Every year on 2^nd December, millions of people around the world celebrate English Breakfast Day. English Breakfast Day was created to raise awareness of the history of the full English breakfast and to rally support for a centuries-old Anglo custom.

On this day, we share with you easy recipes by Chef Kunal Kapur.

1) Oat hash brown with gravy (Serves 3-4)

Ingredients

For the Hashbrowns

• 2 cups Saffola oats
• Salt (As per taste)
• 1 tsp chili flakes
• 2-3 tbsp oil

For the Gravy

• 200 g spinach (roughly chopped)
• 1 medium-sized red onion (chopped lengthwise)
• 1 tbsp oil
• Salt to taste

Method

• In a large bowl, combine spinach leaves, and onions and blend them in a mixture to get a gravy base, salt, and one spoon of oil. Further, add the oats and chili flakes to the gravy. Mix all the ingredients well, then add another cup of oats and mix it thoroughly.
• Let the mixture rest for about 15-20 minutes. Give the mixture one more good mix and set it aside once the time has been completed.
• Heat 2-3 tbsp of oil in a deep fry pan over medium-high heat. When the oil is sizzling hot, reduce the heat to medium-low.
• Spoon the mixture into the pan, spreading it into a circular shape.
• Cover the pan and cook until the bottom is nicely browned and crisp.
• Flip the hash brown over and cook until the other side is browned and crisp as well and repeat the same process with the remaining mixture.
• Serve the hash browns immediately while they are hot and crispy.

2) Herbed Oatmeal with Grilled Tomatoes and Avocado (Serves 2-3

Ingredients

• 2 cup cherry tomatoes (half sliced)
• Half tbsp olive oil
• 2 clove garlic
• 4 green onions (onions from spring-onion vegetable)
• 1 tbsp ghee
• 1 cup Saffola oats
• 2 cups vegetable broth
• 1 avocado
• Salt and pepper to taste

Method

• Slice the cherry tomatoes in half. Toss them in a small bowl with olive oil, salt, and pepper. Set it aside.
• Slice the avocado and green onions, keeping the green and white parts of the green onions separate. Set it aside.
• In a small pan, melt the ghee over medium heat. Add garlic and the white parts of the green onions. Sauté until fragrant for about 1 minute.
• Add the vegetable broth, oats, and a pinch of salt to the pan. Bring to a boil over medium-high heat.
• Once boiled, reduce the heat to medium and cook until all the liquid is absorbed, stir occasionally to prevent sticking and remove from heat after 3 minutes.
• Spoon the cooked oatmeal into bowls. Top each bowl with the cherry tomatoes and sliced avocado.
• Sprinkle the green parts of the green onions over the top. Season with additional salt and pepper to taste and enjoy

3) Peaches and Raspberries Oatmeal (Serves 3-4)

Ingredients

• 2 cups Saffola oats
• Half cup raspberries
• 2 cups sliced peaches
• 2 tsp chia seeds
• 3 tsp salt
• 2 cups milk
• 3/4 cup plain yoghurt
• Half cup pure maple syrup
• 1 tsp vanilla extract

Method

• Add the oats to a saucepan. Pour in the milk and yogurt and bring to a simmer over medium-high heat, stirring often with a wooden spoon.
  • Stir in the maple syrup, vanilla, and salt.
  • Bring the heat to medium-low and cook, stirring often, for about 5 minutes until the mixture is thick and creamy.
  • Divide the oatmeal evenly among 4 bowls.
  • Top evenly with the peach slices, raspberries, and chia seeds.
  • Serve immediately and enjoy!

4) Oats English Breakfast Porridge (Serves 2-3)

Ingredients

• Half cup Saffola oats
• 2cups water
• 2 cups milk
• 1tsp salt
• 2 tbsp maple syrup

Method

• Add the oats, water, and milk to a saucepan.
• Bring to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium-low and add salt.
• Simmer the mixture while stirring often, for about 5-7 minutes until the oats are soft and the mixture is thick and creamy.
• Stir in the maple syrup and serve the porridge hot

5) Cranberry Orange Oats porridge (Serves 2-3)

Ingredients

• Quarter cup Saffola oats
• Half tsp cinnamon powder
• A quarter cup of dried cranberries
• A quarter cup of orange juice
• Half cup frozen blueberries
• 1 cup water

Method

• Place the rolled oats, cinnamon powder, cranberries, and blueberries in a microwave-safe bowl.
• Pour in the water and stir to mix the ingredients.
• Cook on high for about 2 minutes or until the water is absorbed.
• Stir in the orange juice to your desired consistency.
• Transfer the oatmeal to a bowl and enjoy.

6) Oats Chocolate Bark (Serves 3-4)

Ingredients

• 1 cup Saffola oats
• 1 cup dark chocolate chips
• A quarter cup of dried cranberries
• A quarter cup chopped walnuts
• Half tsp salt

Method

• Preheat the oven to 375°F (190°C) Spread oats on a baking sheet. Toast it for 8 minutes and remove from oven to let it cool.
• Microwave chocolate chips on high for 1 to 2 minutes or until melted, stirring every 30 seconds. Stir in a quarter cup of toasted oats and spread the mixture on a baking sheet.
• Sprinkle with the remaining toasted oats, walnuts, and dried cranberries, and allow it to stand until firm. Break into pieces to serve.

Recipe by Chef Kunal Kapur