Chewy Oat and Date Breakfast Squares

Chewy Oat and Date Breakfast Squares

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If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Oat and Date Breakfast Squares

Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!

Oat and Date Breakfast Squares

Oat and Date Breakfast Squares
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 225g fresh medjool dates, pitted and finely chopped
  2. 180ml water
  3. 1 tsp finely grated clementine (or orange) zest
  4. 125ml extra virgin olive oil
  5. 180ml rolled oats
  6. 220ml whole wheat flour
  7. 1/2 tsp ground cinnamon
  8. ¼ tsp freshly ground nutmeg
  9. ¼ tsp ground cloves
  10. 1/4 tsp bicarbonate of soda
  11. Pinch of salt
Instructions
  1. Heat oven to 200°C (180°C fan-forced).
  2. Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
  3. In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
  4. In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
  5. Press half into the bottom of your prepared pan.
  6. Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
  7. Press down lightly.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
  9. Store in an airtight container for up to 3 weeks.
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Spiced Pear Molasses Loaf Cake with Oat Crumble

Spiced Pear Molasses Loaf Cake with Oat Crumble

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Spicy, rich and moist, this loaf cake has a deep molasses flavour, flecks of seasonal pears and a crunchy oat topping that makes it perfect for tea time!

We’ve almost made it through another winter, and if, like me, you’ve only just woken up and realised you didn’t bake all the wintery things you should’ve, then time to get cracking! This molasses loaf cake may not look like as pretty as a layer cake but man is it tasty! It’s got just enough fruit and fibre to make you feel okay for devouring another slice and google says molasses is good for you, so there’s that going for it too. Don’t skip the molasses but do swop out the pear if it’s not your thang – apples or dried fruit would work just as wonderfully. And if you’d prefer something prettier, check out this baby

Spiced Pear Molasses Loaf Cake with Oat Crumble
Yields 1
A rich, moist loaf cake with a deep molasses flavour and a crunchy topping.
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
1
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g salted butter or margarine, softened
  2. 100g Natura Sugars soft brown sugar
  3. 35g molasses
  4. 2 large eggs, at room temperature
  5. 90ml buttermilk
  6. 1 tsp vanilla extract
  7. 100g self-raising flour, sifted
  8. ¼ tsp bicarbonate of soda
  9. ½ tbsp ground cinnamon
  10. ¼ tsp nutmeg
  11. 60g finely grated pear (approximately 1 small pear), squeezed well
  12. ¼ cup sultanas (optional)
  13. 35g flaked almonds, toasted
  14. OAT CRUMBLE
  15. 80g Natura Soft Brown Sugar
  16. 25g molasses
  17. 50g old-fashioned oats (not instant)
  18. 60g salted butter or margarine, at room temperature
  19. 90g (3/4 cup) pecan nuts, chopped
Instructions
  1. Preheat the oven to 180 degrees celcius (160 fan-forced) and grease and line a standard loaf tin. Cream the butter and sugar until very light and fluffy – about 8 minutes.
  2. Add the molasses.
  3. Add the eggs one at a time, beating well in between each addition.
  4. Beat in the buttermilk and vanilla.
  5. Combine the self-raising flour, bicarbonate of soda and spices and stir into the cake batter.
  6. Stir in the grated pear, sultanas and flaked almonds then spread into the prepared tin and bake for about 40 minutes.
  7. Meanwhile, combine the sugar, molasses, oats, butter and pecan nuts together to form a crumble. 25 minutes into the baking time, sprinkle over the crumble topping then continue baking for another 15 minutes or until a skewer comes out clean.
  8. Cool the cake slightly in the loaf tin before turning out and allowing to cool completely.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Recipe originally created for Food & Home Entertaining Magazine

Cocoa Nib Crunchies with White Chocolate

Cocoa Nib Crunchies with White Chocolate

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Your granny’s oat and coconut crunchies have nothing on this chocolate-loaded version studded with bitter cocoa nibs and topped with a fancy feathered melted white chocolate. 

