Spiced Orange + Cranberry Overnight Oats

I think we’ve all got the gist that I’m a bit obsessed with oats. They’re just so versatile – porridge, pancakes, cookies, muffins… sweet/savoury? So many options!

Oats are a really great option for breakfast. They are a slow-release carbohydrate. The natural soluble fibre (beta-glucan) content helps slow the release of glucose into the bloodstream, helping keep us fuller for longer. Studies have also shown it to help with lowering the LDL ‘bad’ cholesterol levels.

Here’s a quick overnight oats recipe that you can throw together in no time and pop in the fridge ready for the following morning. This is a great option to balance blood sugar levels but fulfill a tasty, sweet breakfast.

Super yum with lovely festive flavours for a comforting winter breakfast. Like Christmas in a bowl!

Ingredients (for 1):

45g organic oats

1 tsp chia seeds

100ml unsweetened almond milk plus water mixed together to desired consistency

1 tsp cinnamon

1/3rd tsp nutmeg

Pinch of stevia

1/2 fresh small orange (juice only)

2 tsp orange zest

1 tbsp natural yoghurt

2 tsp dried cranberries

2 tsp pumpkin seeds

Method:
  • In a bowl, add the oats, a pinch of stevia/honey and cover with almond milk/water to your desired consistency (bearing in mind a lot of the water will be absorbed by the oats) then stir in the chia seeds.
  • Add the spices, squeeze in the juice of half a fresh orange and 1 tsp orange zest and mix well.
  • Scatter the cranberries and pumpkin seeds on top with a dollop of natural yoghurt/coyo and an extra tsp of orange zest for added zing!
  • Cover the bowl with cling film and store in the fridge overnight for the flavours to deepen and the oats to thicken up.
  • Grab from the fridge and tuck into your festive breakkie in the morning.

 

Coconut + Vanilla Fluffy Pancakes

Good morning/afternoon/evening wherever you are in the world!

In my case it’s a crisp wintery morning and I took it upon myself to whip up some pancakes for brekkie to get me fueled up for a day ahead of studying. They were deeelish!

I am so pleased with how this recipe turned out, I am currently scurrying to write this post so you can make them too!

These coconut pancakes are naturally low in carbohydrates, with a higher fat and protein content for some lasting energy. Since we’re using coconut flour, there’s also a great dose of fibre in these pancakes which we all should aim to get more of in our diets, so, in pancake form… Bonus right?

These pancakes are a great option for those following a gluten or dairy free diet – or perhaps you just fancy trying something different. Enjoy!

 

Ingredients: (4 medium fluffy pancakes)

1 organic egg

50g egg whites

20g organic coconut flour

1/2 tsp baking powder

3/4 tbsp coconut oil

1/2 tsp vanilla extract

1/3 teaspoon stevia (optional)

45ml milk of choice

 

Method:
  • In a jug/bowl, combine the dry ingredients together
  • Melt the coconut oil, then in a separate bowl, add it to the egg, egg whites and vanilla extract and whisk together.
  • Add the wet mix to the dry and stir together. Add the milk a little at a time and stir again, making sure there’s no lumps.
  • The mixture will be fairly thick – not particularly runny like regular pancake batter so bear this in mind.
  • In a nonstick pan, add about 1 tsp of coconut oil or oil spray. Dollop a generous spoonful of the mixture into a circle and cook each side for about 2-3 minutes and repeat until you’ve used the batter up (should provide about 4/5 pancakes depending how big you make them!)
  • Finally add your toppings. I chose Meridian’s coconut & peanut butter, yoghurt, strawberries and a drizzle of fruit syrup. Delicious!

 

 

 

Soft Pumpkin Spice Cookies

Happy Halloween weekend! Being the pumpkin season that it is I thought I’d make something seasonal and tasty to share with you to get the festivities started.

I’m loving experimenting with pumpkin recipes at the moment. Pumpkin pie/pumpkin themed recipes aren’t such a UK hype like they seem to be in the US. However, I’m fully for it! You can make such delicious, versatile sweet dishes, adding a bonus micronutrient hit; pumpkin contains beta-carotene, a powerful anti-oxidant which converts to vitamin A in the body to help with healthy skin, eye health and our mucus membranes. Pumpkin is also a great source of potassium and fibre.

If you like soft, cakey cookies then these fellas are for you. They’re also incredibly easy to make with minimal ingredients. Enjoy!

