I’m such a fan of Jamie Oliver’s new cookbook Everyday Super Food, especially the delicious breakfast recipes. This recipe for Toasted Oats, Mango, Blueberries & Yoghurt really stood out as it has only a few ingredients and is super quick to whip up. It has the lovely addition of fennel seeds and coconut which makes the flavour complex and interesting for a simple little bowl of oats. An absolute winner, I’ll be making this again for sure and maybe experiment a bit with the flavour combinations. If you don’t already have a copy of Jamie’s new cookbook, get on to it!
1 handful of porridge oats (50g)
1 level teaspoon fennel seeds
1 heaped teaspoon coconut flakes
2 heaped tablespoons natural yoghurt
1 small handful of blueberries
optional: rose water (I sadly ran out, so had to pass on this yummy addition)
1 small ripe mango
a banana (I used half)
optional: manuka honey ( I didn’t add any)
- Put the oats into a small frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden and smelling delicious, tossing regularly. Tip into your bowl and spoon the yoghurt on top.
- Return the pan to the heat. Place the blueberries in with a good splash of water and a few drips of rose water (if using), which will add an incredible perfumed flavour. Simply boil for a couple of minutes until the berries burst and you have a loose sauce, then spoon over the yoghurt.
- Slice one of the cheeks off the mango and cut a criss-cross pattern into the flesh, making sure you don’t go all the way through, then turn it inside out so all the pieces pop up into a mango hedgehog (keep the rest of the mango for another day). Peel and slice the banana, then dress both mango and banana with a squeeze of lime juice. Add to your bowl and tuck right in. Great as it is, or if you like you can drizzle 1 teaspoon of honey over the top before serving.
CALORIES FAT: 8.3g SAT FAT: 3.4g PROTEIN: 9.1g CARBS: 53.5g SUGAR: 19.7g FIBRE: 8.5g