How to Use Oatmeal for Summer Baking
Oats are one of Ireland’s wonderful edible assets. They are cheap, healthy and can be very tasty. Oats, in their various forms, have been a staple in the Irish diet for centuries, having been brought to the island by the ancient Celts. As a grain it tolerates rain quite well, so it adapts very well to our climate.
Oatmeal and date cookies
When there is leftover porridge in the pot, this cookie recipe is a great way to use it up.
Preparation time
20 minutes
Ingredients
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150g soft butter
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120g light muscovado sugar
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2 eggs, lightly beaten
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300g of plain flour
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1 teaspoon baking powder, sifted
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200g leftover cold porridge
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100g medjool dates, pitted and chopped
Method
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Preheat your oven to 180°C and line two flat baking sheets with parchment.
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Beat butter and sugar until light and fluffy. Slowly add the eggs, adding a tablespoon or two of flour as you go, to prevent the mixture from curdling.
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Mix the flour and sifted baking powder and add it to the dough. Add the remaining porridge and then the chopped dates.
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Pour about 16 dessert spoons of the mixture onto the prepared baking sheets and bake for about 17 minutes until golden brown. Once cool enough to handle, transfer to a wire rack to cool completely.
Birch and berry muesli
Try this for an easy and healthy breakfast or snack.
Preparation time
7 hours 0 minutes
Total Time
7 hours 0 minutes
Method
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Blitz half of the berries with the apple juice.
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Stir in oatmeal, chia seeds, grated apple, and honey until well combined. Leave in a covered container in the fridge overnight.
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You can stir in a tablespoon or two of plain yogurt or a little more apple juice if it has become too solid or you prefer a smoother muesli.
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Divide into four bowls and dress with the remaining berries and a pinch of seeds.
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