Wild About Oats

16th March 2012

Oats are one of the best ways of consuming complex carbohydrates, ideal for their slow release energy – but there’s only so much porridge you can eat…

Here are four great recipes from Mornflake Oats, two savoury and two sweet, to add variety to the oat lover’s diet.

Veggie Burgers

Ingredients:
100g ground walnuts • 100g ground hazelnuts • 100g wholemeal breadcrumbs • 50g flour • 5ml dried basil • 1 large onion, diced • 1 free-range egg • 30ml corn, soy or sesame oil • 30ml Mornflake Oats • 30ml sesame seeds

Method:
1 Mix together all the ingredients except for the oats and sesame seeds. Shape into 4 burgers.

2 Mix together the oats and sesame seeds. Roll the burgers in the mixture until well coated.

3 Cook under a moderate grill for 12 minutes each side until cooked through and browned.

Swede/Carrot Gratin

Ingredients:
450g carrots, roughly chopped • 450g swede, roughly chopped • 2 free-range eggs • 25g soft vegetable margarine • 60ml skimmed milk • Sea salt and freshly ground black pepper • 75g Mornflake Jumbo Oats
• 50g mature cheddar cheese, grated

Method:
1 Preheat the oven to 190ºC/375ºF/gas mark 5 and lightly oil an ovenproof dish.

2 Steam or boil the swede and carrot until just cooked. Drain, if necessary, then mash or liquidise with the margarine, eggs and milk and season to taste with salt and pepper. Place in the dish.

3 Mix the oats and cheese and sprinkle on top.

4 Bake in the oven for 25 minutes, then serve at once.

Oat & Fruit Loaf

Ingredients:
30ml Mornflake Superfast or Organic Oats • 3 eggs • 125g sugar • 125g Mornflake Superfast or Organic Oats • 5ml baking powder • 125g dried prunes, stoned and chopped • 125g dried apricots, chopped • 225g sultanas • 125g roasted hazelnuts, chopped • 50g almond nibs

Method:
1 Base-line and grease a 1.1 litre loaf tin, sprinkling the edges with 30ml oats.

2 Beat the sugar and eggs until creamy.

3 Add the oats and baking powder mixing well.

4 Stir in the chopped fruit and nuts, press into the tin and level the surface.

5 Bake at 180°C (350°F) gas 4 for 1½ hrs, covering with greaseproof paper if the top gets too brown.

6 Cool on a wire rack.

7 This cake stores well; in fact it cuts and eats better after a week's storage.

Oat Drop Scones

Ingredients:
100g Mornflake Superfast or Organic Oats • A pinch of salt • 1 egg • 300ml milk • 25g butter, melted

Method:
1 Mix the oats and salt in a bowl and make a well in the centre.

2 Break the egg into the well and add the milk gradually, as for making a batter.

3 Stir in melted butter and allow to stand for 1 hour.

4 Cook spoonfuls of the batter in a preheated lightly greased non-stick pan for about 3 minutes each side or until golden.

5 Serve hot with bacon and eggs for breakfast.

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