10 ways with oats

Form into flapjacks
Preheat oven to gas mark 4/180°C (160°C in a fan oven). In a pan, melt together 4tbsp golden syrup, 75g/3oz dark muscovado sugar and 150g/5oz butter. Stir in 250g/9oz oats and spoon into a 20.5cm/8in square baking tin. Bake for 25-30 mins, then cut and leave to cool.

Take it tropical
In a container, mix together 250g/9oz rolled oats, 50g/2oz dried pineapple, 50g/2oz dried mango, 50g/2oz dried banana, 300ml/½pt milk and 150ml/¼pt pineapple juice. Leave to soak overnight in fridge. Next morning, stir in 50g/2oz desiccated coconut and 1tbsp agave syrup. Top with yoghurt to serve.

Perk up porridge
In a pan, stir 350ml/12fl oz milk into 50g/2oz porridge oats and ¼tsp cinnamon. Cook over a low heat, stirring, for about 5 mins. Stir in a small handful finely chopped pecan nuts, spoon into a bowl and drizzle over maple syrup.

Dish up a crunchy dessert
Spread a couple handfuls of rolled oats on a baking sheet, sprinkle with a little sugar and grill for 5-10 mins until golden. Leave to cool. Put 350g/12oz frozen raspberries into a pan with a little caster sugar and a splash of water. Cook over a low heat for a few mins, until raspberries are defrosted to a sauce. Stir 1tbsp whisky and 1-2tbsp honey into 300ml/½pt half-fat crème fraîche to taste. Stir cooled oats into crème fraîche, divide between glasses, and spoon over raspberries.

Blitz for breakfast
In a blender, whizz 250g/9oz frozen summer fruits, 250g/9oz natural yoghurt, 2tbsp oats, a splash of milk and 1tbsp honey. Taste – add extra honey or milk if you prefer – and pour into glasses.

Roll out some cheesy crackers
Preheat oven to gas mark 4/180°C (160°C in a fan oven). In a bowl, mix 300g/11oz porridge oats, ½tbsp freshly ground black pepper, 3tbsp grated parmesan and a pinch of salt. Stir in 6tbsp olive oil and 150ml/¼pt boiling water. Form into a ball. Sprinkle a work surface with extra oats and roll out to 25cm/10in x 30cm/12in. Cut into 24 rectangles and place on a baking sheet. Bake for 20 mins.

Create a crumble
Rub 125g/4oz butter into 100g/ 3½oz plain flour and 50g/2oz oats. Stir in 75g/3oz caster sugar, sprinkle with a little water and form into crumbs. Sprinkle over prepared fruit and bake in oven preheated to gas mark 6/200°C (180°C in a fan oven) for 20-30 mins, until golden.

Make golden chicken
Preheat oven to gas mark 6/200°C (180°C in a fan oven). Whizz 150g/5oz oats in a food processor until a sandy texture. Slice 2 chicken breasts into finger-sized pieces and dust with fl our. Dip into 1 beaten egg, then roll in the oats to coat. Place on a baking sheet and cook for 20-25 mins, until crisp and golden.

Bake in soda bread
Preheat oven to gas mark 6/200°C (180°C in a fan oven). In a bowl, mix together 350g/12oz plain fl our, 50g/2oz oats, 1½tsp bicarbonate soda and 1tsp salt. Stir in 250ml/9fl oz buttermilk and mix to a soft dough – add flour if needed. Turn onto a floured surface and make into a flat ball. Place on a baking sheet, scatter extra oats over top, and score a cross. Bake for 30-35 mins, until risen and golden.

Cook up some cookies
Preheat oven to gas mark 4/180°C (160°C in a fan oven). In a bowl, beat together 125g/4oz butter and 225g/8oz caster sugar. Beat in 1 egg and 1tsp vanilla extract, then stir in 150g/5oz self-raising flour and 200g/7oz oats. Bring dough together. Form into walnut-sized balls, place on a baking sheet and bake for 15 mins. Leave to cool, then loosen with a spatula. Makes 32.

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