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.
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
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
- 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.
Autumn has well and truly arrived. Anyone else here in the UK noticed the sudden drop of temperature over the last few days? Aside from the dark mornings which I seriously haven’t got used to yet, I really love autumn time! Cosy clothes, spiced hot drinks, comforting food and yup you guessed it, it also means Christmas (AKA the best time ever) is only a glimpse away…
Breakfast time just got ramped up big time with this tasty sauce. My Pear, Raspberry + Ginger Compote. Perfect to dollop on your porridge/yog bowl for some natural, fruity sweetness or add it as a topping for pancakes. The opportunities are endless!
This recipe is incredibly easy to make and has a high amount of vitamins C + K and fibre for healthy digestion and our immune system. The flavour combination is the dream – I mean who doesn’t like soft, sweet pears and zingy raspberries. It’s enough to get me out of bed that’s for sure.
3 ripe williams pears (keep skin on = more fibre + vitamins) just make sure to wash well.
150g fresh raspberries (or frozen will do)
1/2 tsp vanilla extract
1/4 lemon – juice
1/2 tsp stevia *optional
1 thumb size piece of ginger (grated)
- In a saucepan, add a little water to cover about an inch of the bottom of the pan and warm gently.
- Chop the pears into cubes and add them to the pan with the grated ginger.
- Turn the heat up to a medium temperature and let the fruit + spice soften for 5 mins.
- Once the pears have softened a little, add in the raspberries along with the rest of the ingredients.
- Let the mixture simmer on low, about 15 mins, until the fruit has stewed down and is a nice, thick consistency; you can use your mixing spoon to gently break up the fruit to give it a helping hand.
- Once it’s reached your desired consistency, give it a taste test! I find the balance works well but If you like it a little more zingy, add some more lemon juice, or sweeter, a little more stevia.
- Let the compote cool and then store in a Kilner jar or tight-lidded container (keep for up to 5-7 days in