Apple, Blackberry and Macadamia Nut Breakfast Crumble

 

I'm gonna try and battle on through the giant, GIANT, pile of recipes. So it will all probably be pictures, with maybe one or two sentences.

 

Apple, Blackberry and Macadamia Nut Breakfast Crumble

 

Ingredients:

Oats:

1/2 Cup Rolled Oats

1-2 TBSP Maple syrup or any liquid sweetener

2-3 TBSP Milk of Choice

1-2 TBSP Ground Almonds

1-2 TBSP Macadamia nuts, roughly chopped

 

Filling:

1/2 Cup Apple Sauce

1/2 Cup or more Blackberries, fresh or frozen and thawed

1-2 TSP Maple Syrup or sweetener of choice

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Prepare a ramekin or dish.

2. Mix all the oat ingredients together till it clumps together. Mix the filling ingredients and pour into your dish. Top with the crumble, lightly packed down around the fruit. Add a few extra chopped macadamias to the top. Bake till the fruit bubbles and the topping is golden. Enjoy!

 

 

Please leave a comment, if you try out any of my recipes and use Instagram please tag them #ourediblewhims I'd love to see them.

Date & Cashew Baked Oatmeal

 

Based of my favourite Nake'd bar, the same as a Larabar I guess, this oatmeal is obviously much denser, but full of energy and goodness.

The rich stodgy-ness comes from the nut butter, with gooey dates and crunchy chopped nuts for extra texture.

Date & Cashew Baked Oatmeal

 

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/4 Tsp Vanilla

2 Gooey Medjool Dates, roughly chopped

1 TBSP Date syrup

1-2 TBSP Cashew butter

1 TBSP Cashews, roughly chopped

1/4-1/3 Cup Milk of choice

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.

2. Mix the Oats, salt and baking powder. Add the vanilla, dates/syrup, and cashews/butter. Give a quick mix than add the milk bit by bit till the oats are wet but not sloppy.

3. Bake for 17-20 minutes till firm and lightly golden. It should be set enough to invert out of the dish and eat as a bar. Enjoy!

Cranberry, White Chocolate & Macadamia Nut Baked Oatmeal

 

Looks a bit like meatloaf? Right? Well its not. Its better.

 

Now I adore 'White Chocolate Macadamia' Cookies, especially Subways. Macadamia's are probably my second favourite nut, after pecans. Their meaty like brazils with a luxuriously creamy texture. Cranberry White Chocolate is also a big winner, obviously white chocolate is just da bomb, but I wanted to mash these two brilliant combos into one great mix.

 

The addition of white chocolate and mac's can make so many baked oatmeal's extra awesome so expect them to be a regular component in future posts.

Cran, White Chocolate and Macadamia Nut Baked Oatmeal

 

Ingredients:

1/2 Cup Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Vanilla Extract

1 Tsp Maple syrup or sweetener of choice

Handful of Dried Cranberries

Handful of White Chocolate Chips, or chopped up bar

Small Handful of Macadamia Nuts, roughly chopped

1/4-1/3 Cup Milk of Choice

 

Optional:

1-2 TBSP Cranberry sauce

 

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Mix the Oats, salt and baking powder.

3. Add in the vanilla, sweetener, cranberries, chocolate, and macadamia. Stir in the milk bit by bit till the oats are wet but not sloppy.

4. Pour the mix into your dish. You could swirl in a TBSP of cranberry sauce before or after its in the dish, or save the sauce to top after the oatmeal's cooked. Bake for 17-20 minutes or until set. Don't cook to long or the white chocolate will turn to oil (Don't think that one through to much). Enjoy!

Apple, Pear and Honey Stove Top Oatmeal

 

This was made during the 'No really solid, sharp or scratchy' food phase of sore throatness. Super simple, super delicious.

 

 

Apple, Pear and Honey Stove Top Oatmeal

Ingredients:

1/2 Cup/40g Rolled Oats

3/4-1 Cup of liquid (Water/Milk of choice), (I use less liquid to cook the oats, and add more at the end, use enough to get to a consistency you like)

Pinch of Salt

1 Apple, peeled and cut into chunks (big or bite size)

As much Pear sauce as desired (I used a little jar of baby food, its not gross, just easier)

1-2 TBSP Honey (Can use maple syrup or other sweetener), add to taste

 

Optional:

1-2 TBSP Nut butter (Recommend Pecan)

1-2 TBSP Flaxseed

 

Method:

1. Bring the liquid to the boil, with the apple chunks already in their, to start cooking down. Add the Oats and reduce the heat to medium. (Add the flax if using.)

