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Oats & Strawberry Recipes

Our Oats can be used for so much more than just your standard porridge (although UNCLE TOBYS porridge IS a delicious start to your day) You can use it in all your favourite recipes, especially biscuits, cakes and crumbles. But why not try Oats and Fresh Strawberries, warm & delicious, a great way to get you through winter.

Baked Oats with Rhubarb & Strawberries

strawberry baked oatsPREP 10MINS | COOK 45 MINS

SERVES 6

  • 1 bunch rhubarb trimmed, chopped
  • 250g strawberries, hulled, quartered
  • 1 orange, rind finely grated
  • 2 tbs caster sugar
  • 2 cups UNCLE TOBYS Traditional Oats
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1/3 cup shredded coconut
  • 1/3 cup natural sliced almonds
  • cream or yoghurt to serve
  1. Preheat oven to 180°C. Combine rhubarb, strawberries, orange rind and sugar in an 8-cup capacity ovenproof dish.
  2. Cover with oats, then pour over combined milk and vanilla. Scatter with coconut and almonds. Cover dish with foil and bake for 30 minutes. Remove foil and bake for a further 10-15 minutes or until golden. Serve with cream or yoghurt.

 

 Strawberry& Banana Oat Loaf

strawberry oat breadPREP 15MINS | COOK 1HR 15 MINS

MAKES 14 SLICES

  • 250g strawberries, hulled, quartered
  • 3/4 cup brown sugar
  • 150g butter, softened, (plus 1 tbs melted)
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 ½ cups self-raising flour
  • 1 tsp baking powder
  • 150g UNCLE TOBYS Quick Oats
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • 1 tbs golden syrup
  1. Preheat oven to 180°C. Grease an 11 x 21cm loaf pan and line base and sides with baking paper. Place the strawberries in prepared pan and sprinkle with 1 tbs of the sugar. Bake for 10 minutes.
  2. Meanwhile, beat together butter and remaining sugar in a bowl with electric beaters until pale and creamy. Add eggs, one at a time and beat well after each addition. Stir in banana.
  3. Sift flour and baking powder together into a bowl. Stir in 100g of the oats and cinnamon. Fold into butter mixture along with milk and stir until combined. Fold in baked strawberries.
  4. Transfer mixture to loaf pan and smooth surface. Combine remaining 50g oats, golden syrup and melted butter in a small bowl. Sprinkle over surface. Bake for 1 hour or until cooked when tested with a skewer. Cool in pan for 10 minutes. Lift out and cool completely. Cut into slices to serve.

 

CPW1257_OatsStrawberry_WW_OnlineBanner_PANCAKE_FA3Oat Pancakes with Ricotta & Strawberries

PREP 5MINS & OVERNIGHT SOAKING | COOK 30 MINS

MAKES 16 pancakes

  • 1 cup UNCLE TOBYS Steel Cut Oats
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 2 eggs
  • 1 cup milk
  • 40g butter, melted,
  • 2 tsp vanilla extract
  • 1 cup fresh ricotta
  • strawberries and maple syrup, to serve
  1. Combine oats and 2 cups of boiling water in a bowl. Refrigerate overnight to allow oats to soften.
  2. Sift flour, baking powder, bicarbonate of soda and cinnamon into a bowl. Whisk eggs with milk, butter and vanilla. Stir flour and milk mixtures into oats.
  3. Preheat oven to 150°C. Heat a large non-stick frying pan over medium heat. Add a little butter and when sizzling, add 1/3 cup batter. Cook for 2-3 minutes each side or until golden. Keep warm in oven. Repeat with remaining batter to make a total of 16 pancakes.
  4. Serve pancakes with ricotta and strawberries, drizzled with maple syrup.