Showing posts with label oats. Show all posts
Showing posts with label oats. Show all posts
A bowl of warm oats is one of those simple breakfasts that never stops feeling comforting, and this version with soft, caramel‑sweet dates and bright orange marmalade is a little morning luxury you can make in minutes. It’s wholesome, naturally sweetened, and full of fiber, but still feels like something you’d linger over at the kitchen table. Whether you’re trying to start the day with something nourishing or just want a cozy bowl that tastes like sunshine, these Breakfast Oats with Dates & Marmalade are an easy, everyday favorite.
I have always loved dressing up my oats with things . . . sometimes it is just a spoonful of maple syrup or a sprinkle of maple sugar . . . other times I add dried cherries or cranberries or blueberries . . . or, yes . . . everything!
Today I added chopped dates and some marmalade, but not just any marmalade . . . a good quality marmalade . . . because it's breakfast and well . . . breakfast and marmalade just go together like peas and carrots! On your toast or in your oats. Both are delicious options!
A dollop of marmalade went into the pot with the oats and dates when I was cooking them, and another dollop was swirled on top with some cream when I was eating them, and yes . . . THEY WERE FABULOUS!
This is an incredibly delicious way to enjoy your morning oats. I promise you.
INGREDIENTS NEEDED
TO MAKE
BREAKFAST OATS WITH DATES & MARMALADE
Simple store cupboard ingredients.
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
NOTES ON INGREDIENTS
Old fashioned oats (also called rolled oats) are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
As I said I use half milk and half water. I also use whole milk for this recipe. This adds richness.
Use the best marmalade you can find, with a healthy proportion of peel in the mix.
I like to use Medjool dates. They have the nicest flavor and texture. Almost caramel-like.
Drizzling with cream to serve is a bit of an indulgence, but a really delicious one. You can easily cut this recipe in half if you are not wanting to make four servings. The cook times will remain the same.
HOW TO MAKE BREAKFAST OATS
WITH DATES & MARMALADE
Its really not rocket science. Follow the instructions and timings and you will have a very tasty breakfast.
- In a medium saucepan bring the water/milk and salt to boiling. (I use a heavy bottomed sauce pan and bring it to a boil over medium high heat. Remember milk expands exponentially when heated to a boil.)
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. (I switch to medium low heat for this. I use a rubber spatula to stir, scraping the bottom to make sure that nothing catches.)
- Remove the pan from the heat. Divide between four bowls. (If your bowls are heated your oats will stay warm longer.)
- Top each serving with a spoonful of marmalade and a drizzle of cream. (You can use milk instead of cream, but cream is very nice.)
ALL ABOUT THE DIFFERENT KINDS OF OATS
Whole Oat Groats: The least processed form, retaining the whole grain.
Steel Cut Oats: Chopped whole oat groats, offering a chewy texture and nutty flavor.
Scottish Oats: Stone-ground oats that are coarser than steel-cut oats, resulting in a creamy texture when cooked.
Rolled Oats (Old-Fashioned Oats): Steamed and flattened oat groats, quick to cook and versatile for various recipes.
Quick Oats: Pre-cooked and dried oats that cook faster than rolled oats.
Instant Oats: Fully cooked and dried oats that only require hot water or a microwave to prepare.
Oat Bran: The outer layer of the oat grain, high in fiber and often used in baking or as a cereal.
Oat Flour: Finely ground oats used as a gluten-free flour alternative in baking.
NUTRITIONAL BENEFITS OF EATING OATS
Oats are an incredibly nutritious food to eat and perfect to begin your day with. Well balanced they are a great source of carbohydrates and fiber. They are also a great source of protein.
Rich in anti-oxidants, they can also help to lower your blood pressure when eaten regularly.
Oats contain powerful soluble fiber. This helps to reduce your blood glucose and promotes the growth of good bacteria in the digestive tract. They can also help to regulate type 2 diabetes.
Oats can help lower blood cholesterol. Heart disease is the leading cause of death in the world today and that is partly due to high cholesterol. Many studies have shown that the beta-glucan fiber in oats is effective at reducing both total and LDL (bad) cholesterol levels.
Oats may help lower blood sugar levels, especially in people with obesity or who have type 2 diabetes.
Oats are very filling and can help you to lose weight if you consume them regularly. Eating filling foods can help you to feel full and less prone to snacking on other things.
Naturally gluten free, they are an important source of carbohydrates and fiber for those who are gluten-intolerant.
