Oats both ways: sweet & savoury brekkies
When you’re having breakfast, do you go sweet or savoury? Whichever way you prefer to start the day, it’s important to include complex carbs, a quality source of protein and some fruit or vegies to make sure you’re getting a nutritious, well-balanced morning meal.
One breakfast staple that’s a fantastic source of complex carbs is good old-fashioned oats. This uber-healthy whole grain is rich in vitamins, minerals and antioxidants, as well as being a top source of fibre. Oats are particularly high in a type of heart-healthy soluble fibre known as beta glucan, which has been found to help lower “bad” cholesterol levels.
Most people use oats in the morning to make porridge, which is usually eaten sweet with fruit, yoghurt or maybe a drizzle of honey. But oats can also work brilliantly as a nutritious base for a savoury breakfast. Their neutral flavour means you can combine them with a whole range of ingredients, so whether you’re Team Sweet or Team Savoury, you should consider looking beyond porridge and start getting creative with your morning oats.
To help you get started, celebrity chef and Uncle Tobys ambassador Hayden Quinn has developed a selection of sweet and savoury oat recipes that will please both sides of the breakfast bowl. He’s very kindly shared two of the very best recipes below. Try one – or try them both – and then start dreaming up your very own clever concoctions of oaty goodness. You can also find more recipe inspiration at uncletobys.com.au
Apple pie baked oats
Who doesn’t love warm apple pie? For me, Uncle Tobys Oats have been a staple of my apple pie and apple crumble game for a long time, but this recipe really kicks things up a notch. Even better, you can have it for breakfast! Bake it whole, then scoop it out for your family and friends to indulge in. It’s the perfect weekend warmer.
Prep time 10 minutes
Cooking time 45 minutes
1¾ cup oat milk
2 large free range eggs
⅓ cup maple syrup
30g unsalted butter, melted and cooled to room temperature
2 tsp vanilla extract
2 cups Uncle Tobys Traditional Rolled Oats
½ cup pecans, roughly chopped
1 tsp baking powder
2 tsp ground cinnamon
½ tsp allspice
Pinch of sea salt
1 medium red apple, chopped into small cubes
1 tbsp brown sugar
Natural yoghurt, to serve
1. Preheat oven to 180°C and grease and line a 20cm round or oval baking dish.
2. In a large bowl, add oat milk, eggs, maple syrup, butter and vanilla. Whisk to combine.
3. In a separate large bowl, add the rolled oats, pecans, baking powder, cinnamon, allspice and a pinch of sea salt. Mix with a wooden spoon until well combined.
4. Pour the dry ingredients into the wet ingredients and mix well with a wooden spoon until combined. Add the apple cubes and stir through until well dispersed. Allow mixture to sit for 5 minutes, to allow the oats to soak up some of the liquid.
5. Transfer mixture to baking dish and sprinkle with brown sugar (this is optional but creates the golden crisp oat topping). Place in oven and bake for 45 minutes, or until set.
6. Remove and divide between 4 serving bowls. Serve with a dollop of peanut butter and yoghurt and sprinkle with a little cinnamon.
Savoury oat bowl
Bacon, eggs, oats and kale for breakfast – who would have thought? But for me, this really works. I love the mix of textures, plus this is my idea of a post workout weekend meal – super tasty and savoury. Perfect for those who want to take their oats to the next level.
Prep time: 5 minutes
Cooking time 10 minutes
4 rashers streaky bacon
2 large free range eggs
2 tsp chilli oil
2 leaves curly kale, stem removed and leaves roughly torn
1 cup Uncle Tobys Traditional Rolled Oats
500ml chicken stock
20g salted butter
2 spring onions, finely sliced
1 tbsp salted, roasted peanuts, roughly chopped
Freshly ground black pepper
1. Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3-4 minutes on each side until crispy. Push bacon to the side of the pan and then crack in the eggs. Spoon the chilli oil around the edges of the eggs and cook for 3-5 minutes until eggs are crispy on the edges and the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving.
2. Add oats, stock and butter to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.
3. Divide oats between two serving bowls. Top with fried bacon, egg and kale, spring onions and roasted peanuts. Serve with a drizzle of chilli oil and sea salt flakes and pepper.