Breakfast oats

I love oats and I don’t think I’ll ever get bored of them! No really… there are just so many topping options. This is the way I start pretty much every day, and in times when a quick fix is in order then I’ll often have oats for lunch or dinner, particularly if I’ve had a late gym class and need a quick and healthy but substantial fix before bed.

Typically I keep the base the same and vary the toppings. Something like this…..

Serving of raw oats soaked in soya milk (the exact amount depends on time of day or how peckish I’m feeling) see also important note below on soaking.

  • 1 tbs of mixed seeds (I combine my own mix of sesame, flax, sunflower and pumpkin seed)
  • 1 to 2 tbs of soy yoghurt dolloped in the centre of the bowl on top of the oats
  • Sprinkling of raisins
  • If you like your oat base a little sweeter then add up to 1 tsp of agave nectar.

Toppings… right this is where you can really go crazy! 

I typically have grated apple and a sprinkling of cinnamon, one of my favourites. At the moment I’m also really into nectarines so a chopped up nectarine (or both apple and nectarine if I’m making up a bowl for the boy too). Blueberries or raspberries are also super yummy- use a small handful of frozen ones at a push if there are no fresh ones available, particularly if teamed with fresh grated apple…. Can you see the familiar theme with the apple obsession! I think a sprinkle of cinnamon works well with most fruit to give a warm spicy boost.

These last couple of days with the morning sun streaming through the kitchen window I took a few pictures of my breakfast bowls…. You’ll never want a boring old bowl of cereal again!

Important note:

If uncooked, raw oats ideally need to be soaked prior to eating (if you are not making them into porridge which I am not) I soak my oats in soya milk for approximately an hour or so (that’s usually all the time I have in the morning) but overnight is better!

The soaking bulks up the oats prior to digestion and prevents the need for heating which denatures the protein- it keeps the breakfast raw. Most importantly soaking helps to break down phytates in grains which, if not broken down, may prevent proper digestion of the nutrients. Soaking breaks down the phytates and allows the body to properly absorb all the good content of those whole grains. I use soya milk, but any ‘milk’ alternative could be used.

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