A FEW OTHER
BREAKFAST RECIPES FOR YOU TO ENJOY
They say that breakfast is the meal that sets you up for the day! Here are a few other breakfast recipes for you to enjoy!
VANILLA BREAKFAST CORNBREAD - If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.
COUNTRY FARMHOUSE BREAKFAST BAKED OATS - Made with simple pantry ingredients and baked until warm, hearty, and lightly sweet, this easy recipe delivers all the charm of a farmhouse breakfast with none of the fuss. It’s nourishing, satisfying, and ideal for busy mornings, weekend brunches, or anytime you want a rustic, home‑baked breakfast option that fills the house with the most inviting aroma. Loaded with apples and dried cranberries and the hearty nuttiness of wholesome oats.
Pin this recipe to your Breakfast or Oatmeal Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 4 servings
Breakfast Oats with Dates and Marmalade
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
A hearty and delicious way to begin your day!
Ingredients
For the oats:
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
To serve:
- Marmalade to spoon over top
- single cream (half and half) for pouring
Instructions
- In a medium saucepan bring the water/milk and salt to boiling.
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Divide between four bowls.
- Top each serving with a spoonful of marmalade and a drizzle of cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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If you’re looking for a wholesome, comforting breakfast that feels like it came straight from a cozy country kitchen, these Country Farmhouse Breakfast Baked Oats are the perfect way to start your morning.
Made with simple pantry ingredients and baked until warm, hearty, and lightly sweet, this easy recipe delivers all the charm of a farmhouse breakfast with none of the fuss. It’s nourishing, satisfying, and ideal for busy mornings, weekend brunches, or anytime you want a rustic, home‑baked breakfast option that fills the house with the most inviting aroma.
This tasty breakfast is so easy to make that there's really no excuse not to make it. You just throw it together and pop it into the oven. Run upstairs to take your shower and get dressed, and by the time you come back down it'll be scrummily ready to scarf down!
Tasty baked oats . . . toothsome and slightly crumbly . . . with a nicer bite than ordinary stove topped cooked oatmeal. Lightly flavored with cinnamon and golden syrup . . . or honey if you would prefer.
Stogged full of chunks of dried apple and sweet dried cranberries . . . poking here and there, sparkling with all the beauty of the crown jewels.
Other than the bit of butter that you stir into it at the beginning . . . it's totally fat free too. Of course . . . having it with cream would negate all that good. But go on . . . why not.
INGREDIENTS NEEDED
TO MAKE
COUNTRY FARMHOUSE BREAKFAST BAKED OATS
This delicious baked version of oatmeal will spoil you for any other kind! Simple ingredients put together in the most delicious way.
- 1 1/2 cup (120g) of old fashioned rolled oats
- 2 TBS butter
- 1 1/2 cups (375ml) of boiling water
- 1 1/2 cups (375ml) of milk
- 2 TBS golden syrup or honey
- 1 tsp ground cinnamon
- pinch salt
- 1/2 cup (45g) of chopped dried apples
- 1/2 cup (75g) of dried cranberries
I like to use the old fashioned large flake oats for the best texture.
I use salted butter. Its all I keep in the house.
I use full fat milk. This gives a lovely creamy texture and rich flavor.
I do use the golden syrup, but honey adds a lovely depth of flavor. You could also use maple syrup if you wanted to.
I buy my dried apples at the local health food store.
Dried Cranberries are available almost everywhere. If you cannot get them or do not like them, you could substitute raisins, or currants, dried blueberries, dried cherries, etc.
HOW TO MAKE
COUNTRY FARMHOUSE BREAKFAST BAKED OATS
This is as simple as stirring everything together in a bowl and pouring it into a prepared baking dish to bake.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium glass baking dish. Set aside. (A 9 inch square or a 7 by 11 inch will work fine.)
- Measure the oats into a large bowl. Drop in the butter. Pour the boiling water over top. Let stand for 5 minutes. Stir in the milk, fruit, golden syrup (honey), ground cinnamon, and salt. Combine well and then pour into the prepared baking dish. Cover tightly with foil and then place into the heated oven. (I like to use whole milk for it's richness.)
- Bake for 35 minutes, remove the foil and bake for 5 to 10 minutes longer, until thick and bubbly.
- Spoon into heated bowls. Serve hot with cream or milk drizzled around the cereal and a dusting of cinnamon sugar.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before you begin. This will help to familiarize you with any ingredients or equipment you may need.
- Assemble all of your ingredients, equipment and baking utensils before you begin. That way you can prevent yourself from leaving out anything integral to the recipe.
