A well-stocked pantry is a lifesaver when it comes to quick and easy meals, and instant oats are one of those versatile staples that deserve a spot on every shelf.
Beyond the usual bowl of porridge, instant oats can be transformed into delicious and unexpected dishes in no time. Whether you’re looking for a nutritious breakfast, a satisfying snack, or a clever way to add texture to your cooking, here are three simple and tasty ways to make the most of this pantry essential.
1. Sage-roasted baby carrots with hazelnut and oat crumble
Serves: 4
Time: 40 mins
Preheat the oven to 180˚C. Place 350g baby carrots in a roasting tray and sprinkle with a handful of torn fresh sage leaves. Dot with butter and drizzle with a little olive oil. Season with salt and freshly ground black pepper to taste, and roast in the oven until the carrots are sweet and tender for about 30 minutes. While the carrots are cooking, make the crumble topping by combining 60g cake flour, a pinch of salt, 60g brown sugar, 30g instant oats, 60g melted butter, and 50g roughly chopped hazelnuts in a bowl. Stir well, tip the crumble mixture into a small roasting tray, and pop the tray into the oven alongside the tray of carrots. Roast until the crumble is golden and crunchy, about 30 minutes.
To serve, arrange the carrots on a serving platter, sprinkle over pieces of the oat crumble and 100g crumbled goat’s cheese.
2. Warm oats with sautéed mushrooms, onion, thyme and Parmesan
Serves: 3
Time: 30 mins
Heat a frying pan over medium heat and add a glug of olive oil. Fry a ½ peeled and finely diced onion, for 10 minutes, before adding 350g sliced mushrooms of your choice, 5ml (1 tsp) minced garlic, a small handful of fresh rosemary leaves, and a small handful of torn fresh sage leaves. Sauté the mushrooms, stirring, until golden brown, about 10 minutes, and set aside until needed. Prepare 2 servings of instant oats according to packaging instructions and stir in 100ml fresh cream, a few knobs of butter, and 100g grated Parmesan.
Season with salt and freshly ground black pepper to taste (think risotto, instead of sweet breakfast oats). To serve, spoon the warm savoury oats into warmed bowls, top with the sautéed mushrooms, and scatter with a little more grated Parmesan.
3. Pan-seared oat slabs with honeyed strawberries
Serves: 4
Time: 20 mins + 1 hr, to firm up
Line a small, flat dish with baking paper. Prepare 4 servings of instant oats according to packaging instructions. Stir in some sugar to taste, a pinch of salt, and a few knobs of butter. Allow the oats to cool, for about 20 minutes, and spread the prepared oats on the lined dish to a thickness of about 3cm. Place in the fridge to firm up, for 1 hour or overnight (you should be able to cut the oats into slabs). While the oats firm up, add 3 handfuls hulled (stems removed) and halved strawberries, 5ml (1 tsp) vanilla essence, and 45ml (3 tbsp) honey to a frying pan over medium heat—Cook, about 5 minutes, or until strawberries are tender.
Set aside until needed. Remove the oats from the fridge and divide into 4 roughly square slabs. Heat a non-stick frying pan over high heat and add a big knob of butter. Once the pan is hot, carefully add the slabs of oats, in batches if necessary. Allow to fry to form a golden crust on the outside and warm through, about 2 – 3 minutes per side. Serve the slabs topped with the honeyed strawberries.
ALSO SEE: 5 DELICIOUS WAYS WITH BAKED OATS