2. Once most of the liquid has absorbed add some honey and pear sauce.

3. When the oats get a consistency you like, pour into a bowl, swirl in some more pear sauce, drizzle on some honey and top with your nut butter or any other desired toppings. Enjoy!

Terry's Chocolate Orange Overnight Oats

 

An obvious favourite combo at Christmas I based it off of a beloved Chocolate brand. But the flavour duo is timeless. Indulgent but with a refreshing burst of zesty orange.

Terry's Chocolate Orange Overnight Oats

 

Ingredients:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1-2 TBSP Cocoa Powder

1 Orange, (Cut in half, cut around the fruits outline then down the line of the segments)

1/2 Cup/120ml Milk of choice (I used Chocolate, Rebel Kitchens Chocolate)

1-2 TSP Maple syrup or sweetener

1 TSBP Chia seeds

 

2 TBSP Marmalade

 

Optional: Chocolate Chips, and Raw Chocolate sauce

Method:

1. Mix all the ingredients for the oats (Cut a middle slice of orange and wrap for serving if desired). Cover and refrigerate overnight or for at least four hours.

2. To serve, loosen the oats to a consistency you like with some more milk and throw in the chocolate chips. Pour into a glass, layer the oats, chocolate sauce and marmalade and enjoy!

Coyo yogurt review

So I discovered that a local supermarket stocked a small selection of the 'COYO' yogurts. All made with coconut milk and added good bacteria. I wanted to review two of the flavours. They are unfortunately expensive but I do plan to try and review the pots with the fruit compote at the bottom in the future.

Plain

Smell: Coconut-y obviously. It smells luscious. I love strong coconut.

Consistency: The first time I tried this, it was super thick in consistency. The second time, it was definitely runnier. Still thick-ish but much more like a thinner yogurt consistency, you know with Greek yogurt where the water separates and you have to beat it back together-thinning it out. It was like that.

Taste: Strong coconut, with a bitter aftertaste. Mixed into different things it balances out the taste/

Overall: I would use it as a topping, but I do prefer 'Coconut Collaborative' in plain. 6/10

 

 Vanilla

Smell: Hint of vanilla.
Consistency: Thicker than the plain. I love little flecks of vanilla bean. They add a nice touch, and its good to see its real quality vanilla, not artificial flavourings or bottled extracts.
Taste: The vanilla wasn't extremely strong, in a good way. Subtle. Unfortunately the yogurt was still very bitter like the plain flavour.
Overall: I prefer the plain flavour, just as its more neutral. But the vanilla is still good. 5/10

 

Chocolate Peppermint Brownie Baked Oatmeal, with White Chocolate Frosting

So this was supposed to be a Christmas special. But I got ill at Christmas. And didn't make or post half my intended recipes.

 

 

I did make this recipe before Christmas though. You can tell by the advent calendar chocolate. Based of a Christmas cookie recipe, it was perfect for the season, but that shouldn't stop you from having anyway of the year. It was a delicious, albeit indulgent breakfast. But you do get some healthy fats in there too.

 

Chocolate Peppermint Brownie Baked Oatmeal

 

Ingredients:

Oats:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

2 TBSP Cocoa Powder

1/4 Ripe Avocado

2 TBSP Maple syrup, or sweetener of choice

Few drops of Peppermint Extract

1/4 Cup/60ml Milk of choice

 

Frosting:

30g White Chocolate

1/2 Cup yogurt

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish/ramekin.

2. For the oats, mix all dry ingredients. Mash the avocado till smooth, add sweetener stir into the dry. Add the milk bit by bit till the oats are wet but not sloppy. Finally add the extract drop by drop to a

taste level you like. Pour into your dish and bake for 17-20 minutes or till set and firm.

3. To make the frosting melt chocolate till smooth and let cool for a minute. Whip in the yogurt TBSP at a time, you want it to be an off white colour and still taste like white chocolate.

4.Letthe oatmeal cool for a minutes or two then run a knife around the edges and invert onto a plate. Smooth on the frosting and enjoy!