Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!
Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.
A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.
For more Delalicious oat recipe inspiration click here.
- 2 eggs
- 2 tbsp nut butter
- 6 walnut halves, chopped
- 4 tbsp jumbo oats
- 2 tbsp regular oats
- 8 tbsp milk
- 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
- 1 tbsp water
- 2 tbsp yoghurt
- Whisk the eggs and nut butter together in a large bowl.
- Add the walnuts, oats and milk and continue to whisk until well combined.
- Pour the mixture into two ovenproof ramekin dishes.
- Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
- For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
- To serve: spoon the yoghurt and berry coulis over the cooked oat pots.
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Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.
Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.
For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.
- 3 cloves garlic, minced
- 4 eggs
- 2 tbsp plain/ Greek yoghurt
- 50ml milk
- 1 tsp coconut oil, solid
- 1 large tomato, diced
- 50g cooked leftover carrots
- 150g fresh spinach
- 4 medium-sized new potatoes, sliced
- 1 tbsp fresh rosemary, chopped
- 5 sundried tomatoes, sliced
- Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
- Preheat a grill oven.
- Melt the coconut oil in a large ovenproof frying pan over a medium heat.
- Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
- Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
- Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
- Allow the omelette to cook through under the grill for 5 minutes or until golden.
Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.
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These mini quiches freeze perfectly so act as a great post-training or lunchbox filler alongside some salad. Or why not try them as a quick breakfast or bunch option with some wilted greens and a dash of my homemade Sweet Chilli Sauce. You can substitute the mackerel with salmon, tuna, ham or chicken as you like!
- 4 eggs
- 150ml milk
- 2 smoked mackerel fillets
- 10 cherry tomatoes, halved
- 2 spring onions, finely sliced
- 5 medium mushrooms, finely sliced
- 50g feta cheese
- Freshly ground pepper
- Preheat an oven to 180°C and line a cupcake tray with silicone cases or else grease each section with some melted coconut oil.
- Whisk the eggs and milk together in a large mixing bowl.
- Add in the vegetables, cubed feta and flaked mackerel.
- Season with some pepper and whisk all the ingredients together.
- Evenly pour the mixture amongst the cases and bake in the oven for 30 mins or until a skewer comes out cleanly.
- Leave to cool in the cases and gently ease out onto a wire rack.
This is the answer to dinner for those days when there’s nothing in the fridge or else you have lots of veg to be used up! Recipe will feed one hungry person, serves 2 as a supper/lunch or re-heats well for lunch the next day. Don’t be afraid to swap in whatever veg/meat you have! Serve with a green leafy salad and your all done.
- 2 eggs
- 50g feta cheese
- 100ml milk
- 4 handfuls roughly chopped spinach/kale
- 4 cherry tomatoes
- 2 spring onions
- 1 pre-cooked small beetroot chopped
- 3 tbsp cubed sweet potato/butternut squash/potato
- 2 tbsp peas
- 1/2 smoked salmon fillet flaked
- Pre-heat oven to 180°C. Melt one tsp coconut oil in an oven-proof round dish or pan.
- Whisk the eggs & milk together in a large measuring jug.
- Add all the veg ingredients to the jug and mix thoroughly until well combined.
- Pour the mix into your oven-proof dish. Sprinkle over the feta cheese and flaked salmon.
- Season with some pepper and place in the oven for 20-30 mins.