About ‘Chocolate’

Today’s the day my cookbook is available across the land! *insert happy dance here* It’s been almost a year and a half since I baked my way through 25kg of chocolate, 120 recipes and what felt like a thousand hours of recipe testing. While only 90 of the 120 brand new recipes actually made it into the book, I thought I’d share the ones that didn’t make it. If it were up to me, all the recipes would’ve been included, but that sneaky 1% VAT increase happened and hey, budgets exist. These cocoa nib crunchies were one of the recipes that got the cut. 

Cocoa Nib Crunchies

We all have that one recipe which we make for one reason, and one reason only: to eat the raw batter. Crunchie mixture is mine. I’ll often have to make double, just to compensate for what I eat. Don’t judge!

I got this crunchie recipe from one of my oldest friends, Lauren. I don’t think it actually classifies as a crunchie unless the recipe is borrowed, right?! She jotted it down in a homemade recipe book my friends made for me when I turned 16 and I still have it! There are some serious gems in there. I got the brainwave to add crunchy, bitter cocoa nibs to the mix and it works wonders! But since ‘Chocolate‘ is all about decadence, the cocoa nib crunchies got a swoosh of melted white chocolate and a drizzle of dark chocolate too. Do try the feather icing technique – it looks super fancy, but is as simple as dragging a toothpick back and forth. 

‘Chocolate’ is available at all major bookstores around South Africa or online at Loot

Cocoa Nib Crunchies
Yields 12
Oat and coconut crunchies studded with cocoa nibs and topped with melted white chocolate.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 180 g (500 ml) oats
  2. 140 g (175ml) light brown sugar
  3. 150 g (250 ml) cake flour
  4. 80 g (250 ml) desiccated coconut
  5. 85 g (125 ml) The Kate Tin Cocoa Nibs
  6. 5 ml (1 tsp) bicarbonate of soda
  7. 250 g salted butter, at room temperature
  8. 30 ml (2 tbsp) golden syrup
  9. 200 g The Kate Tin Baking White Chocolate, finely chopped
  10. 50 g The Kate Tin Baking Dark Chocolate, melted
Instructions
  1. Preheat the oven to 180 °C (160 °C for fan-forced). Line a 20 x 30-cm baking tray with baking paper.
  2. Combine the oats, sugar, flour, coconut, cocoa nibs and bicarbonate of soda in a large bowl. Melt the butter and golden syrup together and add to the dry ingredients. Stir until the mixture comes together, then press onto the prepared baking tray. Bake in the preheated oven for 15 minutes or until golden brown.
  3. As soon as the crunchies come out the oven, sprinkle over the white chocolate and allow it to melt, then spread evenly with a palette knife. Place the melted dark chocolate in a small piping bag and pipe lines across the white chocolate, 1 cm apart. Use a skewer and drag it through the chocolate, alternating in different directions, to form a feathered effect. Allow to set and then cut into squares.
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The Kate Tin https://thekatetin.com/
The Best Chocolate Chip Oat Cookies

The Best Chocolate Chip Oat Cookies

Warning: these are seriously addictive! And probably the best chocolate chip oat cookies you’ll ever make.

Chocolate Chip Oat Cookies

They’re loaded with just enough oats and nuts to convince your conscience that they’re healthy but the real secret to the perfect choc chip cookie is this: lean in closer, come on, are you ready?

Well there are actually three secrets. Okay, I’ll get to it already!

  1. Rest the cookie dough overnight. I know it’s torture but it makes them chewy in the middle which, for me,  makes them perfection. You can go ahead and bake them straight away – they’ll still be delicious – but waiting is worth it!
  2. Always use roughly the same amount of chocolate as there is cookie dough (unless of course you’re broken which happens!).
  3. NEVER use chocolate chips in chocolate chip cookies. I know, I know! It sounds ridiculous but chocolate chips are made bake-stable (fancy word for they’re designed to not melt in the oven), which is just plain silly. We want pockets of melted chocolate dammit! So stick to roughly chopped chocolate. I use this brand.

