I tend to go through phases with breakfasts. The porridge phase (okay, that one never ends), the pancake phase, the eggs on toast phase, the shredded wheat phase…and the overnight oats phase. This is one of my favourite variations on overnight oats. You’ll find plenty of recipes for them under the food section of the blog, though the combination of sweet pear, bitter dark chocolate (we’re using cacao, though if you really like things much sweeter you can either add maple syrup, or use a cocoa powder / hot chocolate mix instead), and juicy, sharp raspberries is amazing. Any overnight oats recipe is ideal for mornings when you know you’ll be in a rush, and short on time to make something. Continue reading “Raspberry, Pear & Chocolate Overnight Oats”
It’s nearly Pancake Day!! Even if I don’t go out for pancakes (a LOT of cafés and restaurants seem to do Pancake Day up here in Newcastle), or even if I don’t actually get around to making Pancakes on Shrove Tuesday (Tuesdays are busy days for me), I always HAVE to have pancakes at some point on the run up to this day. However, I find pancakes don’t usually fill me up for long, and so I wanted to create a recipe that was healthy, filling, simple, inexpensive, and delicious. Because lets face it, those “pancakes” that are just egg and banana are pretty damn gross. These though, are fluffy, soft, and definitely pancakes.
We’ve added in another few ingredients than banana and egg here- including some blended up oats for low GI energy release and “fluffiness”, vanilla for sweetness, almond milk for creaminess, cinnamon to balance blood sugar and add some warmth, and – of course- some “Nutella”. Though I’m actually using Jim Jam’s healthier alternative, of a hazelnut- chocolate spread. Seriously, I prefer this to Nutella. It’s still got a rich cocoa – hazelnut flavour, but it isn’t as sickly. However, I wouldn’t say no to a bit of the original either if it was kicking around in my flat, so don’t feel you have to go out of your way to get hold of this.
Let’s get cracking…
Ingredients (makes 6 small pancakes, or 3 large, which is one serving):
- 1/2 cup oats
- 1 banana (a RIPE one- which is when they begin to get a few brown spots on them at the very least)
- Cinnamon, to taste
- 1/2tsp vanilla
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1 egg
- 1tsp baking powder
- 1 heaped tbsp Jim Jam’s Hazelnut Chocolate spread , or Nutella (or, you know, abandon measuring this- it is Pancake Day…)
- Into a blender or food processor place all but the Nutella and half of the banana. Blend until a batter forms
- Bring a pan sprayed with cooking oil up to a medium-high heat, and then dollop the mixture in to create your pancakes, flipping each pancake over and cooking the other side once small bubbles appear on the surface facing you.
- Repeat until all of the mixture has been used.
- Take the remaining banana and slice into chunks. Stack your pancakes with Nutella and banana slices while they’re still hot, and then dig in…
Since my last no-bake PB & J Flapjacks were such a success (recipe right here) -and I need some cheap and easy portable snacks now I’m back at uni- this weekend just gone I decided to try out a new flavour combination. And I think I like this better than the original.
Slightly sweet, crunchy almond butter and tart blackcurrant jam actually make for a winning combination. These bars are super-easy to make in very little time, and then you can leave them in the fridge to set and do the rest of the work for you. They come out with plenty of flavour, and a wonderful, decadently chewy texture- whilst still holding their own shape. Wrap them up and take them out with you, or serve with ice cream for a fast and delicious dessert… Continue reading “Almond Butter & Blackcurrant Crumble-Topped Flapjacks (NO BAKING REQUIRED!)”
There shall be no prizes for guessing my favourite breakfast, having looked through this blog. Obviously, it has to be porridge. However, I tend to stick to the same formula of pear, nut butter, berries- because it’s easy, quick, and like a reflex action on a busy morning. Today though, after seeing the café in the gym I’m using while visiting home put banana and chocolate chips on porridge, I stepped it up a notch.