Ingredients (makes about 15 cookies):

70g ground almonds

100g oat flour (oats blended into a powder – I used my nutribullet)

1 tsp mixed spice

1 tsp cinnamon

2 tbsp organic honey

2 tbsp coconut oil

1 egg

1 tsp + an extra pinch of baking powder

3 heaped tbsp pumpkin puree

 

Method:
  • Preheat oven to 180c and line + grease a baking tray
  • In a mixing bowl, combine all of your dry ingredients together.
  • In a saucepan, melt the coconut oil. Once melted, add the honey and stir together well.
  • Add the honey + coconut oil into the mixing bowl of dry ingredients, then add the pumpkin puree and crack in an egg. Mix everything together (the mixture will be fairy wet, don’t worry it’s supposed to be – it’ll help the cookies become lovely and squidgy when baking).
  • Roughly shape out 15 cookies onto your baking tray, making sure there is space between each one.
  • Bake for 15/20 mins until slightly golden on top. Once the cookies are out the oven, they’ll be soft to touch so don’t go prodding them as they will crumble! Leave them to fully cool for about an hour or so on a wire rack, THEN delve in. Top with crunchy seeds if you fancy or eat them as they are.

 

Autumnal Blackberry + Ginger Oatmeal

So, after a little poll I did on my Instagram, turns out my sweet tooth friends won. So here’s a little spontaneous ‘sweet’ recipe I came up with this morning for breakfast. It’s creamy, comforting, sweet and tangy, plus the flavour combo is a little different which I love.

A seasonal, fibre + vitamin rich dish with nearly 15g of protein (no powders added) to help get you fueled up for the day ahead. It’s nice and simple to make and enjoy with family or friends for a laid back weekend morning.

 

Base:

45g oats (gf or regular)

2 tsp chia seeds

water/milk (enough to cover the oats)

40g egg whites (optional)

1/2 tsp vanilla extract

Topping:

small thumbfull of ginger, grated

60g frozen or fresh blackberries

1/2 lemon – juice

1 tsp honey or 1/3 tsp stevia

scattering of pumpkin seeds

1 tbsp greek yoghurt or dairy-free alternative like coyo

extra drizzle of maple syrup/sweetener of choice if needed

 

Method:
  • In either a saucepan or bowl (if microwaving), add the oats and chia seeds and cover with water or milk. Leave for a few minutes for the chia to expand a little.
  • In a separate saucepan, add a large handful (60g) of frozen or fresh blackberries, the grated ginger, lemon juice and a splash of water. I also added a little sweetener to take the slight sourness away from the fruit but this is optional.
  • Let the fruit simmer for around 10 mins, breaking the blackberries up gently with a spoon.
  • Put the oats on a medium heat and keep an eye, stirring occasionally until a thick, creamy consistency forms. If microwaving, go for 1 + 1/2 mins, check, stir and repeat.
  • Halfway through cooking the oats, add the vanilla extract and egg whites and stir together.
  • Dish up! Pop the cooked oatmeal in your bowl…or just add to it if you were microwaving – swirl through the yoghurt, the warm blackberry sauce and some seeds if you like (I used pumpkin seeds) for extra nutrients and a tasty crunch.

 

My Favourite Banana, Date + Chia Seed Bread

Ohhhh ma gawd. Seriously guys. If you have bananas laying around that need using up, I urge you to whip this baby UP!

The flavour and texture is to die for! It’s not too sweet which I personally love, but the chewy pieces of date when you bite in really make it. I topped mine with a little organic butter for a slightly salty edge… melt it the mouth quite literally *drool*.

I chose to bake with wholewheat spelt flour. Spelt has a naturally sweet, rather nutty flavour and substitutes well for regular flour in many recipes. The benefit of using wholewheat spelt flour is that it’s slighty higher in protein in comparison to regular flour, is rich in fibre, and contains a slightly higher ratio of vitamins + minerals such as manganese, b vitamins and zinc. Please note that spelt does contain gluten, and although it’s actually known to be tolerated well in instances (spelt has a higher gliadin to glutenin ratio which is thought to be more gentle on digestion), if you do have an IBD like Coeliac Disease or a gluten sensitivity then it’s important to avoid it completely or have with caution depending on the severity.

This recipe also happens to be Vegan! Mainly because I wanted to experiment baking with a chia ‘egg’ as I was curious. Turns out it works pretty darn well.

My recipe has only 6 ingredients:

200g organic wholegrain spelt flour

4 medium bananas

2 tbsp chia seeds

30g pitted dates

1/2 tbsp baking powder

splash of unsweetened almond milk/oat milk

Method:

First, pop your chia seeds into a bowl and cover with 6 tbsp water to make a thick gel (leave for 10-15 mins).

Set oven to 180c, line + grease a loaf tin and set aside.

Whilst you wait for the chia ‘egg’ to form, mash your bananas in a large bowl with a fork until smooth with a splash of almond milk, I’ve also tried it with oat milk which worked fine. Don’t worry if there’s a few lumps here and there.

Once the chia egg is ready, scoop it into the mashed banana and mix well.

Add the flour and baking powder to the bowl and stir until just combined. It should be a fairly dense, thick consistency. Chop 30g of pitted dates (about 6-7 dates) into small pieces and stir them in last.

Tip your mixture into your loaf tin and smooth over with a spatula for an even distribution. Bake for 40/45 mins.

Insert a skewer to check if it’s ready – the skewer should come out clean and the loaf slightly browny/gold. Let cool and cut into 10 slices.