- Do NOT mix up the batter ahead of time. The oats will soak up all the liquid. Stir the mixture together, pour into the pan and bake right away.
- For the best texture use whole oats and do not over-bake. I like to use old-fashioned oats.
- You can vary the dried fruits according to what you have on hand and what you enjoy. Dried apricots are nice, especially if you add some chopped toasted nuts or sultanas. Chopped dried dates. Dried blueberries, etc.
This is not solid like most baked oat casseroles. It is more like oatmeal cereal in texture than a cake.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
Do not make the oatmeal batter ahead of time. The oats will absorb all of the liquid. You can however bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts.
HOW CAN I REHEAT THIS BREAKFAST BAKE?
CAN THE BAKED OATS BE FROZEN?
CAN I BAKE THIS IN A MUFFIN TIN?
Yes, you can. Simply divide the mixture between the well-buttered holes in a muffin tin. Fill the cups all the way to the top. Cover and bake for 20-25 minutes, uncover and bake for 5 to 8 minutes longer or until the edges are lightly browned and top appears set. I do not recommend using paper liners as the mixture will stick to them.
A FEW MORE
BREAKFAST RECIPES FOR YOU TO ENJOY
BIG BRAN BREAKFAST COOKIES - Cookies for breakfast? Count me in! Especially when they are as delicious as these ones! These are loaded with fiber and dried fruit and go very well with your morning hot cuppa or a glass of milk. They make a nice change from cereal and freeze very well!
PINEAPPLE COCONUT BREAKFAST CAKE - Cake for breakfast. Cake for breakfast? Where do I sign up!!! Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake! Moist, buttery and delicious, with a lovely pineapple and coconut filling, and topped with a lime glaze and more coconut. I can't think of an occasion that this would not be welcome at!
Pin this recipe to your Breakfast boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive my weekly newsletter from Grow. Thank you!
Yield: 4 servings
Country Farmhouse Baked Breakfast Oats
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Toothsome, crumbly, and chock full of fruit. This is a most delicious way to get your oats!
Ingredients
- 1 1/2 cup (120g) of old fashioned rolled oats
- 2 TBS butter
- 1 1/2 cups (375ml) of boiling water
- 1 1/2 cups (375ml) of milk
- 2 TBS golden syrup or honey
- 1 tsp ground cinnamon
- pinch salt
- 1/2 cup (45g) of chopped dried apples
- 1/2 cup (75g) of dried cranberries
To serve:
- whole milk or single cream (cold or gently warmed)
- cinnamon sugar
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium glass baking dish. Set aside. (A 9 inch square or a 7 by 11 inch will work fine.)
- Measure the oats into a large bowl. Drop in the butter. Pour the boiling water over top. Let stand for 5 minutes. Stir in the milk, fruit, golden syrup (honey), ground cinnamon, and salt. Combine well and then pour into the prepared baking dish. Cover tightly with foil and then place into the heated oven.
- Bake for 35 minutes, remove the foil and bake for 5 to 10 minutes longer, until thick and bubbly.
- Spoon into heated bowls. Serve hot with cream or milk drizzled around the cereal and a dusting of cinnamon sugar.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Homemade Instant Maple Oats. Sometimes you are looking for a quick and simple breakfast that goes together without a lot of effort. Instant oatmeal provides a hearty breakfast, but if you are like me, you don't really want to use the prepared packages of it that you find in the store. Usually, they are loaded with sugar and salt, things we really don't want to be eating, or that at the very least we want to control ourselves.
I saw this recipe for homemade instant oats on a page called Completely Delicious, and I was instantly intrigued. Homemade instant oats??? Count me in!
I did make a few adaptations.
I did cut the recipe in half to make a smaller amount for my small family, which consists of just me! I also had some maple sugar in the house and decided to use that instead of brown sugar. I love maple flavored anything and if any kind of instant oats might tempt me, it would be the maple one!
If you are wanting the larger sized recipe, simply double the amounts of ingredients mentioned here today. Feel free to add other things that you might like, such as raisins, toasted nuts, dried cranberries, chocolate chips, dried apples, cinnamon, etc. Today I added some sultanas. I love raisins in my oatmeal.
I do like my oats a bit thicker, so I cooked it for an additional 30 seconds in the microwave. I also like to drizzle a bit of cold milk or cream on top.
Additionally, you can break this down into single serving sized packets. Just measure out single servings into zip lock baggies. Include on them the instructions on how to make the oatmeal. (Easily done with a black pen on a piece of masking tape.)
