Porridge Oats

carefullycautious

use in crumble delicious for a crunchy topping.

catch_me_if_you_can

as part of the filling for treacle tart

Sorry I don't have the quantities - but now fancy a slice of treacle tart with hot custard.

kittycat204

use in a smoothie for a tasty breakfast drink on the go with banana and berries.

Seanymph

all mine are sweet too - date slice yum yum

Ilona

I put them in veggie stews to thicken them, and in smoothies as kittykat mentioned. Was it the porridge he didn't like or the fact it had fruit in it? And how did he make the porridge, with water, or some milk, there are differnt ways. Was it too thick or too thin. I make mine with water and add a spoon of Coffee Mate, or you could pour cold milk on the top in the dish. You can put jam or honey in it, I put sultanas and stewed apples in mine, very nice, sometimes tinned peaches, yummy. Maybe try different things. Seems a shame to give up after one attempt.
Ilona

kittycat204

i have to say it, Twinks?

freakyogre

I make savoury flapjacks which are really nice. I take a square to work for 'breakfast' most days.

The recipe (which was from Waitrose, but doesn't seem to be online anymore) is: -

150g oats
100g grated cheese
50g seeds (use whatever you want)
70g butter
1 egg
Splash of milk
Mustard (I don't bother using this)
A pinch of cayenne pepper

Melt the butter and mix everything else in. I use a square baking tin (not sure on size, I cut it in to 9 squares though). I'm not sure on temp or timings as I tend to just check it after a while. I must make some more later actually!

Turkishdreamer

I add oats to a savoury crumble mix, using cheese and dried herbs.

Also add to breadcrumbs when making a coating roasting veg or topping for vegetable bakes.

kittycat204

http://www.bbc.co.uk/food/recipes/simonsmain_91108

Mackerel rolled in oats with watercress and radish salad
Ingredients
For the mackerel
200g/7oz porridge oats
salt and freshly ground black pepper
2 free-range eggs, beaten
4 mackerel fillets
50g/1¾oz unsalted butter
1 lemon, juice only
For the watercress and radish salad
3 tbsp olive oil
1 tsp English mustard
1 tbsp white wine vinegar
handful watercress leaves
½ red onion, sliced
8 radishes, trimmed and sliced
Preparation method
For the mackerel, sprinkle the oats onto a plate and season, to taste, with salt and freshly ground black pepper. Pour the beaten eggs into a bowl. Dip each mackerel fillet into the beaten egg, then roll it in the seasoned oats.
Heat the butter in a pan over a medium heat. When the butter is foaming, add the coated mackerel fillets and fry for 2-3 minutes, or until crisp and golden-brown.
Turn the fillets carefully and fry for a further 2-3 minutes, or until the fillets are crisp and golden-brown on both sides and completely cooked through. Remove the pan from the heat and squeeze over the lemon juice.
Meanwhile, for the watercress and radish salad, in a large bowl, mix together the olive oil, mustard and vinegar until well combined.
Add the watercress leaves, sliced red onion and radishes and mix well to coat the salad in the vinaigrette mixture.
To serve, divide the watercress and radish salad equally among four serving plates. Place one oat-coated mackerel fillet on top.

rubberbiscuit

freakyogre wrote: »

I make savoury flapjacks which are really nice. I take a square to work for 'breakfast' most days.

Ive just pinched that recipe! Sounds really nice, although Im not really good on estimating times/temps...
I am trying to cut calories so swapped my 'heavy on the cheese' potato pie toppings for equal amounts cheese, seeds and oats.:)