Celebrity Chef Hayden Quinn and Uncle Toby’s ambassador Kathleen Alleaume have been busy in the kitchen creating three recipes to make sure everyone gets all the nutrients they need for the day ahead
1. Hayden Quinn’s Hot Chocolate Oats recipe
“Chocolate is one of my favourites – I love it. Why not put a twist on oatmeal with this warming and delicious hot chocolate recipe. Be sure to opt for good quality cocoa powder or cocoa nibs. Just a small amount will give you that rich flavour.
“You can even replace the marshmallows with a few slices of banana, a handful of berries, a tablespoon of peanut butter or dollop of coconut yoghurt,” says Hayden.
2. Hayden Quinn’s Creamy Oats with Vanilla Oat Crumble recipe
“If you are a porridge fan like I am then look no further than this creamy oats recipe. In celebration of World Porridge Day (10 Oct) I whipped up Creamy Porridge Oats Made with Oat milk and topped with a Vanilla Oat Crumble, so delish!” says Hayden.
“You can also use yoghurt instead of milk in your porridge, just use a 1:1:1 ratio of oats, yogurt, and water.
“Another great tip to remember is if you don’t finish all your oats, you can scoop them into a container and place them into the fridge to set. The next day, heat a frying pan over medium-high heat with a dash of oil and fry the oat wedges until crisp on the out the outside, giving your leftover oats new life.
“Or, if you have more of a sweet tooth, why not use leftover porridge to make oat banana bread?” says Hayden.
3. Hayden Quinn’s Banana Bread recipe
- Stir 2 ¼ cups wholemeal flour,1 tsp baking soda, 2 tsp baking powder, 1 tsp salt and 1 tsp cinnamon together in a large bowl.
- In a separate bowl, mash 3 large bananas and mix in ½ cup pre prepared porridge, 1 cup of melted butter, 1 1/4 cups of coconut or brown sugar, 3 large eggs, 2 tbsp Greek yogurt and 2 tbsp milk.
- Combine wet and dry ingredients before pouring into a lined loaf tin, sprinkling on extra rolled oats and baking for 45-50 minutes at 175deg C.
- Serve with honey and ricotta and you’ve got a perfect zero waste brekkie.
Hayden Quinn’s perfect porridge tips
- Always make sure that you are using a high-quality base. I love using UNCLE TOBYS Oats as they’re 100% Australian and then I get creative with whatever I want to put on top!
- Porridge is always a go-to for me, even heading into summer. But rather than using regular milk, I have switched to coconut or oat milk for my morning porridge to cut down on dairy for dietary reasons. While regular milk is always a great choice, if you are looking for a simple way to change up your breakfast routine, try experimenting with other dairy-free options. You can just cook your oats the same way you would with regular milk.
- Be slow and gentle – that is the trick, especially for the perfect morning porridge. If you’re cooking on the stove, I recommend around ½ a cup of oats and 1 cup of water or milk over low heat for 4mins. If you prefer your porridge a little softer, keep stirring for another couple of minutes.
- A high quality wholesome base needs quality pairing so be sure to pair your oats with seasonal fruit and veggies for a delicious, nutritious start to the day.
- Be creative! One thing I think everyone should do is think beyond what they know – oats are super versatile and lend well to savoury cooking as well. Whether its baking them into a slice or loaf, adding them as a crunchy topping to a fruit crumble, or serving infused with herbs and spices, there are a million ways to enjoy rolled oats