3 Ways of Oatmeal for Autumn

As soon as the temperature drops, my breakfast habits change. Whereas in summer, my breakfast mostly consists of yoghurt & fruit bowls, in winter I like to start my day with warm comfort food. A steaming bowl of porridge is my go-to every day. It’s so easy and quick, yet delicious! However, sometimes I want to get a bit more creative with my oatmeal because it can get a bit boring otherwise. So I bring you my 3 favourite ways of preparing an oatmeal breakfast perfect for those cold autumn mornings!

1. Baked Banana Oatmeal

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Ingredients (for 2 portions)

  • 1 cup oats (90 gr)
  • 1 cup boiled water
  • 1/4 cup almond milk
  • 1 banana
  • 1 tsp vanilla aroma
  • 2 tsp cinnamon

Method

Preheat your oven to 175 degrees Celsius. Mix the oats and the water. While you wait for the oats to soak up the liquid, mash up half of the banana and stir in the vanilla and cinnamon. Then, add everything together and place in an oven dish. Pour the almond milk on top and spread the banana slices evenly on the oatmeal. Bake for 20-25 minutes and serve while hot!

2. Apple & Jam Oatmeal Cups

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Ingredients (for 4 oatmeal cups)

  • 1 cup oats (90 gr)
  • 1 cup warm almond milk
  • Non-stick baking spray
  • 1 grated apple
  • 4 tsp jam (I used blackberry)
  • 2 tsp cinnamon
  • 2 tbsp raisins (optional)

Instructions

Preheat your oven to 175 degrees Celsius. Pour the almond milk on top of the oats and let that sit for a few minutes. While you wait, grate one large apple. Then stir in the apple and cinnamon and optionally add some raisins. Spray 4 cups in your muffin tin with some baking spray and scoop in the oats mixture. Put 1 tsp of jam on top of each cup. Bake the cups in your pre-heated oven for 25-30 minutes. If you let them cool off for a while, they will become more solid instead and you can remove them from your tray easily without them falling apart! The hot jam pouring out of these cups when you eat them is to die for. You also don’t need to add any sweetener because the jam is sweet enough of itself!

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3. Overnight Oats with Dates

Warning: this recipe takes a bit more time as you have to soak the oats overnight! This makes for an extra thick and smooth oatmeal.

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Ingredients (for 1 portion)

  • 1/2 cup oats (45 gr)
  • 1/2 cup almond milk
  • 1 tbsp chia seeds
  • 2 tsp cinnamon
  • 2 medjool dates
  • small handful of hazelnuts

Instructions

Take your breakfast bowl of preference and combine the oats, chia seeds and cinnamon in this bowl. Pour the almond milk on top and mix. Pit the medjool dates and chop them up finely. Stir in the date pieces. Put your bowl in the fridge overnight. If you feel like the mixture will be too thick, you can add an extra splash of milk. The next morning add some hazelnuts and dust the top of the overnight oats with some extra cinnamon. Enjoy this dish cold, but of course have a warm cup of coffee next to it! These overnight oats are also amazing with some fresh fruit on top.

 

So, those are my 3 ways of changing up my morning oatmeal. Of course, you can change up everything in these recipes. If you don’t have almond milk, any other type of milk will do just fine. And all the fruit (banana, apple) can be substituted for any other fruit you like. These are just my preferences. 🙂 And if you have more of a sweet tooth, feel free to add some honey or agave syrup to any of these recipes. Thanks for reading!

Stay warm,

Tori

 

 

 

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Savoury Cheddar Pumpkin Scones

Hi guys, I’m back with another scone recipe. I just can’t stop making them and I keep getting ideas in my head of ingredients to use in my scones. Even though I love sweet scones with cream and jam, this time I felt like having something more salty. I had some leftover pumpkin from my dinner last night, so I figured I could use that and some cheddar. Believe me… these scones are SO. GOOD. They’re more bread-like in structure because they contain no sugar. Definitely worth giving this a go yourself!

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Savoury Cheddar & Pumpkin Scones

Preparation time: 80mins – Baking time: 13 mins – Total time: 93 mins

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ cup cubed cold butter
  • 1 cup buttermilk
  • 1 teaspoon of salt
  • 2 tbsp semi-skimmed milk
  • ½ cup grated matured chedder
  • 1 pumpkin to make pumpkin puree (or ½ cup store-bought pumpkin puree)

Instructions

Preheat the oven to 200 degrees Celsius. Cut the pumpkin in large cubes and bake them in the oven for at least 45 minutes (I let them sit for an hour). Let the pumpkin cool off. Now, peel off the pumpkin skin. This should be fairly easy if your pumpkin cubes are soft enough! Mash the pumpkin with a fork until a puree starts to form or use a blender or kitchen processor if you prefer. Set aside ½ cup of your fresh pumpkin puree for later use. Alternatively, just use ½ cup store-bought pumpkin puree, but make sure it is not too sugary and sweet as we’re making savoury scones.