This is by no means a really complex or ground-breaking recipe, just a quick post on a combination of porridge toppers you may want to try out…
- 1/2 cup porridge oats, combined in a small pan with 1/2 cup freshly boiled water, a pinch of cinnamon, and 1/2 cup unsweetened almond milk
- 1 super-ripe banana, sliced
- 1 handful frozen raspberries
- 1tbsp almond butter
- 1 small handful dark chocolate chips, or chocolate of choice (I used two of the Discover mini gianduiotto, chopped up into pieces- they taste like Nutella and worked great here)
- Heat all of the ingredients that you’ve already placed into the pan, stirring, until the porridge thickens to the consistency of your liking. Empty into a bowl.
- Top with the chocolate chips immediately so that they begin to melt, then add on the rest of the toppings.
- Voila! You’re all done…
I don’t know about you, but some days I have about one million things to do, and need to be out of the house as fast as humanly possible- but I’m not someone to skip breakfast. Especially around this time of year, when my brain needs to be working at full power to complete my assessments. When those days are on the horizon, then I make sure that I’ve prepared some overnight oats. These oats are perfect for those mornings.
This particular flavour is for anyone who happens to be a fan of Italian desserts. Specifically, tiramisu. That mixture of cream, coffee, chocolate, and a nip of rum is perfect every time. Don’t worry though- I’m not planning on getting you tipsy before a lecture or an important meeting. Whilst you can use a rum flavouring, I actually like to use an almond essence and a little vanilla. These ingredients are my personal preference, but feel free to opt for the rum. We’re also using oats to keep you full of energy, yoghurt for protein (you can always sub in almond, coconut, or soya yoghurt if you’re intolerant/allergic to dairy, or vegan), we have chia seeds for your omegas, coffee to perk you up, and raspberries for one of your 5 a day. If you do have the time, then these look impressive layered in a glass, as shown above.
Simply throw into a pot, chill overnight, and bring along in a cool bag. Don’t forget the spoon…
- 1/2 cup porridge oats
- 1/4 cup EACH of unsweetened almond milk, and Greek yoghurt (I use a super-thick 0% Greek yoghurt)
- 1tsp chia seeds
- 1/2tsp instant coffee granules
- 1/8tsp EACH almond essence, vanilla essence
- 80g raspberries
- Cacao or cocoa to dust
I was in a huge dilemma as to whether to save this post until next year, or to publish it now. Because although Christmas has been and gone, I am still feeling just a little bit Christmas-y. And I also have the remains of a jar on mince pie filling to use up. Also, this just tasted so good, that I felt awful not sharing it with you guys right now.
If you made my Gingerbread Baked Oatmeal, then I guarantee you will love this one. It’s still single-serve, but this time it has all those wonderful Christmas spice, orange zesty flavours, plus plump sultanas and soft cake-like baked oats. The best way to serve this is with cooked apples (you can do this in the microwave- see below ), and hot almond milk…
- 1/2 cup oats
- 1/2 cup almond milk, unsweetened
- 1/2tsp baking powder
- 40g mince pie filling (this is 2 heaped tbsp; I used Meridian)
- 1/8tsp ground ginger
- 1/4tsp cinnamon
- Pinch of mixed spice
- 1 drop vanilla extract
- OPTIONAL: hot almond milk to serve (I HIGHLY recommend this), and apple chunks (for the ones in the image above, simply chop the apple into chunks, then microwave on full power for 1 minute until tender. It’s the easier version of poaching)
I have to say, this could be my favourite baked oatmeal, ever. It was a bit of an experiment, but this worked out better than I could have hoped. It has that warm and zingy ginger flavour, with cinnamon and mixed spice coming through just slightly- all with some gooey, super-sweet medjool dates. Those dates really transform this dish.
I usually eat my baked oatmeal straight from the dish, straight from the oven- and often burn my mouth. However, with this I made the oatmeal and let it go cold as I had to go get on with my day- then reheated it for lunch, and served it with hot almond milk, and frozen raspberries. And it was extremely delicious. So my recommendation on how to serve this is: in a bowl, warmed up from cold (you can always make it the day before to save on time in a morning) or left to stand after baking for around 15 minutes, and then with hot milk poured over the top. You won’t regret it… Continue reading “Gingerbread Baked Oatmeal (single serve!)”