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They’ve been a staple in the human diet for centuries, but it’s about time oats got a freshen up – and who better to do it than Aussie MasterChef favourite Hayden Quinn?

Hayden is encouraging at-home cooks to get creative in the kitchen, creating a series of oat-based recipes that put a fun twist on the pantry classic.

This ain’t your grandma’s porridge.


Oat banana bread
Prep time: 15 minutes. Cook time: 50 minutes. Serves: 6-8 (one loaf).

Ingredients

  • 2 1/4 cups (330g) wholemeal flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup (250g) butter
  • 1 1/4 cups (280g) coconut sugar*
  • 3 large eggs
  • 3 large super ripe bananas
  • 2 tbsp (30g) Greek or natural yoghurt
  • 2 tbsp milk
  • 1/2 cup pre-prepared porridge made using UNCLE TOBYS Traditional Rolled Oats
  • 1 tsp UNCLE TOBYS Traditional Rolled Oats, for topping

Method

  1. Preheat the oven to 175C. Grease and line with baking paper the inside of a large loaf tin and trim the edges so sit just above the edge of the tin. In a large bowl add the flour, baking soda, baking powder, salt and cinnamon together.
  2. Melt the butter and place in a medium sized bowl. Add the sugar and whisk till combined. Slowly whisk in the eggs one at a time until completely incorporated then whisk for a further 30 seconds.
  3. Mash the three bananas together. Add the yoghurt, one tablespoon of milk, mashed banana and leftover porridge to the wet ingredients and stir until everything is well incorporated in the batter. If the batter looks like it is too dry, then add another tablespoon of milk to the batter.
  4. Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix, the batter is ready once the dry mixture is completely incorporated.
  5. Transfer the batter to the prepared loaf tin and top with UNCLE TOBYS Traditional Rolled Oats. Place in the oven for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.

*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.


Oat & corn fritters with smashed avo and crispy bacon
Prep time: 5 minutes. Cook time: 10 minutes. Serves: 4.

Ingredients

Pickled Ginger*

  • 10cm ginger, peeled and shaved on mandolin lengthways
  • 1/4 cup rice wine vinegar
  • 1/4 cup boiling water
  • 1/4 cup caster sugar
  • 1 tsp sea salt

Fritters

  • 1 cup self-raising flour
  • 2 eggs, whisked 
  • 1/2 milk
  • 1/2 cup UNCLE TOBYS Traditional Rolled Oats
  • 4 ears of corn, kernels removed
  • Sea salt and pepper, to taste
  • 1 tbs butter

Smashed Avo

  • 2 ripe avocados, roughly chopped
  • 1/4 cup coriander, leaves only, roughly chopped
  • 1 tsp chili flakes
  • 1 lime, juiced
  • 1 tbs Australian Extra Virgin Olive Oil
  • Sea salt and pepper, to taste

To serve**

  • 200g smoked streaky bacon
  • Australian Extra Virgin Olive Oil, to serve
  • Lemon wedge, to serve
  • Sea salt and pepper, to taste

Method

  1. Make the pickled ginger 1 day ahead of time. Place rice wine vinegar, boiling water, sugar and salt in a small bowl and mix until dissolved. Add ginger, cover and place in fridge for 24hrs. 
  2. Heat a large non-stick fry pan over medium low heat. Place bacon flat in pan in one layer. Slowly cook until fat begins to render from bacon, flip and increase the heat. Cook bacon until super crispy and golden brown, you want to be able to easily chop through the crispy bacon to serve. Remove from pan, set aside on paper towel until ready to serve.
  3. While the bacon is rendering down, start the fritters. Add flour to a large mixing bowl making a well in the centre, add egg and milk and slowing incorporate flour into wet ingredients. Once you have a smooth batter add the UNCLE TOBYS Traditional Rolled Oats and corn kernels, season well with sea salt and fold through, do not over work as this will lead to tough fritters. 
  4. Give the same pan you cooked the bacon in wipe and add a small amount of butter over medium heat. Spoon in fritter mix (about 2 tbs). Cook fritters in batches as you would a pancake. Flip when golden-brown and batter is cooked through. Place on a paper towel when done and continue with remaining batter. 
  5. Make the smashed avo by lightly mashing together the avocado (you still want it chunky so be gentle here) and stir through herbs, chili flakes, lime, oil and seasoning. 
  6. Divide fritters evenly between plates and top with smashed avo, crumbled crispy bacon, a drizzle of olive oil, wedge of lemon and pickled ginger. Season with sea salt and pepper.

* This is best when you make it one day ahead of time so that the ginger can absorb the spices and vinegar. You can also buy pickled ginger from most large supermarkets and Asian grocers if you don’t want to make your own. Alternatively, make a large batch and keep it in the fridge to have on hand.

**Optional: add a poached egg to each serve if you want to bulk up your breakfast.


Mexican oat bowl
Prep time: 15 minutes. Cook time: 25 minutes. Serves: 4. 

Ingredients

Mexican Oats

  • 4 x 150g chorizo, skins removed and broken into chunks
  • 1 tbsp extra virgin olive oil
  • 1 small brown onion, diced
  • 3 cloves garlic, crushed
  • 1 tbsp cumin
  • 1/2 tbsp coriander
  • 1 tbsp paprika
  • 2 tsp chili flakes
  • Sea salt, to taste
  • 1 x 400g can crushed tomatoes
  • 1 x 400g can black beans
  • 1 x 400g can red kidney beans
  • 1/2 cup UNCLE TOBYS Traditional Rolled Oats
  • 1 cup (250ml) water

Crispy Oat Chili Oil*

  • 1/2 cup vegetable oil
  • 2 dried chipotle chili**, roughly chopped
  • 2 ancho / guajillo chili**, roughly chopped
  • 1 stick cinnamon
  • 1 tbsp coriander seeds
  • 1/2 tbs cumin seeds
  • 1/4 cup UNCLE TOBYS Traditional Rolled Oats
  • 1/4 cup chili flakes
  • 2 cloves garlic, finely sliced

To serve

  • 2 ripe avocados, sliced
  • 1/2 cup coriander
  • 1 cup grated tasty cheese
  • Limes, to serve
  • Sour Cream, to serve
  • Tortilla chips, to serve

Method

  1. Add chorizo to a cold fry pan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.
  2. Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes, beans and UNCLE TOBYS Traditional Rolled Oats along with a cup of water. Simmer for 10 minutes until reduced slightly.
  3. To make the crispy oat chili oil, place oil in small saucepan over medium high heat adding the chipotle, ancho / guajillo, cinnamon, coriander seeds, cumin seeds. Heat for approx. 20mins until fragrant but without burning the spices.
  4. In a stainless-steel bowl, place the UNCLE TOBYS Traditional Rolled Oats, chili flakes and sliced garlic. Using a metal sieve, pour over the oil mixture over the chili flake and oat mix, straining out the spices and chili. Be careful as the oil will pop and crackle. Stir gently with a spoon and set aside to cool.
  5. Spoon your chorizo oat mixture into serving bowls and top with sour cream, avocado, cheese and coriander. Serve alongside corn chips, lime wedges and your crispy oat chili oil.

* The Crispy Oat Chili Oil is an option addition and will make more than is needed for the recipe. Keep in a sealed jar for up to a month.  If you don’t have time to make your own chili oil, top with your favourite hot sauce.

** If you cannot find whole Mexican chili’s, then use 2 tbsp of a Mexican spice mix as an alternative.

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