 Recipes sent in by customers who use Mornflake products in their cooking. If you have a 'Mornflake' recipe which you would like featured on our website then send it to us at our address or e-mail it to recipes@mornflakeoats.com |
| Muesli Flapjacks sent in by M. Bird, Solihull, West Midlands |
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| Ingredients: 250g (9oz) Butter 200g (7oz) Golden Caster Sugar 200g (7oz) Golden Syrup 350g (12oz) Muesli 350g (12oz) Mornflake Superfast Oats |
Method: Preheat oven to 180°C (160°C fan oven) or gas mark 4. Grease at least 2 inch x 9 x 13 tin. Put butter, sugar and golden syrup into a pan and heat gently, stirring until the butter has melted. Remove from heat and stir in the muesli and porridge oats. Turn mixture into the prepared tin and smooth the surface. |
| Bake for 25 - 30 minutes until pale golden brown - it should still be soft in the centre, when removed from oven as it will harden when cool. Leave to cool in the tin for 10 minutes then mark and cut into bars with a sharp knife. Leave to cool completely before tasting! It will keep for a week in an airtight tin but this could be difficult! ENJOY. |
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| Granola sent in by M. Bird, Solihull, West Midlands |
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| Ingredients: 500g Mornflake Jumbo Oats 50g (2oz) Mornflake Oatbran 75g (3oz) Honey Vanilla essence |
Method: Mix the Mornflake Jumbo Oats and the Oatbran together on a large baking tray, preferably at least 1 inch deep and place in a 150°C oven for 20 mins. Whilst the above is cooking, soften the honey and a teaspoon of vanilla essence in a mug and microwave until it is thin enough to drizzle. When the oats are cooked, drizzle a quarter of the honey mixture over the oats and oatbran and mix well. Repeat until all the honey is combined. This will ensure all the oats get a little honey mixture. Put the coated oats and oatbran mix back in the oven for 20 mins. |
| Meanwhile weigh out: 60g Pumpkin seeds 60g Sunflower seeds 50g Chopped mixed nuts (walnuts & pistachio's are good!) 30g Cherries 50g Dried chopped apricots 50g Sultanas 30g Dried cranberries 30g Dried blueberries |
Add or change these extra ingredients to suit your palette but the quantity should perhaps remain the same. When the oats and oatbran have finished cooking for the second time, remove from the oven and allow to cool. Do not allow to go totally cold as the mixture has a tendency to 'set'. Add all the other ingredients and mix well. Store in an airtight container. ENJOY! |
| Cherry Berry Fruit Bars These are great for breakfast on the run or as a healthy alternative to chocolate or snack bars. |
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| Ingredients: 150g (5oz) butter 50g (2oz) dark brown soft sugar 397g Carnation Condensed Milk 1 tbsp golden syrup 250g (9oz) Mornflake Superfast Oats 100g (4oz) dried cranberries and cherries 250g (9oz) ready-to-eat apricots, sliced 75g (3oz) each of pumpkin seeds and sunflower seeds |
Method: Preheat oven to 180°C/350°F or gas mark 4 and line an 18 x 23 cms (8 x 11 ins) baking tin with parchment. In a large pan, melt together butter sugar, add condensed milk and syrup. Remove from heat and stir in fruit and 50g (2oz) each of pumpkin ansunflower seeds. Press into tin and lightly press on remaining seeds. Bake for 25-30 minutes until golden. Cool tin and cut into 12 bars. |
| Pinhead Oatmeal Porridge sent in by T.S. Russell, Cathcart, Glasgow I have, for many years, greatly enjoyed the high quality of all your oat products. I always use your coarse oatmeal (called in Scotland "pinhead") as the basis for my porridge. I suppose you will have heard most variations on the recipes, but I think that the one I use is so easy, and so good, that I will pass it to you, in case it's not as well known as it deserves to be. For each serving, |
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| Ingredients: 40g Mornflake Coarse (Pinhead) Oatmeal 120ml Water 120ml Milk 1g Salt 2g Sugar 10ml Light Olive Oil (Not strongly flavoured) |
Method: In the evening, mix together the ingredients in a saucepan with a lid. Bring to the boil, and if possible simmer for about five minutes. Turn off the heat, cover and leave overnight. In the morning, set on a low heat for four to five minutes until warmed through. It could hardly be easier to make. |
This produces a firm granular porridge about the consistency of a good rice pudding, with a little cream surrounding each grain. It can of course be thinned by adding a little milk or thickened by cooking a little longer. It should not be noticeable salt or sweet. Serve it with cold milk, as usual. This is about twice the usual amount of oatmeal as is used for porridge made with the finer meals, is much more sustaining, and needs no stirring in the making. You have to watch that it doesn't boil over as it comes up to the boil in the evening, but the oil reduces this tendency, as well as enriching the mixture. I usually advise against sampling the porridge in the evening as there may not be enough left for breakfast! If you've not had this recipe previously, I hope you will enjoy it. T.S. Russell |
