A bowl of warm oats is one of those simple breakfasts that never stops feeling comforting, and this version with soft, caramel‑sweet dates and bright orange marmalade is a little morning luxury you can make in minutes. It’s wholesome, naturally sweetened, and full of fiber, but still feels like something you’d linger over at the kitchen table. Whether you’re trying to start the day with something nourishing or just want a cozy bowl that tastes like sunshine, these Breakfast Oats with Dates & Marmalade are an easy, everyday favorite.
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
- Marmalade to spoon over top
- single cream (half and half) for pouring
- In a medium saucepan bring the water/milk and salt to boiling. (I use a heavy bottomed sauce pan and bring it to a boil over medium high heat. Remember milk expands exponentially when heated to a boil.)
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. (I switch to medium low heat for this. I use a rubber spatula to stir, scraping the bottom to make sure that nothing catches.)
- Remove the pan from the heat. Divide between four bowls. (If your bowls are heated your oats will stay warm longer.)
- Top each serving with a spoonful of marmalade and a drizzle of cream. (You can use milk instead of cream, but cream is very nice.)
Breakfast Oats with Dates and Marmalade
A hearty and delicious way to begin your day!
Ingredients
- 2 cups (160g) of old fashioned oats, uncooked
- 3 1/4 cup (760ml) of a mix of milk and water (generally speaking I will use half milk and half water.)
- pinch salt
- 1 dessertspoon of good quality marmalade
- 1/2 cup (75g) of chopped dates
- Marmalade to spoon over top
- single cream (half and half) for pouring
Instructions
- In a medium saucepan bring the water/milk and salt to boiling.
- Stir in the rolled oats, dates and marmalade.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Divide between four bowls.
- Top each serving with a spoonful of marmalade and a drizzle of cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 3/4 cup (85g) of plain all-purpose flour
- 1/2 cup (79.3g) fine cornmeal (Polenta)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) ounces of butter, softened
- 3/4 cup (142g) caster sugar (finely granulated sugar)
- 2 large free range eggs
- 6 TBS whole milk
- 1 cup (113g) strong/sharp cheddar cheese, grated
- 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)
- Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside. (This allows for ease in removal when done.)
- Whisk the flour, cornmeal, baking powder and salt together in a bowl. (This helps to blend everything together so you don't end up with lumps of unpalatable baking powder in the mixture.)
- Cream together the butter and sugar with an electric whisk until light and fluffy. (This helps to melt the sugar into the butter.)
- Beat in the eggs, one at a time, scraping down the bowl often. (This ensures that everything gets evenly mixed together.)
- Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined. (DO NOT OVERMIX)
- Fold in the cheese and apple. (I use a rubber spatula for this.)
- Turn the batter out into the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. (The top should also bounce back when lightly touched.)
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving. (Peel the paper off the bottom before you flip it back to right side up.)
- Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)
- Read through the recipe several times to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need to make the cake before you begin. That way you won't leave anything out from the recipe by accident.
- Bring all of your ingredients to room temperature.
- Follow the directions with precision, especially when it comes to measurements.
- Use a well flavored cheese and grate it on the large holes of a box grater.
- Do not overmix the batter or you risk toughening the cake.
Apple & Cheddar Cake
A lovely rich caked stuffed full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!
Ingredients
- 3/4 cup (85g) of plain all-purpose flour
- 1/2 cup (79.3g) fine cornmeal (Polenta)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) ounces of butter, softened
- 3/4 cup (142g) caster sugar (finely granulated sugar)
- 2 large free range eggs
- 6 TBS whole milk
- 1 cup (113g) strong/sharp cheddar cheese, grated
- 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)
Instructions
- Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl.
- Cream together the butter and sugar with an electric whisk until light and fluffy.
- Beat in the eggs, one at a time, scraping down the bowl often.
- Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined.
- Fold in the cheese and apple.
- Turn the batter out into the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.
- Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)
Notes
For the maple cream: About 1 tsp of Maple Syrup per 1 cup (250ml) of heavy or whipping cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hello everyone and welcome to my Sunday Meals of the Week post! On Sundays I like to share with you all of the delicious things that I have enjoyed as my main meals over the past seven days, along with any recipes I used and menu suggestions. That's seven days of tastiness!
