Go beyond the bowl…
Oats are full of healthy fibre, iron and zinc, plus they provide sustained energy for the day and keep you feeling fuller for longer! This brekky recipe requires a bit of prep, but it’s totally worth it.
There are so many ways you can include oats in your diet, besides the gewone bowl. Like these flapjacks, which serve 4. If you’re gluten-intolerant, use a gluten-free cake flour mix instead of wheat flour, or place one cap of oats in a food processor and blitz to make ‘oat flour’.
What You Need
For the Oat Flapjacks:
1 cup flour
1 cup Jungle Oats
1 tbsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1¼ cup buttermilk (or almond milk)
4 tbsp vegetable oil
1/ Place flour, Jungle Oats, baking powder, bicarbonate of soda and salt into a bowl.
2/ Whisk together buttermilk, oil and eggs in a separate bowl.
3/ Add wet ingredients to dry ingredients then mix well to combine.
4/ Heat a lightly greased frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
5/ Brown on both sides and serve hot.
For the spicy baked eggs:
2 tbsp Olive Oil
4 chorizo sausages
1 onion, sliced
1 tsp smoked paprika
1 tin chopped tomatoes
Salt and pepper to taste
1/ Preheat the oven to 200C.
2/ Heat an oven-proof pan over medium heat, then add the oil and brown the sausages on all sides.
3/ Remove the sausages from the pan and set aside, then add the onions and sauté until translucent.
4/ Add the paprika and tomatoes, then cook for 2 minutes.
5/ Slice the sausages, add them to the tomato mix then season with salt and pepper to taste.
6/ Use a wooden spoon to make 4 gaps in the mixture then crack the eggs into the holes.
7/ Place the entire pan into the oven, then bake for 8 minutes (bake for longer if you prefer your eggs hard).
8/ Serve the baked eggs on top of the flapjacks.