David's Oat Recipes

[Photo Credit: Andrea Tummons]

[Photo Credit: Andrea Tummons]

Once again, the public has demanded and now I (attempt to) deliver. First it was social media posts of the great porridges I was eating across my concert tours, and now that people seem to have discovered my penchant for warm winter porridges and overnight oats when I’m off tour (drat those paparazzi!), I have bent to the will of the people to supply a couple of recipes for others who would like to replicate my simple oat and chia seed fare.

All measurements are in Australian measurements.


Warm Oatmeal


1 cup water
1/2 cup rolled oats
Pinch of salt
Honey (to taste)
Cinnamon (to taste)
Handful of blueberries (frozen or fresh)


Because I use frozen blueberries, I usually start by placing as many as I want into a breakfast bowl. I then drizzle some wild honey over them.

(Why wild honey? I was given a jar of wild honey by a charming local lady one year when I was on an Australian concert tour, visiting Corrimal township outside Wollongong. Each year since, I have continued to be given a jar of wild honey there, which many say is great to stave off allergies and the like. I just like the taste.)

I then usually sprinkle cinnamon over the blueberries and honey and leave them to begin their journey to thaw into deliciously plump fruity gifts.

I then turn my attention to the stovetop. Using a small saucepan, I pour the water in, casting a pinch of himalayan salt flakes across the water like a tasteful rain of salty wonder. I then crank up the temperature of the stove to high. Once the water has started to boil, I sprinkle the oat flakes over the water in a determined, purposeful manner, immediately dropping the stove top temperature to medium-low. I choose NOT to stir vigorously at any stage of the cooking process. Instead, I’ll use a wooden spoon to gently move oats aside occasionally to check on their absorption of the water. There should be some energetic bubbling and yet not any sense of frantic boiling.

Once I’m happy that the water has been absorbed by the oats (usually about five minutes or so of cooking), and that the oats have retained their flakey structure and yet are beautifully giving, I’ll pour the hot oats over the honeyed blueberries, sensing that the warmth of the warm oats will complete the task of thawing the delicious berries. I’ll then gently fold the blueberries and oats together and then eat.


Overnight Oats (With Chia Seeds)


1/2 cup rolled oats
2 tablespoons chia seeds
Dash of cinnamon
Dash of nutmeg
1/2 teaspoon vanilla
1/2 to 1 tablespoon maple syrup
1 cup (generous) almond and coconut milk
Handful of blueberries (frozen or fresh)
Pumpkin seeds or chopped walnuts


I’ll start by using a container which I can make sure is airtight and easy to store in the refrigerator. I’ll add the oats, chia seeds and spices and gently combine the dry ingredients with a slight tousle of the container. I’d recommend listening to any John Denver song (apart from Thank God I’m A Country Boy) during this process. Then I’ll add the vanilla, maple syrup and almond and coconut milk (I use a combined almond and coconut milk, however if you need to choose one, I’d go with coconut milk for its creaminess). Then I’ll stir them all together, putting the lid on and giving the mixture 15 minutes or so in the refrigerator to allow the chia seeds to ‘bloom’ slightly. During this time, I’d recommend you listen to my Outside the Inside album (optional).

I first came across chia seeds while on tour through Ulladulla. I had a couple of days off and chanced upon a chia cup at a local cafe. It was a flavour-bomb with passionfruit, macadamia nuts and mango. I instantly fell in love with chia seeds and later found out that they keep giving in unique and wonderful ways.

After the time for the blooming of the chia seeds, stir the mixture one more time. I then will add the blueberries to rest on top of the mixture like confident, plump adventurous spheres. Return the container to the refrigerator for at least four hours (overnight is best).

In the morning, I’ll add either pumpkin seeds or chopped walnuts for a great crunchy textural element.


Both these recipes are simply the ones that I often make for myself. I find that the oats give me more energy over the whole day. Chia seeds have a range of nutritional benefits. Feel free to make your own versions, but make sure you send me any photos or suggestions of your version so that I can try it too.

Peace. DW

David Willersdorf is a singer-songwriter, traveller and food and coffee enthusiast


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