Strawberries always remind me of the heat of summer and for some reason I rarely fancy them once the weather turns. But this morning I found a punnet in the fridge and didn’t fancy them cold so made this very quick oaty brekkie to give a bit of warmth.
I’ve been frying up my oats a lot recently, it’s such a quick and easy way to have some hot oats when you don’t fancy porridge.
Oaty Coaty Strawberries (serves one)
- 1 teaspoon coconut oil
- 1 teaspoon of honey
- Handful of oats (around 30g)
- Handful of strawberries – sliced in half
- 1/2 teaspoon cardamom or cinnamon
Heat the coconut oil in a small pan, add the oats and fry for 2-3 minutes. Add the honey, spice of choice and strawberries and fry for another couple of minutes. Toss to coat the strawberries with the oats.
Lovely served on top of yoghurt.
So to celebrate the start of Wimbledon fortnight there has to be strawberries. Whilst I love my strawberries cold and fresh (preferably with ice cream) on a damp wet and slightly cold summer morning having them warm seemed more appropriate.
Hot minted strawberries (serves one)
- Handful of fresh strawberries – halved
- 1/2 teaspoon coconut oil
- A bunch of mint finely chopped – I like a big bunch to make it really minty.
Heat the oil in a pan and add the strawberries – cook gently for 3-4 minutes until just going soft and a bit squishy. Turn off the heat and stir in the chopped mint. I added a few extra whole mint leaves to serve.
Lovely served with a cream cheese bagel – I love mopping up the minty strawberry juices with it.
I’m still happily ploughing through my stash of stewed rhubarb and this is such an easy pot to put together. The combination of the sharp rhubarb with the sweet strawberries is lovely and a huge dollop of yoghurt brings it all together. A very easy, healthy brekkie.
Rhubarb Straw Pot (serves one)
- 150g stewed rhubarb
- 1 tbs chia seeds
- 1 tbs oats
- 1 tbs linseeds
- Strawberries – I used at least 6 big juicy ones
- Yoghurt to serve – I love coconut yoghurt with this and a drizzle of honey or maple syrup.
Mix the rhubarb with the chia, linseeds and oats and put overnight in the fridge. In the morning layer up with the strawberries and top with yoghurt.