Oat crumpets with avocado & sriracha honey bacon

Oat crumpets with avocado & sriracha honey bacon

Your new favourite breakfast – sweet, spicy and beyond tasty!

PREP TIME 20 minutes | TOTAL TIME 30 minutes + standing |SERVES 4 

Make dough an hour before you plan to make breakfast or the night before and put it in the fridge over night.

INGREDIENTS

• 1 cup flour 
• 1 tsp fine salt 
• ½  cup rolled oats 
• 1 ½ tsp dried yeast 
• ½ tsp chili flakes 
• ½  tsp baking soda 
• 1 ½ cups milk, lukewarm
• Oil cooking spray 
• 8  slices streaky bacon 
• 1 tbsp honey 
• 1 tbsp sriracha 
• 1 cup greek yoghurt 
• 2 tbsp wholegrain mustard 
• 1 tbsp chopped chives 
• 8 eggs, boiled 
• 2 tbsp olive oil 
• 1 large avocado, sliced 

METHOD

PLACE flour, salt, oats, yeast, chili flakes, baking soda and milk in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen. 

COMBINE yoghurt, mustard and chives in a small bowl; season. Refrigerate until required. 

PREHEAT oven to 200°C. Meanwhile, cook the bacon .

LINE an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10- 20 minutes or until crisp and caramelised. 

HEAT the oil in a large non-stick frying pan over low heat. Spray the inside of four 7.5cm round, 2.5cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan. 

GENTLY spoon a heaped ¼ cup crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and ring, and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan, carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total. 

SERVE crumpets straight away with bacon, avocado, halved eggs and mustard yoghurt.

Print Recipe

Oat crumpets with avocado & sriracha honey bacon

Serves: 4

Prep Time: 20 minutes Total Time: 30 minutes + standing

Ingredients

• 1 cup flour 
• 1 tsp fine salt 
• ½  cup rolled oats 
• 1 ½ tsp dried yeast 
• ½ tsp chili flakes 
• ½  tsp baking soda 
• 1 ½ cups milk, lukewarm
• Oil cooking spray 
• 8  slices streaky bacon 
• 1 tbsp honey 
• 1 tbsp sriracha 
• 1 cup greek yoghurt 
• 2 tbsp wholegrain mustard 
• 1 tbsp chopped chives 
• 8 eggs, boiled 
• 2 tbsp olive oil 
• 1 large avocado, sliced 

Instructions

1

Place flour, salt, oats, yeast, chili flakes, baking soda and milk in a bowl; whisk until combined. Cover; stand in a warm place for 1 hour or until bubbly and risen. 

2

Combine yoghurt, mustard and chives in a small bowl; season. Refrigerate until required. 

3

Preheat oven to 200°C. Meanwhile, cook the bacon .

4

Line an oven tray with foil; spray lightly with oil spray. Lay bacon on tray; brush both sides with combined honey and sriracha. Bake for 10- 20 minutes or until crisp and caramelised. 

5

Heat the oil in a large non-stick frying pan over low heat. Spray inside four 7.5cm round, 2.5cm deep rings with oil spray, dust with a little extra flour, tap to remove excess; place in pan. 

6

Gently spoon a heaped ¼ cup crumpet mixture into each ring. Cook for 3 minutes or until bubbles appear and the surface is just set. Slide a large spatula under each crumpet and ring, and turn over. Cook for 2 minutes or until set and cooked through. Remove from pan, carefully ease off crumpet rings. Repeat in the same rings with the remaining mixture to make 8 crumpets in total. 

7

Serve crumpets straightaway with bacon, avocado, halved eggs and mustard yoghurt.

Made these oat crumpets with avocado & sriracha honey bacon? Tag us @foodandhomesa #cookingwithFH on Instagram!

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Cheesy brunch bread pudding with slow-roasted tomatoes

Feature image: Are Media