<p>High in fibre and antioxidants, oats are not only 100 per cent wholegrain and good for gut health but they also make for the healthiest gluten-free breakfast.</p>.<p>Here are three breakfast recipes to get your daily dose of oats.</p>.<p><strong><span class="bold">Banana Bread Oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 cup rolled oats</p>.<p>2 ½ cups milk</p>.<p>2 tbsp honey</p>.<p>1 medium banana, mashed</p>.<p>1 tsp vanilla extract</p>.<p>1/2 tsp ground cinnamon</p>.<p>1 tbsp chia seeds</p>.<p>Granola for garnishing</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Place all ingredients, except ½ cup of milk, into a medium saucepan. Bring the mixture to a boil on medium/high heat.</p>.<p>Turn heat down to low and let the mixture simmer for about 5 minutes, stirring consistently until oatmeal thickens.</p>.<p>Add the leftover 1/2 cup milk and mix again. Let simmer for 1-2 more minutes. This should give the oats a decadent fluffy texture.</p>.<p>Top with chopped bananas and chunks of granola.</p>.<p><strong><span class="bold">Espresso overnight oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 cup rolled oats</p>.<p>1 tbsp chia seeds</p>.<p>3/4 cup milk</p>.<p>1/2 cup strong brewed coffee</p>.<p>2 tbsp powdered<br />sugar</p>.<p>1 tsp vanilla<br />extract</p>.<p>1/4 cup blueberries</p>.<p>Pinch of sea salt</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>First, mix all dry ingredients together in a large bowl. Add wet ingredients and mix again.</p>.<p>Place in the refrigerator, covered, for at least 2 hours or overnight.</p>.<p>Serve the next morning with a dash of honey, blueberries and a handful of muesli.</p>.<p><strong><span class="bold">Chocolate and raspberry baked oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 medium ripe banana</p>.<p>2 large eggs</p>.<p>1 tsp vanilla extract</p>.<p>1/4 cup honey</p>.<p>3/4 cup milk</p>.<p>2 cups rolled oats</p>.<p>1/2 cup all-purpose flour</p>.<p>1 tsp baking powder</p>.<p>1 cup raspberry</p>.<p>1/3 cup nuts of choice</p>.<p>1/2 cup dark chocolate chips</p>.<p>Pinch of salt</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Preheat oven to 170ºC and spray a casserole dish with nonstick cooking spray.</p>.<p>Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined. Add rolled oats, flour, baking powder, raspberry, nuts, and a pinch of salt and mix. Then, add chocolate chips and mix again. Transfer batter into a casserole dish and use a spatula to spread evenly. Add additional cherries to the top, if desired.</p>.<p>Bake at 170ºC for 30 minutes. Then, add more chocolate chips if desired and bake for an additional 5 minutes.</p>.<p>Serve warm for a cosy breakfast.</p>
<p>High in fibre and antioxidants, oats are not only 100 per cent wholegrain and good for gut health but they also make for the healthiest gluten-free breakfast.</p>.<p>Here are three breakfast recipes to get your daily dose of oats.</p>.<p><strong><span class="bold">Banana Bread Oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 cup rolled oats</p>.<p>2 ½ cups milk</p>.<p>2 tbsp honey</p>.<p>1 medium banana, mashed</p>.<p>1 tsp vanilla extract</p>.<p>1/2 tsp ground cinnamon</p>.<p>1 tbsp chia seeds</p>.<p>Granola for garnishing</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Place all ingredients, except ½ cup of milk, into a medium saucepan. Bring the mixture to a boil on medium/high heat.</p>.<p>Turn heat down to low and let the mixture simmer for about 5 minutes, stirring consistently until oatmeal thickens.</p>.<p>Add the leftover 1/2 cup milk and mix again. Let simmer for 1-2 more minutes. This should give the oats a decadent fluffy texture.</p>.<p>Top with chopped bananas and chunks of granola.</p>.<p><strong><span class="bold">Espresso overnight oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 cup rolled oats</p>.<p>1 tbsp chia seeds</p>.<p>3/4 cup milk</p>.<p>1/2 cup strong brewed coffee</p>.<p>2 tbsp powdered<br />sugar</p>.<p>1 tsp vanilla<br />extract</p>.<p>1/4 cup blueberries</p>.<p>Pinch of sea salt</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>First, mix all dry ingredients together in a large bowl. Add wet ingredients and mix again.</p>.<p>Place in the refrigerator, covered, for at least 2 hours or overnight.</p>.<p>Serve the next morning with a dash of honey, blueberries and a handful of muesli.</p>.<p><strong><span class="bold">Chocolate and raspberry baked oats</span></strong></p>.<p><strong><span class="bold">Ingredients</span></strong></p>.<p>1 medium ripe banana</p>.<p>2 large eggs</p>.<p>1 tsp vanilla extract</p>.<p>1/4 cup honey</p>.<p>3/4 cup milk</p>.<p>2 cups rolled oats</p>.<p>1/2 cup all-purpose flour</p>.<p>1 tsp baking powder</p>.<p>1 cup raspberry</p>.<p>1/3 cup nuts of choice</p>.<p>1/2 cup dark chocolate chips</p>.<p>Pinch of salt</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Preheat oven to 170ºC and spray a casserole dish with nonstick cooking spray.</p>.<p>Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined. Add rolled oats, flour, baking powder, raspberry, nuts, and a pinch of salt and mix. Then, add chocolate chips and mix again. Transfer batter into a casserole dish and use a spatula to spread evenly. Add additional cherries to the top, if desired.</p>.<p>Bake at 170ºC for 30 minutes. Then, add more chocolate chips if desired and bake for an additional 5 minutes.</p>.<p>Serve warm for a cosy breakfast.</p>