Slow Cooker Oats

(serves 4)

150g (1 cup) oats

1 large red apple, peeled and coarsely grated

1 tsp vanilla extract

1 cinnamon stick

Yoghurt (of choice)

Sliced apple, to serve

Fresh raspberries, to serve

Nuts and seeds, to serve

Maple syrup, to serve

1. Lightly grease a 3L slow cooker with oil. Add the oats, 3.5 cups water, apple and vanilla. Stir to combine, then add the cinnamon stick

2. Set the slow cooker on low and cook for 8 hours (can do this overnight for a warm breakfast in the morning). Remove and discard the cinnamon stick and stir well. Stand uncovered for 5 minutes.

3. Divide the oats among bowls. Top with a dollop of yoghurt, sprinkle over the apple, nuts and seed, and drizzle over the maple syrup.

For more great porridge ideas visit!

Overnight chia pudding

Serves 2

1/2 cup rolled oats

2 tbs chia seeds

1/4 tsp ground cinnamon

2 cups almond milk

Raspberry jam to swirl

Yoghurt (of choice) to serve

Fresh raspberries to serve

Sliced natural almonds, to serve

Maple syrup, to serve

1. Combine the oats, chia seeds, cinnamon and almond milk in a bowl. Cover and place in the fridge overnight to soak.

2. Transfer the oats mixture to a saucepan. Cook, stirring, over a medium -low heat for 5-10minutes. Or if you prefer it cold then leave this step out.

3. Divide the porridge among bowls. Swirl the jam through the yoghurt and dollop over the porridge. Top with the raspberries and almonds, and drizzle over the maple syrup.