130yr Celebration

 

Description: A nod to the green and gold and our Aussie sport people! Food is fuel and this green and gold bonanza is all about a great start to the day! Add your favourite breakfast toppings as you like! 

 

Prep 00:05

Cook 00:15

Serves 2 

Capable Cooks

 

Ingredients 

2 free-range eggs

1 tablespoon extra virgin olive oil

200g halloumi, sliced into wedges 

2 cups kale leaves stem removed and roughly torn

½ small avocado sliced in half

2 tablespoons roasted, unsalted almonds, roughly chopped

1 tablespoon pumpkin seeds

½ lemon, sliced into wedges, to serve

 

Pesto Oats

1 cup UNCLE TOBYS Traditional Rolled Oats

500ml chicken or vegetable stock

20g salted butte

r½ lemon, juiced

½ teaspoon sea salt 

pinch black pepper

2 tablespoons basil pesto

 

Method

Step 1. Fill a medium saucepan with water and place over high heat. Once boiling, add in the eggs. Cook, undisturbed for 6-8 minutes (6 minutes for soft-boiled or 8 minutes for hard-boiled). Remove with a slotted spoon and run under cool water until the eggs are cool to touch. Peel and slice in half.

Step 2. Add kale into a bowl and drizzle over the remaining olive oil and season with a pinch of salt. Massage until tender.

Step 3. Heat a large frying pan over medium-high heat. Add half of the olive oil. Once hot, add in the halloumi slices and cook for 3 minutes on each side, until golden brown. Set aside for serving. 

Step 4. Add oats, stock, butter, salt and pepper to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.

Step 5. Divide the oats between two serving bowls. Stir through the pesto on the top in a swirl. Top with the soft boiled eggs, massaged kale, a wedge of avocado, a sprinkle of almonds and pumpkin seeds and serve with a lemon wedge.

130yr Celebration

 

Description: Ahhh this takes me back to my childhood and the memories of fun kids parties and slicesof soft white bread, slathered in margarine and sprinkled with 100’s and 1,000’s!! So fun, so good andthese oats take inspiration from that 90’s classic and turns them into a fun breakfast.

Prep 00:10 + chilling time cook 00:08

Serves 2

Super Easy 

 

Ingredients List

1 1/2 cups UNCLE TOBYS Traditional Rolled Oats

1 ½ cups full-fat milk (or milk of your choice)

2 tablespoons honey

1/2 cup natural yoghurt, plus more for serving 

1 medium banana, sliced

1/4 cup store-bought sprinkles

 

Burnt Butter

125g butter, cut into 2cm pieces

 

Method

Step 1. Add UNCLE TOBYS Traditional Rolled Oats, milk, honey and yoghurt into a large container. Mix well,then placeon the lid and into the fridge overnight to chill and soak.

Step 2.To brown your butter. Place the butter in a small saucepan or a light coloured frying pan (this makes iteasier to see the colour change of the butter). Place over medium heat and stir the butter for 5-8minutes, stirring the entire time to ensure the butter cooks evenly. The butter will turn golden brownand smell nutty. There will be crispy looking brown spots (which are toasted milk solids) at the bottomof the pan. Immediately pour into a heatproof jug or bowl to stop the cooking process.

Step 3.Divide the overnight oats between two bowls. Place on the banana slices, spoon over the Burnt Butterand garnish with the sprinkles to serve.

 

130yr Celebration

Description: A meal prep idea, you can make up to 4 days worth of overnight oats for an easy ready-made breakfast with those favourite lamington flavours!

Prep 00:10 + chilling time cook 00:08

Serves 2

 

Easy Ingredients List

1½ cups UNCLE TOBYS Traditional Rolled Oats2

 ½ cups full-fat milk (or milk of your choice)

2 teaspoons vanilla extract2 tablespoons honey

½ cup natural yoghurt 

Raspberry Jam

1 cup fresh raspberries, mashed (or use frozen, but defrost first)

 

To serve

50g dark chocolate, shaved

¼ cup coconut flakes, toasted

 

Method

Step 1.Add UNCLE TOBYS Traditional Rolled Oats, milk, vanilla, honey and yoghurt into a large container. Mix well, then place into the fridge for at least 30 minutes before assembling your jars.

Step 2.Dollop half of the oats between two jars, spoon in some mashed raspberries and sprinkle in some shaved chocolate. Top with the remaining porridge and the remaining toppings.