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4 recipes that prove oats are more than just breakfast food

You can have oats 'conventionally', but in case you want to vary it up, here are some quick and tasty alternatives too!

Chicken Corn Soup
Prep time: 30 mins
Cook time: 30 mins
Serves: 2
Ingredients
2 tbsp olive oil
2 chicken breasts, shredded
1 tsp fresh ginger
1 tsp lemon zest
1 tsp fresh red chilli
5 cups chicken broth
½ cup oats
¾ cup corn
1 cup creamed corn
1 tbsp soy sauce
Salt and pepper to taste
2 tbsp green onion
Method
Heat oil and add chicken, stirring constantly until tender.
Add fresh ginger, lemon zest and red chilli, then chicken broth.
Stir in oats, corn, creamed corn, soy sauce, salt and pepper to taste. Cook until mixture boils and thickens.
Add chopped green onion and serve with garlic bread.
Mango & Coconut Overnight Oats
Prep time: 5 mins
Cook time: 5 mins
Serves: 1

Ingredients
½ cup oats
¼ cup low-fat milk
½ cup mango, diced
1/8 cup shredded coconut
1 tbsp honey
Method
Add oats to your container of choice and pour in milk.
Alternate between layers of mango and layers of shredded coconut.
Top off with a drizzle of honey.
Place in the fridge and enjoy in the morning - or a few hours later.
Baked Chicken
Prep time: 30 mins
Cook time: 5-10 mins
Bake time: 20-25 mins
Serves: 2

Ingredients
3 tbsp olive oil
1 cup minced onions
1 tbsp finely minced garlic
½ cup of each: celery, eggplant, peas, carrots, tomatoes and zucchini
To cover:
2 eggs
2/3 cup milk
1 cup oats
¼ cup chopped parsley
½ cup cream cheese
Salt and pepper to taste
500 gm chicken, boiled and diced
To garnish:
½ cup shredded
mozzarella cheese
½ tbsp nigella (black sesame)
Method
Preheat oven to 180°C.
Heat oil in a pan over medium/high heat. Add onion and garlic, stir for 2 minutes. Then, add vegetables and cook for a few minutes.
Beat eggs and milk in a bowl with a whisk. Add oats, parsley and cheese, season with salt and pepper. Whisk until well combined.
Spread a layer of vegetable in a ceramic oven dish (ramekin). Top with a layer of chicken pieces. Cover with a layer of egg mixture. Finally, spread a layer of cheese and sprinkle nigella seeds on top.
Bake in the oven for 20-25 minutes or until golden brown. Serve warm.
Cheesecake
Prep time: 15 mins
Cook time: 30 mins
Chill time: Overnight
Serves: 2



Ingredients
2 tbsp butter
1 cup marshmallows
1½ cups oats
2 cups cornflakes
For the filling:
2 tbsp gelatin
½ cup hot water
250 gm cream cheese
½ cup castor sugar
Lemon zest
1 tbsp lemon juice
2 packets whipping cream
1 tbsp vanilla
1 can strawberry or blueberry pie filling
Method
Melt butter, then add marshmallows and stir; add oats and cornflakes, and mix all together.
Press the mix onto the bottom of a springform pan. Set aside.
Soften gelatin in water, and stir until fully dissolved.
Combine cheese and sugar. Mix at medium speed in an electric mixer until well blended.
Gradually add gelatin, zest, lemon juice and vanilla, and mix.
Beat whipping cream until fluffy. Fold it into the creamy cheese.
Pour over the crust and chill until firm (it is best left overnight).
Top with pie filling and serve.
wknd@khaleejtimes.com