Five delicious and good-value oat recipes – from porridge, smoothies to burgers
JUST in case it’s not ingrained in your memory – Porridge Week starts tomorrow.
Oats are a versatile, good-value food, and there are many different ways to enjoy them.
Give these delicious recipes a try . . .
WEIGH IT UP: Gram for gram, porridge oats make one of the best value breakfasts at under 5p a serving — half the price of supermarket own-brand cornflakes.
A morning bowl can be jazzed up with syrup, brown sugar, thawed-out frozen berries, banana, seeds or nuts.
SMOOTHIE OPERATOR: Use frozen berries and oats to make a tasty, healthy smoothie. Blend with milk and yoghurt for a filling drink that will release energy throughout the morning.
OH CRUMBS: Make a spicy, crispy crumb to coat around 400g of chicken or fish fillets for four people.
Use a mixer to whizz up 150g oats with two tablespoons of oil and a teaspoon each of herbs and spices — try oregano, paprika and garlic granules.
Dip the fillets in a dish of flour to cover, then in whisked egg, and follow with the oat crumb, before frying.
FLIP DON’T FLAP: For a simple flapjack swap, make some easy oat biscuits.
Use 100g each of oats, flour, sugar and butter. Mix the oats and flour with a teaspoon of mixed spice. Melt the sugar and butter with a tablespoon of honey.
Mix together and cool slightly before shaping into balls. Place on a baking sheet, press down slightly, then bake at 180C for 15 to 20 minutes.
BURGER BOOST: Beef up your burgers by adding some oats. You can mix around 400g of minced beef or turkey with 80g oats. Stir in a finely chopped and fried onion, then add a dash of salt, pepper and garlic granules.
Bind the mixture together with a beaten egg — add a bit at a time until you get the right consistency, where the mixture holds together without being too wet. Form into patties and gently fry.
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