Collected Recipes: Rolled Oats

An indisputable pantry staple and the star of numerous sweet & savoury recipes, here we bring you 4 of our favourite (non-granola), oat-based recipes from the Husk & Honey kitchen.

In cooking with rolled oats, its important to choose the right grade of oats. We use thick rolled oats for granola, however, the below recipes call for standard porridge & jumbo oats.

Jumbo Oats are a well-known variety of rolled oats. After the rolling process, the oats' structure becomes slightly opened, revealing some of the white flesh around the edges and allowing slow liquid absorption. They handle heat well and maintain a robust texture, making Jumbo Oats the ultimate baking ingredient.

Porridge Oats are rolled and cut/ground to create small, soft flakes with a powdery texture. The open structure means these oats have high levels of absorbency and take the least time to cook to achieve the smooth and creamy consistency of porridge. With porridge oats, cooking can be avoided altogether by allowing these oats to soak instead.

Baked granola oat pie

Porridge Pancakes

A nutritious twist on a beloved American tradition – 20 minutes.

  • Mix 85g Porridge Oats with 250ml milk of choice and leave to soak for 10 minutes.  

  • Add 1tbsp softened butter, 1tbsp sugar, 2 eggs and whisk to combine.  

  • Add 85g plain flour, 2 tsp baking powder, a pinch of cinnamon and a pinch of salt.

  • Stir until just combined, making sure not to overmix.

  • Let it rest whilst you heat up your pancake pan.  

  • With a little oil/butter in the hot pan, drop about 2 tbsp of the batter per pancake into the centre of the pan and help it run around the pan to form a nice circular pancake shape.

  • Fry each pancake for 2 – 3 minutes (until golden) on each side. 

Staff Tip: Dress them up with a drizzle of maple syrup, fresh berries, a spoon of yoghurt or our favourite – a sprinkle of granola!

    Overnight Oats 

    With no cooking needed, overnight oats are a perfect canvas for culinary creativity – 10 minutes or less.

    Overnight oats Husk and Honey Granola
    • Combine 50g Porridge Oats with 120ml milk in a jar. (Sweeten if desired with a teaspoon of honey).

    • Flavour the oats by stirring in a little vanilla or cinnamon. Use a spoon of yoghurt or nut butter for creaminess, chia seeds for protein, or freshly grated apple for sweetness. Stir it around and leave in the fridge overnight. 

    • Wake up to a delectable, creamy foundation that's good to go solo! At this point, you can take the creative journey by adding extra fruits, yoghurt, milk nuts and seeds when serving.

    Staff Tip: Our 4 best-selling porridge blends provide a wonderful ready-to-go base for overnight oats. Just add milk or yoghurt the night before for an overnight breakfast that takes less than a minute to make!


    Anzac Pie Crust

    Bring the mouth-watering magic of Anzac biscuits to pie baking - 40 mins

    • In a large bowl, combine 110g plain flour, 80g sugar, 70g Jumbo Oats, 50g desiccated coconut and a pinch of salt.  

    • In a separate microwavable bowl – 3 times bigger than you think you’d need as the mixture will foam up when you add the bicarb - melt 100g butter with 2 tbsp golden syrup, stir to combine, and whilst still hot, add 1/2 tsp bicarbonate of soda and stir - it should foam up.

    • Add the foamy butter mix to the dry ingredients and combine well (use your hands if necessary but don’t over work it).

    • Press the mixture into the base and sides of a greased pie tin and bake at 180C until golden - around 10-15 mins. It is now ready to encase your favourite filling. 

    Staff Tip: We love using an Anzac base for a proper New York cheesecake, topped with fresh blueberries, sprinkle of granola and a drizzle of blueberry compote. September calls for stewed apples which can be stewed with brown sugar whilst the pie crust is baking, used as the pie filling, and served with custard – a nostalgic favourite.


    Baked Porridge

    The lovechild of sweet, crumbly flapjacks and gooey porridge – 35 minutes.

    Baked Porridge Recipe Husk and Honey Granola
    • Pre-heat your oven to 190C, meanwhile mash half a banana in a bowl, adding 100g Jumbo Oats, 150ml milk, 300ml water, a pinch of cinnamon and combine. 
    • Bake the mixture in a shallow dish for 20-25 mins until golden around the edges and most of the liquid has been absorbed.

    Staff Tip: Top with a few slices of pear (before baking) and serve with a scoop of vanilla ice-cream for a crumble inspired version. You can also top with extra jumbo oats and a knob of butter before baking for a really decadent version. If you like a bit of crunch, add a sprinkle of granola just before serving.


     Tag @huskandhoneygranola on Instagram to share your bakes with us! 

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