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”
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
Sometimes (admit it) we all want something chocolatey, or at least a little more indulgent, for breakfast. Breakfast being my favourite meal of the day, I like to stretch what I can class as “breakfast food”. Today, I have a recipe for you that could be dessert, it tastes that rich and creamy- think of a bittersweet chocolate mousse (though if you want a super-fast chocolate mousse recipe, check out this chocolate-orange one: http://ecstaticallyem.blogspot.co.uk/2015/04/cheats-chocolate-orange-mousse.html). There’s also the upside of it being slightly better for you than dessert, and I can guarantee it will keep you fuller for longer. It’s packed with oats and chia seeds for fibre, and the yoghurt provides some protein. If you choose to top with the additional 1/3cup of raspberries you’ll also be getting in one of your 5 a day.
Although this recipe is completely suitable for vegetarians, it’s also great if you’re vegan or allergic to dairy, and have almond or soya yoghurt to hand; I have used both of these yoghurts in overnight oats before, and though I can’t vouch for them in this particular recipe, they always seem to work well.
Final thought: if you’re making brunch for a loved one, this is perfect. Especially if you go to the effort of presenting it as I have above. Teacups make everything look beautiful.
- 1/2 cup oats
- 1/4 cup yoghurt
- 1/4 cup almond milk
- 1 heaped tbsp cacao or cocoa
- 2 heaped tsp chia seeds (if not using don’t worry, simply reduce the milk by 1tbsp)
- 1/3 cup frozen raspberries
- OPTIONAL: 1-2tsp liquid sweetener, such as maple syrup or agave (this will make the mix looser though); cacao nibs or chocolate chips to decorate; more raspberries to top the oats- around another 1/3 cup.
- In a large mixing bowl combine the oats, yoghurt, almond milk, and chia seeds. Beat together until well combined. Now add the cacao or cocoa powder, and stir this in- again, ensure that this is well combined, with no lumps of powder lurking about. Now would be the point to add that optional liquid sweetener!
- Take your 1/3 cup raspberries, and fold them in. Crush them slightly, so that small pieces become distributed throughout.
- Empty everything into a small bowl, or Tupperware container, and place into the fridge overnight. In the morning lift it out: top with more raspberries, and a few cacao nibs or chocolate chips…
It’s been a while, but I finally have another overnight oats recipe for you all- and its dessert themed. The last flavour I shared being bannoffee pie overnight oats (recipe here: http://ecstaticallyem.blogspot.co.uk/2016/05/banoffee-overnight-oats.html ), this plum and raspberry combination is a little less rich, and a little more fruity.
Quick, incredibly simple to whip up on an evening, ideal for early morning library dashes (I know my university is still in the exam period), post gym breakfasts, or just for when you have to run for the bus- these oats actually have your back covered.
Feel free to omit the sweetener if you really want to, and also adjust the almond essence to your own taste- how much you use to achieve the best flavour will depend on which essence you’re using, and how strong it is, so be sure to give these a sniff -or even a taste- as you’re creating…
Ingredients (for one serving)
- 1/2 cup oats
- 2 medium plums, stones removed and then chopped- reserving a slice for decoration if desired
- 1/4 cup frozen raspberries -reserving some for decoration if desired
- 1/4 cup Greek yoghurt, or frommage frais
- 2-3 drops almond essence
- 1/4tsp liquid sweetener of choice (such as honey, agave, maple syrup, or date syrup)
- 2tsp chia seeds
- 1/4 cup milk of choice (I used almond milk)
- In a large bowl combine the oats, chia seeds, yoghurt, almond essence, sweetener, and milk; stir until well combined.
- Fold the chopped plums and berries into the oat mixture, and then transfer into an air tight tub.
- Place the tub into the fridge overnight, and in the morning dig in…
Back home, on any occasion when my brother was allowed to choose dessert, it would be banoffee pie. It’s a dessert I know well, but have never tried to translate into overnight oats form- or anything that resembles something good for you. I can imagine the look of horror on my brother’s face should he ever see what I have done to his favourite dessert. But I have to say, he might be surprised if he ever gets to taste it…
These oats are creamy, with a caramel-like flavour due to the dates and almond butter. They feel too indulgent to be eating for breakfast, but are actually great both if you have a busy day ahead, or need post workout fuel. In fact, post-workout, they have the potassium (banana and dates), fats (almond butter), carbohydrates (oats, banana, dates), and also a good dose of protein (yoghurt, milk, almond butter, chia seeds) to help you feel like you can face the day.
