1. 6-7 tablespoons MasterChef White Oat
2. 1 cup of fresh milk
3. 1-2 tablespoons of natural yogurt (Can also use natural greek yogurt but oats will be more concentrated).
4. 1/2 tablespoon Chia seeds (want to lose weight, this is a very suitable food so practice. Too many benefits including Omega-3 content 8 times more than salmon, control blood sugar, make us feel full, fertility enhancer and assorted more).
5. 1-2 tablespoons of honey (natural sweetener. Honey is good for retaining energy).

Mix everything in 1 container (I use a glass container because the cooling process will be more even). Leave overnight in the refrigerator. Add fruits, nuts, raisins to taste. Very suitable for those who are on a diet and want to reduce cholesterol levels in the body. Good luck!

1. Take ½ cup MasterChef White Oat in a pan.
2. Add 2 cups of water.
3. Then add ½ to 1 cup milk. Consistency can be easily adjusted as per your requirements. ½ cup milk gives a slightly thick consistency. For a thinner consistency, you can add more milk or water.
4. Add sugar as per taste. Sugar is completely optional. If adding fruits later, then you can skip sugar. If adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey when heated becomes toxic.
5. Stir very well and heat the oats porridge mixture on a low to medium flame.
6. Do stir often at times and allow the porridge to simmer.
7. The porridge will also thicken as it cooks. Cook for 5 to 6 minutes.
8. Serve MasterChef oats porridge hot or warm or at room temperature. If serving oats porridge at room temperature then do note that it will thicken more as it cools. If adding chopped fruits, then add it when the porridge becomes lukewarm or cooled down completely. You can also add chopped dry fruits of your choice.

Enjoy your meal.

Ingredients:

1. 1/2 cup (115g) butter (room temperature)
2. 1/2 cup (115g) sugar
3. 1/2 cup (85g) brown sugar
4. 1 teaspoon vanilla
5. 1 egg*
6. 3/4 cup (105g) all-purpose flour
7. 1 teaspoon cinnamon
8. 1/2 teaspoon salt
9. 1/2 teaspoon baking soda
10. 1 1/2 cups (128g)MasterChef White Oats
11. 2/3 cup (94g) raisins

Instructions:

1. Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
5. Lastly, fold in the oats and the raisins.
6. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
8. Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
9. Store in an airtight container for up to 3 days at room temperature.

Ingredients:

1. 2 1/2 cups (230 grams) old fashioned rolled oats
2. 1/2 cup (80 grams) whole almonds, coarsely chopped
3. 1/3 cup (113 grams) pure honey
4. 1/4 cup (56 grams) unsalted butter, cut into pieces
5. 1/4 cup (50 grams) packed light brown sugar
6. 1/2 teaspoon vanilla extract
7. 1/4 teaspoon fine sea salt
8. 1/2 cup (60 grams) dried cranberries, coarsely chopped
9. 1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

Directions:
TOAST OATS AND NUTS
Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.

Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.

MAKE BARS
Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.

Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will melt a little. This is fine, they turn into glue and help to hold the bars together.

Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.

Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.

STORING
Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.