I really hope that you will be tempted to give this a go. I think that you will really enjoy it, or at least I hope that you will. I know I certainly did!
WHAT YOU NEED TO MAKE HOMEMADE INSTANT MAPLE OATS
Four simple ingredients and every bit as delicious, if not more so than the store-bought packets.
- 2 1/2 cups (250g) old fashioned oats
- 1/3 cup (52g) Maple sugar (alternately you can use 1/4 cup/50g soft light brown sugar, packed)
- 1/4 cup (21g) powdered milk
- 1/2 tsp salt
I love old fashioned large flake oatmeal. It's the only oatmeal I keep in the house. This will be broken down in the food processor to something which will cook a lot faster. How much more delicious is an oatmeal that you process yourself.
I used maple sugar, but you could use brown sugar, coconut sugar, etc. Its up to you. I know that not everyone has maple sugar available to them.
Powdered milk is usually found in the canned milk or baking section of the grocery store. It is usually a low-fat product. Keep it in the freezer if you think you won't get it used up quick enough.
HOW TO MAKE HOMEMADE INSTANT MAPLE OATS
This is a lot easier than one would think. Why not skip the store-bought packets and make your own! Especially when it is as simple to make as this is!
Measure the oatmeal into the bowl of a food processor. Pulse four to five times. Remove 2/3 of the oats and then pulse the remainder into a powder.
Pour all of the oats into a bowl. Whisk in the powdered milk, maple sugar and the salt, until well combined.
Store in a large airtight container. You can optionally separate into individual servings, stored in zip-lock baggies. This should keep for one to two months.
When you are ready to cook your oatmeal, give the jar a good shake to make sure things are still evenly distributed. Measure out 1/2 cup into a bowl and whisk in 1/2 to 3/4 cup of boiling water, giving everything a good stir together. (See notes.)
I like mine to be a bit on the thicker side, so I pop it into the microwave for 30 seconds and then I like to drizzle a bit of full fat milk over top.
Notes
Feel free to add some additional ingredients to your oats according to what you enjoy. Chocolate chips, raisins, dried cranberries, dried sour cherries, toasted nuts, diced dried apple, cinnamon, etc.
Feel free to use soft light brown sugar instead of maple sugar, or coconut sugar. You know what you enjoy most so adapt this recipe to suit your own likes and tastes!
I was amazed at just how simple this was to make and how very adaptable. I will never buy packets of instant oatmeal again. Not when making your own from scratch is so easy and so delicious!
Not to mention, unprocessed. These days I am trying to stay as far away from ultra processed food as I can. This makes a lovely simple breakfast that goes together quickly on those days when you don't have a lot of time!
Are you looking for a variety of delicious yet simple breakfast options? Why not consider the following tasty dishes!
ONE PAN BREAKFAST - This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference, however. This version is not fried, its baked. Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
BIG BRAN BREAKFAST COOKIES - I try to have something with bran in it every day. Some days it is bran cereal, others it might be one of my bran muffins. Some days it is one of these delicious Big Bran Breakfast Cookies! A yummy, Big Bran Breakfast Cookie! These are a most delicious way to get some fiber into the diet!
Yield: 6 servings
Homemade Instant Maple Oats
Much better than those packets of instant oats you get in the shops. Delicious and easy to make. You can add dried fruit if you wish. You will need a food processor.
Ingredients
- 2 1/2 cups (250g) old fashioned oats
- 1/3 cup (52g) Maple sugar (alternately you can use 1/4 cup/50g soft light brown sugar, packed)
- 1/4 cup (21g) powdered milk
- 1/2 tsp salt
Instructions
- Measure the oatmeal into the bowl of a food processor. Pulse four to five times. Remove 2/3 of the oats and then pulse the remainder into a powder.
- Pour all of the oats into a bowl. Whisk in the powdered milk, maple sugar and the salt, until well combined.
- Store in a large airtight container. You can optionally separate into individual servings, stored in zip-lock baggies. This should keep for one to two months.
- When you are ready to cook your oatmeal, give the jar a good shake to make sure things are still evenly distributed. Measure out 1/2 cup into a bowl and whisk in 1/2 to 3/4 cup of boiling water, giving everything a good stir together. (See notes.)
- I like mine to be a bit on the thicker side, so I pop it into the microwave for 30 seconds and then I like to drizzle a bit of full fat milk over top.
Notes
Feel free to add some additional ingredients to your oats according to what you enjoy. Chocolate chips, raisins, dried cranberries, dried sour cherries, toasted nuts, etc.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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