Celebrity chef Hayden Quinn shares his Fairy Bread Oats recipe – and kids will love this!
Add a sprinkle of fairy magic to breakfast time.
To help budding bakers embrace their inner MasterChef and to put a spin on the classic breakfast porridge, celebrity chef Hayden Quinn has transformed a bowl of porridge into Fairy Bread Oats.
“Ahhh this takes me back to my childhood and the memories of fun kids parties and slices of soft white bread, slathered in margarine and sprinkled with 100’s and 1,000’s!! So fun, so good and these oats take inspiration from that 90’s classic and turns them into a fun breakfast,” says the 36-year-old star of Taste of Australia with Hayden Quinn.
We can’t think of a winter brekkie your kids will enjoy more.
Fairy Bread Oats for breakfast? Sounds magical.
Fairy Bread Oats recipe
Serves 2
Ingredients
1 1/2 cups UNCLE TOBYS Traditional Rolled Oats
1 ½ cups full-fat milk (or milk of your choice)
2 tablespoons honey
1/2 cup natural yoghurt, plus more for serving
1 medium banana, sliced
1/4 cup store-bought sprinkles
Burnt Butter
125g butter, cut into 2cm pieces
“These oats take inspiration from that 90’s classic and turns them into a fun breakfast.”
Method
Step 1: Add traditional rolled oats, milk, honey and yoghurt into a large container. Mix well,then placeon the lid and into the fridge overnight to chill and soak.
Step 2: To brown your butter. Place the butter in a small saucepan or a light coloured frying pan (this makes iteasier to see the colour change of the butter).
Place over medium heat and stir the butter for 5-8 minutes, stirring the entire time to ensure the butter cooks evenly.
The butter will turn golden brown and smell nutty. There will be crispy looking brown spots (which are toasted milk solids) at the bottomof the pan. Immediately pour into a heatproof jug or bowl to stop the cooking process.
Step 3: Divide the overnight oats between two bowls. Place on the banana slices, spoon over the Burnt Butter and garnish with the sprinkles to serve.
Hayden appeared on series three of MasterChef and has written two cookbooks, Dish It Up and Surfing the Menu.
Hayden Quinn shares some more tips for jazzing up your breakfast bowl of porridge.
- I’m a big savoury breakfast guy so like to play around with spices such as chilli and turmeric in my oats. It’s easy to turn a meal from the night before into a delicious brekkie – anything can be wrapped into a tortilla or have an egg thrown on top!
- Play around with fresh fruit, chocolate and coconut. A good combination for your oats is chocolate and raspberries, it really emphasises the tartness of the fruit whilst still tasting delicious. Dried fruits such as dates and fig are another great way to add flavour.
- The most important thing with flavour is to think outside of the box, as long as you’ve got a high-quality base such as UNCLE TOBYS Oats for some good quality wholegrains, you can add whatever you want to the top!
Hayden Quinn’s recipe created for Uncle Toby’s 130th Birthday.