If oats and nuts aren’t your thing then these brown butter chocolate chip cookies are more you thing. If someone made me choose between these two cookies, I wouldn’t be able to. It’s like choosing a favourite child. They’re just both too delicious!

Chocolate Chip Oat Cookies

THE BEST CHOCOLATE CHIP OAT COOKIES

Makes 12

 

320g (560 ml) cake flour
1 tsp fine salt
1 tsp bicarbonate of soda
250g unsalted butter (if you use salted, remove the salt above), softened
170g (180 ml) white sugar
170g (180 ml) soft brown sugar
1 tsp vanilla extract
2 large eggs
100g (250 ml) oats
360g good-quality dark chocolate, chopped in chunks
100g (250ml) walnuts or pecans, chopped

 

Preheat oven to 180°C (160 for fan-forced ovens). Line 2 x baking trays with baking paper. Combine flour, salt, and bicarbonate of soda and set aside. Cream the butter and sugars until light and fluffy – about 6-8 minutes. Add vanilla and eggs, beating in between each addition. Slowly add the flour mixture until combined. Add the oats and chocolate chunks to the cookie dough and mix well. Finally, add chopped nuts to the dough and mix. Drop spoonfuls of cookie onto the lined baking tray leaving enough room for spreading and bake for 10-12 minutes or until golden but still chewy. Store in an airtight container.

Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

Want to eat dessert for breakfast but not feel guilty? Answer: Warm smoothie bowls! This steaming bowl of tahini oats is rich creamy and comforting and when you sprinkle it with crunchy rubbly things like cocoa nibs and fig chips then well, it basically feels like you’re eating dessert! Forget cold smoothie bowls, this is where it’s at, people. Yes, it may require a little bit more effort than pouring muesli in a bowl, but why do we put effort into all our other meals and not go all-out on breakfast? The fig chips, cocoa nib crunch and date balls can be made ahead of time and stored for up to a month – ready to take your oats from breakfast to dessert with a few sprinkles. Spike it with espresso and basically have a balanced meal!

WARM TAHINI OAT SMOOTHIE BOWL WITH COCOA NIB CRUNCH, DATE BALLS AND ESPRESSO

Recipe originally created for Food & Home Entertaining Magazine

Serves 2

 

FIG CHIPS

4 large figs, thinly sliced

60ml (¼ cup) icing sugar

 

CACAO NIB CRUNCH

30g salted butter

30ml (2 tbsp) soft brown sugar

5ml (1 tsp) vanilla extract

50g The Kate Tin Cocoa Nibs

15ml (1 tbsp) poppy seeds

25g whole almonds

1 tbsp (15ml) sesame seeds

 

TAHINI OATS

3 tbsp (45ml) tahini (sesame) paste (You could also use peanut butter or any other nut butter)

2 cups (500ml) whole milk

2 tbsp (30ml) honey

2 cups (180g) instant oats

 

DATE BALLS

45g oats

100g dates, chopped

 

1 shot espresso, to serve

 

To make the fig chips, preheat the oven to 70˚C. Slice the figs to about a 0,2cm thickness. Lay the slices out on a greased and lined baking sheet and dust with icing sugar. Leave to dehydrate in the oven, 1 – 2 hours, until crisp but not browned. For the cacao nib crunch, preheat the oven to 180˚C and place a sheet of baking paper on a baking tray. Melt the butter and the soft brown sugar in a pot over low heat and stir until the sugar has completely dissolved, then take off the heat and add the vanilla extract. Combine the remaining ingredients in a bowl, pour in the melted butter and stir to combine. Spread the mix evenly onto the baking paper and bake in the oven, 10 – 15 minutes. Allow to cool. In a small saucepan, combine the tahini paste, milk and honey. Bring to a boil, then add the 2 cups instant oats while stirring. Cook, 5 minutes, then remove from heat and keep warm. Blend the 45g oats and dates together in a food processor to form a thick paste. Roll tablespoonfuls of the mixture into walnut-sized balls. Set aside until needed. Serve the oats in bowls, sprinkle the cacao nib crunch over the top, along with the fig chips and the date balls. Drizzle over the shot of espresso.