Oat and yoghurt bread
Preheat the oven to 180°C / 160°C fan/gas mark 4. Grease a loaf tin with butter. In a mixing bowl, combine 350g rolled oats, 380g plain yoghurt, 2 tsp bicarbonate of soda and 1 tsp salt. Pour the dough mixture in and sprinkle with 2 tbsp sesame seeds. Bake for 45 minutes. Remove bread from the oven and cool for 10 minutes in the tin. Remove from the tin and finish cooling on a wire rack.
Preheat the oven to 160°C / 140°C fan/gas mark 2. In a large bowl, combine 140g rolled oats, 40g desiccated coconut, 50g pecans, 50g flaked almonds, 1 tbsp coconut sugar and a pinch of salt. In a small saucepan over a medium heat, combine 3 tbsp coconut oil with 80ml maple syrup and whisk for 2-3 minutes until well combined. Whisk in 1 tsp vanilla extract. Pour this mixture over the dry ingredients and stir to combine. Spread out on a large baking tray in a single layer. Bake for 20 minutes, rotating the pan halfway through. Allow to cool completely before enjoying.
Oat and banana choc chip muffins
Preheat the oven to 180°C / 160°C fan/gas mark 4. Spray a 12-cup muffin tin with cooking spray. In a blender, combine 3 very ripe bananas, 180g rolled oats, 2 eggs, 60ml milk, 4 tbsp honey, 1 tsp bicarbonate of soda and 1 tsp vanilla extract. Whizz until well combined but not completely smooth. Add 50g chocolate chips and blend for 2-3 seconds to incorporate. Divide the batter evenly amongst the muffin cups. Bake for 15-17 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling. These muffins can be frozen in a sealable freezer bag for up to three months.
Mocha overnight oats
In a large bowl, combine 90g rolled oats, 240ml milk (or nut milk), 60ml strongly brewed coffee, 2 tbsp unsweetened cocoa powder, 250g vanilla yoghurt and 2 tbsp chia seeds. Mix well to combine, then divide between two jars and cover with lids. Place in the fridge overnight or for up to three days. When ready to serve, transfer the mocha oats to a bowl and add your favourite toppings – or enjoy straight from the jar as an on-the-go breakfast.
Savoury porridge with apple, Gruyère and rosemary
Melt 1 tbsp butter in a small pot over a medium heat. Sauté 2 chopped apples for 2-3 minutes until they begin to soften. Add 100g rolled oats and toast for two minutes, stirring frequently and making sure they don’t burn. Add 480ml water, bring to a boil and cook the porridge according to the package instructions. Once cooked, remove from the heat and to sit for a minute. Stir in 50g grated Gruyère and 1 tbsp chopped fresh rosemary. Season to taste with salt and pepper, then serve immediately.