As usual, they’re also super quick to make, and 100% portable…
Ingredients (serves 1):
- 1/2 cup oats
- 1/4 cup EACH yoghurt, and milk of choice
- 1tsp chia seeds
- 1 large banana, ripe
- 1 date, chopped
- 1tsp date syrup (I used the meridian squeezy date syrup; it gives a more intense flavour to the oats, like caramel. However, you can leave this out if you can’t get hold of it, or alternatively use maple syrup, agave nectar, or one more date- though I can’t vouch for the flavour with those)
- Pinch of cinnamon
- 1tbsp almond butter
- In a large mixing bowl mash half of the banana, and then whisk in the yoghurt, milk, syrup, and almond butter.
- Now add in the oats, cinnamon, and chia seeds. Fold everything together.
- Take the remaining banana half, and chop it into chunks, reserving a slice to decorate if desired. Fold these chunks through the mix as well, along with the pieces of date. Again: you can keep a piece of date back for decoration if you like.
- Pile the mixture into a dish or pot, and then place into the fridge overnight. In the morning, lift it out and shove into a bag for on the go, or tuck in straight away…
Since full blown autumn is now here I have admittedly been hitting you all with an influx of pumpkin recipes (as you may have noticed). This one is a super quick and easy breakfast (or even lunch) for you all. I know the name says “chia”, but feel free to omit these- I know not all of us have an unrivalled love of Holland and Barrett’s and their penny sales.
Apple and pumpkin though, it’s a combination that works fantastically well. Earthy pumpkin with the ginger and cinnamon and nutmeg you’ll be adding, and sweet crunchy apple. All wrapped up in a creamy protein packed mixture of oats and Greek yoghurt. The raspberries you see on top are 100% optional, but they do look very attractive against the orange of the pumpkin, and taste great. I’m sure that you’ll all enjoy this one…
- 40g porridge oats (the proper ones, not the instant sachets)
- 100g canned pumpkin puree (I used Libby’s. Just make sure whatever you get is 100% pumpkin with nothing added)
- 1tbsp chia seeds
- 1 medium apple, chopped into chunks
- 100g thick Greek yoghurt (if you’re vegan then don’t hesitate to use a substitute: I would perhaps use a soya or coconut based yoghurt)
- Ginger and cinnamon, to taste (I used just under 1/4tsp of each)
- 50ml plant based milk (I used Alpro coconut)
- Place half of the chopped apple into the microwave until tender, then throw into a bowl.
- Into this same bowl add the rest of the apple, the oats, the yoghurt, the spices, milk, and pumpkin. Mix together well, until completely combined.
- Fold in the chia seeds, distributing them evenly throughout, then tip the mixture into your chosen dish, and place into the fridge overnight.
- In the morning, grab as you run out of the door, and enjoy.
One super easy breakfast idea for you guys, using two of my favourite staple ingredients: banana and peanut butter. Plus the addition of some chia seeds for all of you health nuts out there, and some maple syrup for anyone with a little bit of a sweet tooth, but wanting a more natural alternative…
- 1/2 cup oats
- 1/2 cup Greek yoghurt (I used Total because it’s so thick)
- 1/4 cup plant based milk (I used Alpro coconut, as usual)
- 1tbsp chia seeds
- 1 medium banana
- 3tsp chunky peanut butter (I used Meridian)
- Dash of cinnamon
- 1/2tsp maple syrup
- In a bowl mash half of the banana until creamy and smooth.
- To this add the oats, milk, chia seeds, cinnamon to taste, and Greek yoghurt, before giving everything a good stir. Add 2tsp of chunky peanut butter to the mix and whisk this in too, along with the maple syrup.
- Slice the remaining banana up, reserving three coins for decoration, and then fold into the pudding. Empty the mixture into a smaller bowl, top with the remaining banana coins and peanut butter, then place into the fridge overnight.
In the morning simply grab and go!