I like to keep my meals interesting. Never boring. I try to eat a variety of things. I like to cook my own food as much as possible. Obviously, there is the odd time that I need to resort to something quick and easy, but for the most part I cook everything myself, and I can tell you that I am never bored with what's on my plate.
At the moment I also have my daughter Eileen living with me temporarily, so that has brought a bit more excitement into the mix. I am also living on a fixed income, so I have a certain amount allotted for groceries each week and I try to keep my meals within that budget.
These are only my main meals, which I usually eat around early afternoon. For breakfast I will have a protein shake or some toast, occasionally I will enjoy some of my homemade granola with yogurt and, if I have them, berries. If I don't have berries, I like to spritz a bit of date syrup over top. So yummy. In the winter I like to have oatmeal and fruit, with a naughty drizzle of cream.
I try not to eat anything substantial later in the day. I really don't like going to bed with anything heavy on my stomach. So, my "supper" usually consists of a salad, sometimes a sandwich, occasionally a bowl of cereal, maybe some fruit. Nothing too complicated. I try not to snack on anything at all after 7 p.m.
That's what works for me!
Here are the meals that we enjoyed over the past seven days. I hope that you will see something here that you may want to cook for yourself and that I have inspired you to want to cook for yourself. It's not really that hard! I promise you I don't do complicated!
SUNDAY, February 22nd - Sunday Dinner with the family
On Sunday Eileen and I went to my sister's to have dinner with the family. My sister did oven fried chicken drumsticks which she served with homemade potato wedges and green beans. It was delicious. Plus she had made these really tasty almond bars for dessert. A recipe she got from the Watkins packaging for their Almond Extract.
In it's place I am sharing my recipe for Oven Fried Chicken. This version is coated with crushed potato chips and is fabulously tasty, as one might imagine. I like to serve it with mashes potatoes and a vegetable on the side.
MONDAY, February 23rd - Crustless Veggie Quiche
We did a Meatless Monday with Crustless Veggie Quiche. Eggs make a great supper every now and then. I love quiche, but I don't always want to eat pastry. (Well, perhaps need is a better word to use than want. I always want pastry, but it should only be a once in a blue moon treat!)
This also makes a quick and easy supper for two. Crispy tender vegetables are popped into the bottom of a buttered dish, and topped with some onion and grated cheddar. A rich egg custard is poured over top and then the casserole is simply baked until nicely puffed and golden brown. Delicious served with some oven chips, or a salad. (We had a bagged salad on this occasion.)
TUESDAY, February 24th - Chicken Tinga Tacos for Two
Eileen and I both love Tacos. We decided to do a Taco Tuesday with Chicken Tinga Tacos for Two. One thing I love about these Chicken Tinga Tacos is that they use relatively few ingredients. Just a few simple things that most of you will already have in your larder, cupboard and freezer.
Feeling like pierogis but not wanting to go to the hassle of making the dumpling dough?? Pierogi Stuffed Shells are a fabulous way of scratching that pierogi itch! You make the same cheese and potato filling but use it to stuff large pasta shells instead. Rich and delicious and topped with loads of fried onions.
These are delicious served with sour cream for topping and additional fried onions. We also enjoyed a salad on the side. You know, for health reasons, lol.
We had been going to have turkey burgers earlier in the week, but my turkey was out of date. I enjoy Turkey Burgers more than any other kind. These spicy ranch turkey burgers are some of my favorites! I made up for it yesterday by making these delicious burgers.
Ground turkey is mixed with minced jalapenos, grated carrot, onion, garlic and green Tabasco sauce. So, a bit spicy. Shaped into patties and grilled with a slice of Jack cheese melted on top at the end, they are served tucked into toasted buns with a cool and creamy homemade ranch dressed coleslaw tucked in with the burger.
If you are not fond of ground turkey, you could use ground chicken in its place! We enjoyed them with a few oven chips that I cooked in the air fryer. They always come out nice and crisp.
And there you have it, that was our meals of the week for the past seven days. I think we ate rather well considering.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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