oats Archives

Afternoon tea

Apple pie-inspired overnight oats

8–10 minutes

Chicken recipes

Butternut-and-coconut crème brûlée

30 minutes

Chocolate recipes

Choc-chip-and-caramel ice-cream sandwiches

12 minutes

Afternoon tea

Aunty Ven’s everything crunchies

20 minutes

Stone fruit

Caramel oat bars

20 minutes

No-churn black sesame ice cream

Serves Makes 1 litre

Difficulty Easy

Prep Time 5 minutes, plus 6 hours’ freezing time

Ingredients

2 x 400 ml cans coconut cream, chilled
4 T maple syrup or honey
3⁄4 cup almond butter
140 g black sesame seeds

For the cookies:

2 bananas, mashed
125 g oats
1⁄4 cup almond butter

Method

1. Pulse the ingredients for the ice cream in a blender. Pour into a freezerproof container and freeze for 6 hours or until frozen.

2. To make the oat cookies, preheat the oven to 180°C. Combine the ingredients, then shape into 12 equal-sized balls. Place on a lined baking tray and press down with a fork or your thumb and bake until golden brown around the edges. Serve with the ice cream.

Find more ice cream recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Canned peach crumble

Cape seed loaf

Oat crunchies

Apple pie-inspired overnight oats

Haleem

Roasted stone fruit 3 ways

Butternut-and-coconut crème brûlée

Choc-chip-and-caramel ice-cream sandwiches

Aunty Ven’s everything crunchies

Nectarine-and-oat crumble

Caramel oat bars

No-churn black sesame ice cream

No-churn black sesame ice cream

Ingredients

Method