Just thought I’d share a very simple recipe. I’ve been trying to make my diet more wholesome; more nutritional. My mission is to eat clean and with thought. I hope by working towards a more optimal diet I’ll see some gains in my riding performance next year.
A few things have triggered this change, but mostly it’s come from realising that what I think our daughter should be eating isn’t necessarily what I’d been choosing for myself. It’s been an interesting observation.
This recipe is for toasted breakfast oats. I tested this out as wanted to experiment with coconut oil and agave nectar and was looking for a quick nutritional breakfast to make a change from my usual omelette. I can honestly say, having made this, that I’ll never buy a luxury (or any) cereal again as this is so delicious and so simple to make. I can bake a small batch each evening and can easily change the flavour combinations so it doesn’t get boring.
We have this twice a week as a sweet treat – it’s so incredibly tasty!
For a small (single baking tray) batch:
Turn oven to 160 degC. In a saucepan, melt one spoon of coconut oil with a spoon each of olive oil, agave nectar and soft brown sugar. Take off the heat once all melted and combined. Add a tiny pinch of salt and enough jumbo oats to soak up the mixture. I also add a generous portion of flaked almonds and sultanas and a light sprinkle of cinnamon. Scatter onto a baking tray and place in oven. I check every few minutes and give the oats a mix-up for a more even bake. Once they start to show a little colour they are probably done. Take out and leave to cool on the tray then transfer to an airtight container.
Tonight I think I’ll try with grated orange zest and then shave in some dark orange chocolate once it has cooled. Can be served with yoghurt for breakfast or ice cream for a pudding. I eat mine dry with a big mug of Dorset tea – yum.
Hope you enjoy your toasty oats…