Recipe Ideas
Oats for Oats Sake with @carissa_anna_nutrition
The weather has certainly cooled down and with that comes a total change our eating habits. In summer I tend to go straight to delicious smoothies for breakfast, but as we’re heading into the colder and crisper mornings, something warming for my tummy and soul sounds much better. I grew up eating porridge for breakfast and I have so many fond memories of my Dad making this for us when we were kids; it’s still something I love to this day. Oats are an incredibly nutritious super food, and they’re super yummy. For starters they are a complex carbohydrate, which means that they will not only provide us with the fuel we need to get through our day, but they will give that to us in a sustained released style, which means no nasty sugar dumps.
They also contain beta-glucan, a type of soluble fibre. There has been a heap of research into this goodie and let me tell you, it’s pretty exciting. Beta-glucan has been proven to help lower ‘bad’ cholesterol levels. Yay! What else does it do? Keeps our gut bugs happy, as fibres and starches are food for these little ones.
Oats also contain a unique group of antioxidants called avenanthramides and these guys also pack a beneficial cardiovascular punch. If that isn’t enough for you, oats also contain high amounts of vitamins and minerals such as manganese, copper, B-vitamins, zinc, magnesium, iron and selenium. Pretty cool, huh?
So now that you’re aware of how wonderful oats are, you’re probably wanting to know how can you get them into your diet with out having a bowl of porridge every day!
The answer is simple. And scrumptious.
You can make a bircher or overnight oats, muesli or granola bars or even some oat bread! Try oat scones, oat muffins and even oat pancakes; the list goes on!
One of MY absolute favourite ways to enjoy oats was actually inspired by a wonderful foodie soul sister of mine, Hannah. She is bomdigity at whole food cooking and this recipe is my adaption of hers.
By Carissa Anne.
Nutritionist {BHSc} – The JCN Clinic
Carissa is an accredited and practicing nutritionist at the JCN Clinic in Brisbane. The JCN Clinic is renowned for their focus on Digestive Health and an individualised, balanced approach to eating and nutrition. Carissa is available for Nutritional Consultations in person or via Skype or phone. To find out more contact the Clinic via email reception@jessicacox.com.au or you book online here.
4 x cups of Table of Plenty Nicely Nutty fruit free muesli
1 cup Ayam Coconut Milk
1 cup Stewed Apples
4 x Organic Eggs
½ Cup Mixed Seeds
½ Cup Shredded Coconut
½ Cup Mixed Berries
1 tsp of All Spice
1 Banana *cut length ways
Orange Zest
- Preheat your oven to 180.
- Place all of the ingredients {except the banana and orange zest} in a large mixing bowl and mix through. Once thoroughly combined, pour the mixture into a lined / greased bread tin and pat it down evenly with a spoon. Place the 2 halves of the banana into the top of the cake inside facing up and add some extra berries for garnish if you like as well. Now grate over some orange zest – it’s up to you how much you want to add, I personally like a fair bit.
- Place it in the oven and cook it for about 40-50 minutes depending on your oven. You can tell when its cooked as it feels springy to touch in the centre. Once cooked, remove it from the oven and allow it to cool a bit then remove it from the baking tray and sit it on a wire rack to cool properly.
Serving
This is totally up to you! I’m a bit of a sweet tooth, so for me I love having the slice warmed with peanut butter, honey and strawberries!
Enjoy x