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Get a large bowl and mix the flour, salt and baking powder. Add the cubed butter and work the cubes into the flour mixture using your hands until you get coarse crumbs. Then add 1 cup of buttermilk (save just a tiny bit for glazing the scones) and 2 tbsp of milk and mix that in with a fork, but be careful not to overmix! It’s no problem if your mixture is not smooth, those lumpy bits will make the scones even better and it makes them look more artisan 😉 Now add the pumpkin puree and cheddar cheese and work that into your dough with your hands. Roll out the dough on a lightly floured surface until 3cm thick.

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This is what the dough looks like!

Using a round cookie cutter (I just use my measuring cup turned upside-down, works just fine too!), divide the dough in circles. Lightly glaze the scones using your left-over buttermilk. Bake for 13mins in the oven on a baking tray lined with parchment paper, or use a muffin tray like me if you have one. Let the scones cool for 5 mins before transferring them to a cooling rack for another 5 mins.

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Let me know which one you prefer: sweet or savoury scones? Comment down below 😀

Best, cheftori

On Becoming British: Scones Recipe

HELLO everyone! Since my moving to London is already a month ago, I thought I’d give the world an update. London has been amazing so far, I’m really enjoying British culture. Of course it’s imperative that I try to Become British whilst I live here… I figured the best way to do that is to learn how to make proper scones.

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I had actually never had scones before I moved to London. Let me tell you all… it was love at first bite. 😉 For those of you who don’t exactly know what they are: scones are small treats to enjoy with your afternoon tea or at your Sunday brunch. Or for breakfast. Or dessert. Or as a midnight “I’m sneakily walking to the fridge” snack. They’re seriously good any time of day. I would describe them as the perfect hybrid child of bread and cookies: crunchy outside but deliciously soft on the inside like bread.

Traditionally, scones are served with clotted cream and jam. It appears that something of a war (yes, it is that intense) is going on between people on How To Properly Decorate Your Scone. The British take this very seriously so you might want to take this into consideration before you order a scone. The Cornish tradition is to spread the jam on the scone first, followed by the cream, but in Devon people prefer the other way around. In March this year, the debate was somewhat settled by the Queen, because the truth about her scone habits were revealed.

My scone-eating habits appeared to be not very Queenlike, as I myself prefer the Devonshire method because I think the colourful jam pops more if you put the jam on last!

After having many, many scones (of which the healthier spelt & quinoa scones at Le Pain Quotidien are probably my favourite), and after watching a ton of YouTube films and reading loads of recipes, I took the matter to my own kitchen. And now I present to you for the first time: scones à la #cheftori!

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CRANBERRY ORANGE ZEST SCONES À LA CHEFTORI

Yield: around 10-12 large scones

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ¾ cup cubed unsalted butter (room-temperature)
  • 1 cup dried cranberries
  • ½ cup almond flakes or any nuts you prefer
  • 2 tbsp freshly grated orange peel
  • 1 cup buttermilk (for my fellow Dutchies: buttermilk is karnemelk)
  • ⅛ teaspoon of salt
  • 1 tbsp full-fat milk

Instructions

Combine flour, sugar, baking powder and salt in a large bowl. Cut in the butter using your hands till you get coarse crumbs. Do not overmix! It’s okay to have some lumbs in there. Stir in the cranberries, nuts and orange peel. Then, mix in the buttermilk using a fork just until incorporated. Knead the dough with your hands for just a few seconds and roll it out on a floured surface until 2/3 cm thick. Use any circle-shaped utensil to get nice scones. I used a small and a large size to create mini scones and larger ones. Bake for 12 to 15 mins (depending on size of scones) on 200 degrees Celsius on a baking sheet lined with parchment paper. I baked my mini scones in a muffin tray! Serve with delicious clotted cream & jam, or alternatively, replace the clotted cream with fresh ricotta or cottage cheese for a less caloric option.

 

I was really happy with the way these scones turned out. If you really have a sweet tooth, try using 1/2 cup of sugar instead of 1/4 cup. I found that that much sugar was not necessary because the jam will give so much sweetness too! I really enjoyed this cranberry & orange peel version of scones, because it made them really fresh. I am looking forward to perfecting these scones and trying out different varieties. I’ll definitely try to make a more “healthy” version soon, so keep an eye out for that 😉

Thanks guys for checking out my recipe and please do try this at home! Let me know when you do.

Best,

cheftori