New Superoats

New Superoats from Vogel’s.

Oats made super with chia, coconut, barley and other ingredients that pack in all the goodness you need.

Perfect for porridge, bircher, baking, smoothies and amazing puddings.

You can find recipes for porridge and bircher on the packs, and we’ve gone one step further, creating some amazing new recipes below you’ll want to try.

 

 

 


RECIPES


Berry Bliss Chia Oats Pudding

Ingredients

- 1 cup coconut milk

- ½ cup Vogel’s Café-Style Super Oats Chia & Coconut

- 1tsp Chia Seeds

- ½ tsp vanilla bean paste

- 2tbsp Tinned or Fresh Berries

Preparation

1. In a glass or mason jar place the 2tbsp of berries so that they sit on the bottom.

2. Place the remaining ingredients into a bowl and mix until evenly combined.

3. Carefully place the oat mixture on top of the berries then cover and refrigerate overnight.

4. Enjoy as is or top with your favourite fresh berries.

Serves: 1 large or 2 small servings

 


Hot or Cold Cacao Banana Chia Oats Pudding

Ingredients

- 1 & ¼ cup trident coconut milk

- 1 small banana thinly sliced

- ½ cup Vogel’s Café-Style Super Oats Chia & Coconut

- 1tbsp Chia Seeds

- 2tbsp Cacao nibs (or high quality dark chocolate)

Preparation

Place all ingredients into a bowl and mix until evenly combined. Put mixture into a glass or mason jar, cover and refrigerate overnight. To serve cold: stir before serving to distribute cacao and top with extra cacao nibs and banana slices.

To serve hot: microwave on high for 30 seconds, stir pudding to mix through cacao/chocolate and top with fresh banana slices.

Serves: 1 large or 2 small servings

 


Strawberry and Vanilla Chia Oats Pudding

Ingredients

- ½ cup puhoi Greek yoghurts ·

- 2/3 cup Vogel’s Café-Style Super Oats Chia & Coconut ·

- 2/3 cup milk ·

- ½ cup sliced fresh strawberries ·

- 1 tsp vanilla bean paste · 1tbsp honey ·

- 1tbsp Chia Seeds

Preparation

Place all ingredients into a bowl and mix until evenly combined. Put mixture into a glass or mason jar, cover and refrigerate overnight.

To serve: top with extra sliced strawberries.

Serves: 1 large or 2 small servings

 


Orchard Fruits Bircher

Ingredients

- Vogel’s Café-Style Super Oats Chia & Coconut

- Pear and apple juice

- 2 tbps greek yoghurt

- ½ tsp chia

- 2 tbsp Vogel’s Café-Style Raw Toppers

- ¾ cup of mixed dried apricots, peaches, dates and prunes - chopped

- 1 tsp of desiccated coconut

Preparation

1. 45g or ½ cup of Vogel’s Café-Style Super Oats Chia & Coconut

2. Apple juice or your favourite fruit juice, (just enough to cover the oats),

3. Soak overnight.

4. Add natural yoghurt, your favourite chopped fruit or Vogel’s Café-Style Raw Toppers.

5. Stir and serve.

Serves: 2

 


Plum and Coconut Porridge

Ingredients

- 4 Red Plums de-stoned and quartered

- 85g caster sugar

- ½ cinnamon stick

- Juice of 1 orange

- 300ml water

- Two serves of Vogel’s Café-Style Super Oats Chia & Coconut ( 2tsp brown sugar optional)

- Sliced almond

- Shaved coconut

- Fresh cream

Preparation

To prepare porridge:

1. 90g and or 1 cup of Vogel’s Café-Style Super Oats Chia & Coconut

2. 150ml or 2/3 cup of milk or water for a lighter option.

3. Microwave on high for 90 seconds or cook on stove top (medium heat) for 4 minutes, stirring occasionally.

4. Adjust milk or water to suit.

5. Allow to cool before serving

To stew plums:

1. Place sugar, water, cinnamon and orange juice into a saucepan and bring to a simmer over a medium heat until sugar has dissolved. Add plums and poach in the syrup for 15-18 minutes until soft and breaking apart. Discard the cinnamon stick and any excess liquid.

2. Place the plums on top of two cooked serves of Vogel’s Café-Style Super Oats Chia & Coconut (addition of 2tsp brown sugar is optional).

3. Sprinkle with sliced almonds and shaved coconut.

4. Add a dash of cream on top

Serves: 2