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Oats three ways

Serves   1
Prep time: 5 mins
Cooking time: 5 mins

Three simple breakfast recipes using oats, chocolate peanut butter porridge, a blueberry and banana smoothie, and baked oaty sprinkle.

Oats 3 ways




Chocolate peanut butter oats

  • 1 banana
  • 1/3 cup rolled oats 
  • 1 Tbsp cocoa powder 
  • 1/3 cup milk of your choice 
  • 1 Tbsp smooth peanut butter 
  • Chocolate chips and peanuts, to serve 

Blueberry banana smoothie

  • 1 banana
  • ½ cup frozen blueberries 
  • 2 Tbsp oats
  • ¼ cup blueberry yoghurt 
  • 1/3 cup milk of your choice 

Baked oaty sprinkle

  • 1 cup oats 
  • ½ cup chopped nuts and/or seeds
  • ¼ cup corn or bran flakes 
  • 2 Tbsp threaded coconut
  • ¼ cup maple syrup or honey
  • 3 Tbsp coconut oil


Chocolate peanut butter oats (serves 1)

  1. Mash half the banana and add it to a saucepan with the rolled oats, cocoa powder and milk. Place over a medium heat and cook while stirring for 3-5 minutes, or until thickened and the oats have cooked through.
  2. Transfer to a bowl. Drizzle over the peanut butter, then slice the remaining banana and place on top. Sprinkle with chocolate chips and/or peanuts and serve immediately. 

Blueberry banana smoothie (serves 1)

  1. Place all ingredients into a blender. Blend until completely smooth, then pour into a glass and serve immediately.

Baked oaty sprinkle (makes 2 cups)

  1. Preheat your oven to 200 degrees celsius. In a bowl, combine the oats, a pinch of salt, almonds, corn flakes and mix well. Pour the maple syrup and coconut oil over the dry mixture. Mix well until all dry ingredients are coated.
  2. Scatter over a lined baking tray, and place into the oven to bake for 15-20 minutes or until crisp and golden brown. Leave to cool completely, then store in an airtight container for up to 5 days.