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| Coconut & Cherry Flapjacks sent in by Mrs. Doreen Markham, Reading, Berkshire Makes 20, cooking time 20 mins. |
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| Ingredients: 4oz (100g) Butter 1oz (25g) Soft Brown Sugar 2 tbsp (30ml) Golden Syrup 6oz (170g) Mornflake Oats 2oz (50g) Desiccated Coconut Pinch of Salt 12 Glacé Cherries |
Method: Set oven to 180ºC (350ºF, gas mark 4) . Place butter, sugar and syrup in a saucepan and melt over a gentle heat. Stir in the Mornflake Oats, coconut and salt, mixing well. Spread evenly into a 9 x 11" (23 x 28cm) shallow baking tin and place cherry halves on top (or mix in with the oats). Bake for 20 to 25 minutes until golden or bubbling. Allow to cool a little and make into squares or fingers while still warm. |
| Honey Flapjacks sent in by Mrs. Margaret Lindsey, Solihull, West Midlands |
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| Ingredients: 3oz Demerara Sugar 3-4 tbsps Runny Honey 4oz Butter 2oz Self Raising Flour 4oz Sultanas* 3oz Desiccated Coconut 4oz Mornflake Oats *(substitute 2oz of the sultanas with 1oz apricots, 1oz dates for a change) |
Method: Melt the Sugar, Honey and butter gently in a pan or microwave. Add the rest of the ingredients to the melted mixture and mix thoroughly. Press into a lightly greased tin approx. 8-9 inches square. Bake for 15-20 minutes in a medium oven. |
| Cheshire Oatmeal Loaf sent in by Pamela Roth, Cheshire Inspired by a traditional recipe from North-west England, I have adapted this hearty loaf for the modern bread making machine. It is the perfect partner for strong cheese, washed down with real ale or a glass of red wine. At breakfast time, try it lightly toasted with honey. |
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| Ingredients: 360 ml (12 fl.oz) Lukewarm Water 2 tbsps. Brown Sugar 1/2 tbsps. Salt 2 1/2 tbsps. Oil (Rapeseed, Corn, or Olive Oil) 2 tbsps. Skimmed Milk Powder 425g (15 oz) Strong White bread Flour 125g (4 1/2 oz) Mornflake Medium Oatmeal 1 Sachet (2 1/2 tsp.) Allinson Easybake Yeast or other dried yeast which has added vitamin C |
Method: Put the ingredients into the bread maker baking pan in the order listed left. Bake using basic setting on your machine. |
| Oat Soda Bread sent in by Pamela Roth, Cheshire This is ideal for wheat-free, dairy-free and de-tox diets, since the only grain is Mornflake oats, and milk substitutes are used instead of dairy products. Serve wedges of soda bread with vegetable soup or with fresh fruit for breakfast time. Tastes great warm from the oven, but you could try making a double quantity and freezing some. You can then defrost and warm them slightly in the microwave. |
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| Ingredients: 225g (8 oz) Mornflake Porridge Oats 50g (2 oz) Mornflake Medium Oatmeal 1 tsp. Bicarbonate of Soda 1 tsp. Cream of Tartar 1/2 tsp. Salt (optional) 2 tbsps. Rapeseed or Olive Oil 200 ml (7 oz) Soya Milk or Oatly Milk Drink or Rice Milk |
Method: Put the Mornflake Porridge Oats into a food processor or blender and mill to a fine flour. Place in a large bowl with the Mornflake Medium Oatmeal, bicarbonate of soda, cream of tartar and salt. Mix thoroughly. Pour in the oil and milk and mix to a soft dough. Tip the mixture on to a baking sheet, sprinkle the top with oatmeal and pat gently into a round, flat shape. With a knife, mark into eight wedges. Bake in a pre-heated oven 200ºC (400ºF, gas mark 6) for 15 minutes, until light brown. |
| Oat Bread sent in by Mr Brandon, Lancs I have just had a tour around your excellent website and noted there is no recipe for Oat Bread. With the proliferation of bread making machines it is a simple matter to make Oatbread, below is a recipe I have used many times, it will make a 1 1/2 pound loaf. |
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| Ingredients: 1 1/8 Cups (280 ml) Water 1 1/2 tbsps. Skimmed Milk Powder 2 tbsps. Sunflower oil 2 1/2 tbsps Brown Sugar 1 tsp. Salt 1 Cup (250 ml) Strong Wholemeal Bread flour 1 Cup (250 ml) Strong White Bread Flour 1 Cup (250 ml) Mornflake Superfast Oats 1 tsp. Fast Acting Yeast 1 (75 mg) Crushed Vitamin C tablet |
Method: Measure ingredients accurately and ensure they are at room temperature. Add the ingredients to the baking tin in the order listed left. Use the 'Whole-wheat' setting on your bread-making machine. Try it, the loaf has a light spongy texture and an excellent taste. If you omit the Vitamin C tablet, the loaf will be more dense in texture and will not rise as much. I have used 'Mornflake Superfast oats' in this recipe many times with excellent results. |
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