PINEAPPLE PASSIONFRUIT ETON MESS

RECIPE DEVELOPED FOR UNCLE TOBYS

The festive season is upon us and getting festive with your food doesn’t need to start at lunch or dinner when you can make these really fun and festive Passionfriut Eton Mess jars for breakfast or brunch over the Christmas period.

Prep 00:15 + soak over night

Cook N/A

Serves 2

Super Easy

Ingredients

1 ½ cup UNCLE TOBYS Traditional Rolled Oats

2 tablespoons shredded coconut or coconut flakes

2 ½ cups full-fat milk (or milk of your choice)

2 tablespoons honey

To serve

¼ cup thick natural yoghurt

1 cup diced pineapple

1-2 passion fruits, sliced open and seeds scooped out

2 tablespoons coconut flakes, toasted

Method

Step 1. Add UNCLE TOBYS Traditional Rolled Oats, coconut, milk and honey to a container. Mix well, then place on the lid and into the fridge overnight to chill and soak.

Step 2. When ready to serve, divide the oats between two glasses or bowls. Top each with a dollop of yoghurt and top with the pineapple, passion fruit seeds and coconut flakes.

Notes:

- The soaked oats will last for up to 5 days in the fridge.

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TOASTED OAT BERRY PORRIDGE

RECIPE DEVELOPED FOR UNCLE TOBYS

Roasty toasty porridge that just sings with a delicious topping of tahini cream!

Prep 00:05

Cook 00:20

Serves 2

Super Easy

Ingredients

Tahini Vanilla Cream

¼ cup tahini

2 tablespoons maple syrup

1 tablespoon vanilla

1-2 tablespoons warm water

Berries

1 cup mixed berries, fresh or frozen

Toasted Oat Porridge

1 1/2 cups UNCLE TOBYS Traditional Rolled Oats

2 1/2 cups UNCLE TOBYS Oat Milk

2 tablespoons maple syrup

1 teaspoon toasted white sesame seeds, to serve

Method

Step 1. For the Tahini Vanilla Cream, add all ingredients into a small bowl and mix to combine. If you’d like it thinner, add a little more warm water. Note: cold water will make the tahini seize up and go hard.

Step 2. Add the mixed berries to a small saucepan, place on the lid and place over low heat. Cook for 3-5 minutes, removing the lid and mashing slightly, until berries are partly broken down. Remove from heat and allow to cool and set, until jammy.

Step 3. To make the Toasted Oat Porridge: Add the UNCLE TOBYS Traditional Rolled Oats into a medium saucepan over medium heat. Cook, tossing for 5 minutes, until the oats smell nutty. Add the UNCLE TOBYS Oat Milk and maple syrup. Reduce heat to low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy.

Step 4. Divide the warm oats between two bowls. Top with the Tahini Vanilla Cream, the jammy berries and a sprinkle of sesame seeds to serve.

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COCONUT MANGO OAT PAVLOVA BOWL

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 10 minutes + resting time 

Cooking time: NA

Ingredients

1 cup Uncle Tobys Traditional Rolled Oats 

1 cup coconut milk  

1 cup milk; cows, almond or oat 

1 tablespoon maple syrup

⅓ cup shredded coconut, plus more for serving 

⅓ cup coconut yoghurt 

1 large mango, sliced into thin wedges 

1-2 passion fruits, sliced open and seeds scooped out 

2 tablespoons macadamias, toasted 

2 sprigs fresh mint, leaves picked 

Method 

1. Add Uncle Tobys Rolled oats, coconut milk, other milk, shredded coconut and maple syrup to a large container. Mix well, then place on the lid and into the fridge to chill and soak overnight. 

2. When ready to serve, divide the soaked oats between two serving bowls. Top with a dollop of yoghurt, the mango, passionfruit pulp, macadamias, shredded coconut and mint leaves to garnish. 

3. You can also serve with edible flowers as a garnish if you feel like getting fancy! 

Tips / Notes: 

If you like to eat your oats warm, you can add the soaked oats into a small saucepan and heat over low heat for 3-4 minutes until warmed through, or you can microwave for 1 minute until warmed. 

CREAMY OATS W/ VANILLA CRUMBLE

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 5 minutes 

Cooking time: 15 minutes 

Ingredients:

 Vanilla Oat Crumble

¼ cup coconut oil 

1 tablespoon vanilla extract 

¼ cup Uncle Tobys Traditional Rolled Oats

2 tablespoons pistachios, roughly chopped

2 tablespoons coconut flakes

1 tablespoon sunflower seeds

1 tablespoons pepitas 

Creamy Porridge

1 ½ cup Uncle Tobys Traditional Rolled Oats  

2 ½ cups oat milk 

2 tablespoons maple syrup

¼ cup natural yoghurt 

1 cup fresh raspberries 

Method:

 1. To make the Vanilla Oat Crumble: Heat a medium frying pan over medium-high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted. Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving. 

 2. To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt. 

 3. Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve. 

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APPLE PIE BAKED OATS

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 4-6 

Prep time: 10 minutes 

Cooking time: 45 minutes 

Ingredients

2 cups Uncle Tobys Traditional Rolled Oats

½ teaspoon allspice 

2 teaspoons ground cinnamon 

1 teaspoon baking powder 

Pinch sea salt 

½ cup pecans, roughly chopped  

1 ¾ cup oat milk 

2 x large free range eggs 

⅓ cup maple syrup 

30g unsalted butter, melted and cooled to room temperature 

2 teaspoons vanilla extract 

1 medium red apple, chopped into small cubes

1 tablespoon brown sugar 

Natural yoghurt, to serve 

Method: 

1. Preheat an oven to 180℃ and grease and line a 20cm round or oval baking dish. 

2. In a large bowl, add the Uncle Tobys Traditional Rolled Oats, allspice, cinnamon, baking powder, sea salt and pecans. Mix with a wooden spoon until well combined.

3. In a separate large bowl, add the oat milk, eggs, maple syrup, butter and vanilla. Whisk together until well combined. 

4. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the apple cubes and stir through until well dispersed. Allow the mixture to sit for 5 minutes, allowing the oats to soak up some of the liquid and soften. 

5. Transfer the mixture to the prepared baking dish and sprinkle over the brown sugar (this is optional, but creates the golden crisp oat topping). Place into the oven and bake for 45 minutes, or until set. 

6. Remove and divide between 4-6 serving bowls. Serve with a dollop of yoghurt and any extra garnishes. 

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