Breakfast glory baked oatmeal

I jumped on the band wagon of baked oat meal. I knew I would like it, turns out I love it. Its like pie for breakfast. Who won't like that?

The great thing with this recipe is you can change out the nuts for others (hazelnuts, walnuts, pecans, almonds) and you can change out the berries for apple, pear, banana. Even the spaces you can combine or exchange. I bet some lemon zest would be a great addition too.

Serves 4:

2 dl oats / spelt flakes or rye flakes
2 tbsp pumkin seeds
2 tbsp sunflower seeds
1 tbsp flax seeds
pinch of salt
1 tsp cinnamon or cardamon (or a mix of both)
1/2 tsp baking powder
1 egg
2 dl milk (I used rice milk)
1/2 tbsp melted coconut oil
1 dl frozen berries
1 tbsp maple syrup or honey

1. Heat your oven to 180C. 
2. Mix all the dry ingredients. 
3. Mix the wet ingredients.
4. Grease an oven form (I used 20 cm round form)
5. Pour the dry ingredients into the form, then pour over the wet. 
6. Bake in the oven for approx 20-30 minutes. 

I enjoyed mine with goats yoghurt and a pear vanilla compote. If you want to be decadent serve it with fresh whipped cream and a drizzle of maple syrup. 

9 Grain porridge & rhubarb compote

I love porridge. It reminds me of my dad, his porridge was always creamy yet had lots of texture. Recently I got back into making oat porridge and it is just as fulfilling as when my dad made it so many years ago.

I like to use various grains because they all give various textures. For this particular porridge I used; rye, oat, wheat, buckwheat, barley and rice flakes as well as amaranth and quinoa. Amaranth is an ancient grain that is gluten free and contains high levels of iron, calcium and protein.

If you wanted to make this porridge gluten free you could skip the barley, wheat and rye flakes.

porridge for two:
1 tbsp of each grain
pinch of salt
5 dl water
1 dl soy, almond, oat or dairy milk
2 tbsp flax or chia seeds
cinnamon - optional

1. Place all the grains in a pan and add 3 dl of the water water and bring to a boil. 
2. Lower the heat to a simmering point. 
3. Stir continuously to avoid burning the contents at the bottom of the pan.
4. Add the rest of the water after 7-8min.
5. Add the pinch of salt and keep stirring for another 4-5min. 
6. Finally add the soy/almond/oat or dairy milk along with the flax or chia seeds, stir and, cook for another 1min. 
7. Set the porridge aside with a lid for 3min to allow the final swelling and cooking of the quinoa and amaranth.

Rhubarb compote

4 stalks of rhubarb

500 grams fresh of frozen* strawberries

2 dl palm sugar or honey or half of each 

1. Wash the rhubarb, and chop into 2 cm chunks. 
2. *If you are using frozen strawberries place them in a thick bottomed pan add the sugar/honey and on a low heat slowly melt the strawberries. 
3. If you use fresh strawberries then place the rhubarb, strawberries and sugar/honey in a pan and on a low heat allow these to melt together. Stir every so often to make sure that nothing sticks and burns at the bottom of the pan. 
4. Once the rhubarb has broken apart, taste - taking care not to burn yourself, add more sweetner if you feel needed. 

This compote is also perfect to use in yoghurt with your breakfast cereal or as a dessert with ice cream, or on a crepe. Infact I used it recently as the filling for a pie.

If you don't like rhubarb then exchange it for apple compote or apple sauce. Maple syrup is also always a favorite of mine along with a grated apple or honey. Simply cinnamon on it's own also adds a lot of sweetness and also aids in digestion and in the breakdown of carbs and the sugars they contain.