These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea.
'oats' on Serious Eats
This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with some roasted vegetables and a dollop of good mustard for a satisfying, simple supper.
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam.
Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes.
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.
In this comforting pie, a spiced apple butter filling is poured into a sweet oat-pecan crust.
Orange zest and honey make a sweet, citrusy background for almond-oat clusters.
Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate.
In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping.
Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.
Fresh cherries are lightly sweetened and baked under lots of hearty oats. Feel free to garnish with some creamy Greek yogurt.
Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. If you are allergic to nuts, omit the flour. The recipe works well without it. The recipe makes a generous amount of granola. If you...
Use this recipe as a guideline to create your perfect granola. Some great things to add are brewers yeast, sesame seeds, any kind of nut or dried fruit, or even chocolate chips. This granola will keep in an airtight container for 2 weeks at room temperature; and if you think you might have some left, freeze it for a longer amount of time or put in an airtight container in the fridge for another week or two.
These oat based bars are also filled with walnuts, apricots and coconut. They make a healthy, portable breakfast.
I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.
This recipe is just incredibly simple—perfect when you want something delicious but don't want to spend too much time in the kitchen. Store them in an airtight container overnight so they don't get soggy. (They also make a great ice cream sandwich cookie.)
I made oat buns a while back, and really liked the flavor that oat flour added to a mostly-wheat dough. This time I decided to up the ante by increasing the proportion of oat flour, adding quick-cooking oats and sprinkling some oats on top. That triple dose of oats made the bread a little denser and heartier; a great bread platform for peanut butter.
Most of us consider cheesecake something to enjoy after a meal, not first thing in the morning, but this Baked Breakfast Cheesecake from Hugh Fearnley-Whittingstall's River Cottage Every Day is full of breakfasty ingredients such as orange juice, oats, eggs, and jam, making it entirely morning-friendly.