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breakfast creations

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When the UNCLE TOBYS team challenged us to design breakfast recipes with dietitians in mind, we jumped at the chance – this was an opportunity to combine our food philosophy with UNCLE TOBYS cereals, creating inspirational breakfast ideas for you.
We believe food is about sharing, love and celebration and we have created five exciting recipes, featuring at least one UNCLE TOBYS cereal within each dish. We like to use the best ingredients we can afford, and we are passionate about supporting sustainable local businesses where possible; when we combine all those factors with as much flavour as possible, we find that our food and attitude towards it brings people together.


Please enjoy our Breakfast Creations,

WILL & STEVE, the Gourmet Pommies.

Pumpkin & Sweet Tomato Shakshuka Gratin

INGREDIENTS:
4 eggs
½ brown onion, finely diced
1 garlic clove, chopped finely
½ red capsicum, finely diced (optional but traditional)
200g sweet tomatoes, halved
½ butternut pumpkin, peeled and cut into 1cm cubes
½ tsp ground cumin (optional)
½ tsp sweet paprika (optional)
bunch of basil, leaves picked (optional)
3 cups passata
1 cup water
80g fetta, crumbed
1 cup UNCLE TOBYS Traditional Oats
¼ cup olive oil
drizzle of olive oil
sea salt
black pepper
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METHOD:
Preheat oven to 180°C fan-forced. Into a large baking dish (approx. 30cm x 20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.
Place into the oven for 30 minutes or until the pumpkin has
softened.

In a saucepan over a med-high heat, sauté the onion for 2-3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.
When the pumpkin is soft, add the passata and the basil and stir through.

In a dry pan, toast the oats until they are golden. Allow to cool.

In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.

In the large baking dish, make 4 wells and break the eggs
directly into the passata mixture.
Finish the dish with an even topping of the fetta and oat gratin
and bake for 12-14 minutes or until the eggs are cooked.

Serve as a shared breakfast where all the family can tuck in.

Coconut Bircher Muesli, Apple, Pecans and Black Sesame

INGREDIENTS:
Bircher:
1 cup UNCLE TOBYS Traditional Oats
1 tsp cinnamon (optional)
1 tbsp chia seeds (optional)
1 cup coconut water
50g (6) dried apricots, diced
1 apple, julienned (for the overnight
process)
1 tsp lemon juice
Topping:
½ apple, julienned
100g Greek yoghurt
30g pecans
1 tsp black sesame (optional)
2 tsp honey

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METHOD:
In a med-large bowl, combine the rolled oats, cinnamon, chia seeds, coconut water, apricots, apple and lemon juice. Stir for 30 seconds, cover with glad wrap and place into the fridge overnight to soak.

Before serving breakfast, in a dry pan on a med-high heat, toast the pecans for 2-3 minutes adding the black sesame seeds to the pan for the final 30 seconds. Remove from the pan and allow to cool briefly.

To serve, evenly split the bircher muesli between two bowls, top with yoghurt, fresh apple, pecans, a drizzle of honey and finally the black sesame seeds.

Green Smoothie Bowl, Cereal, Berries, Passionfruit & Toasted Walnuts

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INGREDIENTS:
Smoothie:

1 cup frozen strawberries
½ avocado
1 small banana
120g (2 handfuls) spinach
1 tbsp chia seeds
1 cup low fat milk

Topping:
200g strawberries, quartered
1 passionfruit
1 ½ cups UNCLE TOBYS PLUS
Antioxidants
½ cup (30g) walnuts, roughly chopped
¼ cup (20g) dried cranberries, roughly
chopped

METHOD:
To make the smoothie add the strawberries, avocado, banana, spinach, chia seeds and milk to a blender and blitz until smooth.

In a small bowl, add strawberries and the passionfruit. Stir to combine.
In a dry pan on a medium to high heat, toast the walnuts for 2-3 minutes. Remove from the pan and allow to cool briefly.

To assemble the dish, split the smoothie mixture evenly between two bowls and garnish one side of each bowl with strawberries and passionfruit, breakfast cereal, cranberries and walnuts. Serve immediately.

Honey & Thyme Roasted Stone Fruit, Coconut Yoghurt, Toasted Oatmeal & Macadamias

 

INGREDIENTS:
4 plums, halved and stone removed
4 yellow peaches, halved and stone removed
1 tbsp honey
1 punnet thyme, leaves picked from half the punnet (optional)
Juice of half a lemon
400g coconut yoghurt (alternatively you can use Greek yoghurt)
3 sachets O&G Chunky Oatmeal Honey, Fig & Macadamia, toasted
1⁄3 cup macadamias, toasted and roughly chopped

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METHOD:
Pre-heat oven to 180°C fan-forced.
Place the peach and plum halves into a large bowl, drizzle with a tablespoon of honey, add the thyme leaves and toss to coat. On a greaseproof paper lined baking tray, place the peach and plum halves flesh side up, cover in extra thyme sprigs and squeeze half a lemon over the fruit and herbs. Roast for 8-10 minutes until sticky and soft.

Remove from the oven and allow to cool slightly. (Alternatively char the peach and plum halves in a griddle pan for a few minutes on each side)

In a medium-hot dry frying pan, toast the O&G Chunky Oatmeal until golden. Remove from the pan and allow to cool. In the same pan on the same heat, toast the macadamias whole for 2-3 mins then remove from the pan and chop roughly.

To assemble the dish, spoon some yoghurt into a bowl or onto a plate and then place 2 peach halves and 2 plum halves in the centre. Top with toasted oatmeal, extra macadamias and finish a drizzle of the leftover thyme honey.

Blueberry, Coconut, Banana Bread with Crunchy Granola Crumble

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INGREDIENTS:
Banana Bread:
½ cup olive oil
1⁄3 cup honey
seeds of a vanilla pod (optional)
2 eggs
2 bananas
1 tsp ground cinnamon (optional)
1 cup spelt flour
½ cup desiccated coconut
½ cup UNCLE TOBYS Traditional Oats
2 tsp baking powder
1 cup frozen blueberries
1 cup O&G Protein Crunchy Granola
Blueberry, Coconut & Quinoa
pinch of salt
Lemon yoghurt (per slice):
40g Greek yoghurt
a pinch of lemon zest
1 tsp lemon juice (optional)

METHOD:
Pre-heat oven to 160°C fan-forced.
In a large bowl, combine the olive oil, eggs, honey, bananas, vanilla, cinnamon and salt. Add the flour, desiccated coconut, oats, baking powder and fold through until you have batter. Stir in 1 cup of the blueberries to the batter.

Pour the batter into a mid-sized loaf tin (approx. 26cm x 15cm) lined with baking paper and greased with olive oil.

Top with the granola and press it into the batter. Bake for 45 minutes and then allow to cool for 15 minutes in
the tin.

In a small bowl, combine Greek yoghurt, lemon juice and lemon zest.

Remove the banana bread from the tin, slice and enjoy warm with the lemon yoghurt.

After the bread has cooled completely it can be warmed again
by toasting.