating oats. They’re an excellent source of fibre, protein, and keep you fuller for longer (bonus at the moment).
Surprisingly to me they are also a good source of vitamins including vitamin E and B6 which produces serotonin – the happy hormone, as well as zinc and magnesium for helping to restore a healthy glowing skin, giving you all you need to keep going and more. Never has that been more important at the moment!
Now if you step into the breakfast aisle or search oats on your online shop, you are met with more choices than you thought possible. Which to choose it’s up to you. White’s Oats have been milling oats like no tomorrow since 1841 and frankly when you’ve been milling that long you know they know a thing or two about oats. And they are certainly for more than just a bowl of porridge.
So to help us get through the lockdown (and beyond), White’s has created these easy-to-make oats recipes.
Start your day well with a spot of brekkie with White’s Almond Milk & Raspberry Porridge
- 200g (2 cups) White’s Jumbo Oats
- 750ml (3 cups) almond milk
- 500ml (2 cups) water
- 200g (½ lb) raspberries, washed
- 60ml (4 tbsp) flaked almonds, toasted
- Place the oats, almond milk and water in a large non-stick saucepan.
- Cook for around 5 minutes on a medium heat or until the oats are cooked.
- Share the porridge evenly between bowls and top with raspberries and almonds. Enjoy!
Fuel your home workout with Vegan Oat Flapjacks
- 300g (3⅓ cups) White’s Organic Jumbo Oats
- 100g (1 cup) protein powder
- 5ml (1 tsp) ground cinnamon
- 2.5ml (½ tsp) ground nutmeg
- 225g (1 cup) peanut butter
- 75ml (5 tbsp) date syrup
- 10ml (2 tsp) vanilla extract
- 22.5ml (1½ tbsp) peanut oil
- 250ml (1 cup) plant-based milk
- 30ml (2 tbsp) pumpkin seeds [optional]
- 30ml (2 tbsp) dried cranberries [optional]
- Preheat the oven to 200°C/fan 180°C/390°F/gas mark 6.
- Grease a 30x20cm (12 x 8in) baking tin and set aside.
- Place the oats and protein powder in a large mixing bowl with cinnamon and nutmeg.
- Incorporate peanut butter, date syrup, vanilla extract and peanut oil with the dry mixture.
- Once the ingredients are well combined, add milk systematically and mix until an even consistency is formed.
- [Optional] Sprinkle the fruit and seeds on top before placing the tin in the oven.
- Tip the mixture into the baking tin and bake for 15 minutes or until golden brown.
- Remove from the oven and place on a cooling rack.
- Once cooled, slice into portions and enjoy!
Avoiding Working from Home Temptation – White’s Nutty Date Energy Oat Balls.
There’s no cooking time so you can have these ready to eat in no time, as well as giving yourself a nice helping of vitamins, minerals and protein:
- 100g (3oz) White’s Organic Jumbo Oats
- 150g (5oz) raw whole almonds
- 175g (6oz) fresh Medjool dates, pitted
- 1 tbsp crunchy peanut butter
- 3 tbsps coconut oil
- 3 tbsps cacao powder
- 2 tsps ground cinnamon
- 1 tbsp agave nectar
- To decorate: sesame seeds, goji berries, toasted desiccated coconut, finely chopped pistachio nuts, raw cacao powder
- Place all the ingredients into a food processor and pulse until well combined. Using wet hands shape into 20 equal sized balls.
- These energy balls can be left plain or rolled in a variety of coatings – try using oats, sesame seeds, goji berries, mixed seeds, toasted desiccated coconut, finely chopped pistachio nuts, raw cacao powder etc…
Store in the fridge for up to 1 week but watch out they won’t last that long!
If you liked these check out some of the other White’s Oats recipes here.
Nibbles ‘n’ Scribbles x
*Pictures and oats recipes from White’s Oats