Blueberry Choc Chioaty

I like using both chia seeds and oats in my overnight soakings, a mix of protein and carbs.  I find the consistency can become a little more solid, much like the old Irish tradition of porridge slabs kept in drawers!  It’s like eating a soft flapjack and I love this consistency especially with some maple syrup and yoghurt spooned on top before eating.  This is another healthy way to have chocolate for breakfast.

Blueberry Choc Chioaty

blueberry chioaty

  • 100g Blueberries
  • 2 tablespoons chia seeds
  • 2 tablespoons oats
  • juice of one orange
  • 1 teaspoon raw cacao powder (if you want a stronger cacao hit then add a bit more)
  • 1 tablespoon cacao nibs

Mix together and put in the fridge overnight.  Top with yoghurt and maple syrup or some chocolate sprinkles!

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Coco beet overnight oats

As the weather turns autumnal this is the perfect earthy overnight oats breakfast.  Beetroot is in season and I am currently harvesting a big bunch each week on the allotment.  I’ve tried a few different breakfast dishes with beetroot and I love it.  This has become a favourite because it’s so quick and looks such a lovely shade of red!

I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds).  You can also finely grate it for this dish if you don’t have a food processor.

Coco beet overnight oats (serves one)

Beet coco oats

  • 50g raw beetroot – either processed in a food processor or finely grated
  • 1 tablespoon desiccated coconut
  • 40g oats
  • 1/2 teaspoon cardamom
  • 20g sultanas
  • 1 tablespoon hemp seeds
  • 50g flaked coconut
  • 150ml coconut milk

Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds.  Then add the coconut milk and leave overnight in the fridge.

You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well.  The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds.  Pistachio nuts also go very well with beetroot.  Just layer up as you fancy.  The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.

 

 

Ginger, Mango & Coconut Overnight Oats

Fresh, summery with a bit of zing – the perfect spring into summer overnight oats.  I love mixing mango with ginger and coconut – the GMC combo, one of the perfect combos for summer. Try and save some mango for the decoration – just because it makes the whole dish look pretty and vibrant.  A great breakfast to refuel after a morning run or walkies (my dog loves coconut flakes, so some of my extra flakes ‘accidently’ fall on the floor during preparation.)

GMC Overnight Oats

mango ginger coconut overnight oats

  • 150ml coconut milk
  • 40g porridge oats
  • 1/2 mango diced (plus a bit extra sliced to serve)
  • 1 tablespoon coconut flakes
  • 2 tablespoons desiccated coconut
  • A generous grating of ginger (a good 1cm piece or more if you’re a ginger fan)

Mix it all together and put in the fridge.  Lovely with some sliced mango and an extra sprinkle of coconut on top

Rhubarb, Ginger & Cardamom Porridge

Yesterday I picked my first stick of rhubarb from the allotment. I have 3 plants and they are all growing really well again this year, so lots of rhubarb ahead for me and lots of experimenting to be done.  This porridge is really simple and made in one pot – no extra stewing or cooking of rhubarb.  You can vary the sugar based on your preference or leave it out completely for a slightly sharper taste.  Personally I love porridge with a bit (sometimes a lot) of demerara.

Rhubarb, ginger & cardamom Porridge (serves one)

rhubarb ginger and cardamom p

 

  • 50g Oats
  • 250ml coconut milk (or other milk)
  • 2 teaspoons demerara sugar
  • 1 stick of rhubarb – diced or cut into small slices.
  • 2 cubes of crystallised ginger – diced finely
  • 1/4 teaspoon ground cardamom
  • Handful of blueberries
  • Extra demerara sugar to sprinkle on top

Put all the ingredients (apart from the blueberries) into a saucepan and bring to the boil.  Simmer for 5 or so minutes until the rhubarb has gone soft and starting to mush into the mixture.  Turn off the heat and stir through the blueberries – this ensures they keep their shape and just soften a tiny bit.

Serve with an extra sprinkle of demerara sugar for that added crunch.

Ramekin Pear Seed Sensation

For anyone wanting to get more seeds into their diet, this dish is packed with seeds, with a few nuts thrown in. The moisture of the grated pear is soaked up by the chia, linseeds and oats creating a ramekin circle asking for decoration. Really quick to put together and yet looks fab on a plate.  Use any sort of nuts and seeds to decorate your plate, I threw in some coconut flakes and cranberries as well.  Nice on it’s own as well as topped off with yoghurt.  Surprising filling too, my tummy wasn’t rumbling until after 1pm today.

Ramekin Pear Seed Sensation (serves one)

Pear Seed Sprinkle

  • 1 pear grated (with skin on)
  • 1 tablespoon chia seeds
  • 1 tablespoon linseeds (or flax)
  • 1 tablespoon maple syrup
  • 2 tablespoons oats

Mix all of the above together and push into a ramekin dish.  Leave for 30 minutes (or overnight).  The seeds and oats will soak up the moisture and it will come out of the ramekin onto a plate keeping it’s shape.

To sprinkle

  • A mix of sunflower and pumpkin seeds, nuts (I used flaked almonds, pecans, walnuts) and some cranberries and coconut flakes.  Or any combination that you fancy.
  • Lovely with a topping of yoghurt and a bit more maple syrup

Pear seed sprinkle with yog

 

Open sesame overnight oats

I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.

This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.

I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.

Open Sesame overnight oats (serves one)

open sesame

  • 150ml coconut milk
  • 2 teaspoons tahini
  • 2 teaspoons sesame seeds
  • 40g oats
  • 2 teaspoons desiccated coconut
  • 1 medjool date – chopped
  • 1 banana
  • 1/2 mango

Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.

In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut.  Leave overnight.

Triple Ginger & Pear Overnight Oats

More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up.  The chia seeds add some protein as well, so a perfect combo.  If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming.  However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!

Triple Ginger & Pear overnight oats (serves one)

3-ginger-and-chia-and-pear-overnight-oats

  • 200ml coconut milk
  • A big thumb sized piece of fresh ginger – skin removed
  • 1/2 teaspoon ground ginger
  • 2 lumps of crystalized ginger finely diced
  • 1 pear – grated with skin
  • 1 tablespoon chia seeds
  • 50g Oats

Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk.  Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds.  Leave to soak overnight.