Simply Hot B&B

This morning was a quick ‘what’s in the fridge to use up’ type breakfast – and today the blueberries were getting to that not so fresh stage.  Cooking them up with a banana is quick and easy and adding a few oats helps to bulk up what is essentially a warming low fat brekkie.

Simply Hot B&B (serves one)

Baked banana

  • 1 banana – cut into thick slices
  • handful of blueberries
  • 1 teaspoon coconut oil
  • 1 teaspoon honey
  • 20g oats
  • sprinkle of cinnamon

Melt the coconut oil then mix with the honey.  Mix this with the banana, blueberries, oats and cinnamon.  Make sure it’s all well coated. Pop into a hot oven – 200c/400f/Gas 6 for 10 minutes.  You want the blueberries to start going a bit squishy.

Nice served with yoghurt.

Jaffa Bircher

I love Jaffa cakes, the mixture of chocolate and orange is one of the best flavour combinations. I’ve recently  run a few trail events where Jaffa cakes have been available at the drinks stations alongside the gels and I have been nicely fuelled by Jaffa power.  I’ve been trying to recreate that Jaffa taste in a slightly healthier way.

I first discovered the joys of orange puree during a patisserie course last year and it’s fabulous for adding a really strong orange hit.  There is a bit of preparation the night before due to having to boil the oranges and make the puree, but it’s really easy and worth it.  The puree also freezes really well.  I freeze it in ice cube trays or small ramekins so it’s portioned ready to use.  So instead of boiling one orange at a time I boil 2 or 3 and freeze the leftover.

To make the orange puree

Put 1 or more whole oranges in a big pan of water, bring to the boil and then simmer for around an hour – they should feel very soft when ready but still intact. Drain them, cut them in half and let them cool. When cool blitz them in a processor – skin and all. This is your puree.

Jaffa Bircher (serves one)

Jaffa bircher

  • 100g orange puree (this a about half of a large orange when pureed)
  • 30g oats
  • 2 teaspoons of cacao powder
  • 10g dried cranberries
  • 100ml Almond milk

Mix all the ingredients together in a bowl, cover and leave to soak overnight.  If you want a slightly wetter bircher add an additional tablespoon of almond milk over the mixture before putting in the fridge.

Before eating I like to sprinkle a few more cranberries and cacao nibs on top.

This is another most delicious brekkie that tastes soooo much better than it looks.

Toffee Apple Poragie

I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.

Toffee Apple Poragie (serves one)

toffee apple poragie

  • 1 apple (core and seeds removed but unpeeled)
  • 2 medjool dates
  • 1 teaspoon almond butter
  • 200ml coconut milk (or almond milk works as well)
  • 40g porridge oats
  • 50-100ml water
Topping
  • 1 tbsp. maple syrup
  • some toasted flaked almonds

Blend the apple, dates, almond butter and coconut milk in a blender.  Put the oats in a pan and add the blended mix.  Bring to the boil and simmer for 3-4 mins  – keep an eye on it and add water to stop it sticking and reach the consistency you like.

Serve with the maple syrup poured on top with the flaked almonds.

Papaya Oaty Coco Bowl

I am intrigued by papayas – they look so exotic but I haven’t quite figured out the best way to eat them.  To be honest I find the taste a little odd to eat on their own, yet added to other flavours they bring a lovely hint of tropical delicacy.  They are another fruit that I find difficult to buy in the perfect state of ripeness, but at the moment they seem to be just right, so I’m buying them a lot and enjoying experimenting with them.  This bowl is an easy one to prepare the night before and I love the mix of papaya with coconut – it seems the perfect tropical match.

Papaya Oaty Coco Bowl

Papaya Oaty Coco Bowl

  • 1/2 Papaya (peeled and the seeds removed)
  • 200ml coconut milk
  • 40g oats
  • 25g raisons
  • 1 tbsp. chia seeds
  • 1 dessert spoon desiccated coconut
Topping
  • Pumpkin and sunflower seeds
  • Shredded coconut

Method

The night before – blend the papaya with the coconut milk. Add this mix to the oats, raisons, chia seeds and desiccated coconut.  Stir well, cover the bowl and put it in the fridge overnight.  It will soak up all the liquid and look like a bircher muesli when you take it out.

I prefer mine at room temperature, so I tend to take it out of the fridge, take the dog for a walk and then come back and eat.

Add your topping just before eating  – I like to add some crunch so a mix of sunflower and pumpkin seeds works well, together with some shredded coconut.

 

Coco Choc Roasted Oats

I love granola and have made various different types over the years. Sometimes the mix comes out of the oven and develops lovely stuck together chunky bits and sometimes it doesn’t really chunk together at all.  This one is the latter type, more roasted oats than granola but perfect sprinkled over yogurt. I like this layered up with banana, blueberries and greek yogurt.

I find when making granola that it’s really easy to overcook and burn. I’ve had many mixes where the oats are lovely but the dried fruit or nuts are burnt. So now I add the ingredients in batches to ensure nothing burns.

Coco Choc Roasted Oats (makes a small kilner jar full – 1/2 litre size)

Cocochoc roasted oats

  • 100g oats
  • 1 tbsp raw cacao powder
  • 3 tbsp coconut oil – melted
  • 1 tbsp desiccated coconut
  • 25g coconut flakes
  • 30g dried mango – diced
  • 50g raisons
  • juice of one lime

Method

Heat oven to 200c/400f/Gas 6. Mix the oats with the cacao powder. Add 2 tablespoons of the melted coconut oil and make sure the oats are well coated. Evenly spread the mixture onto a baking sheet lined with foil and bake for 10 minutes (shake the baking sheet after 5 minutes).

Turn the oven down to 160c/325f/Gas 3.

To the oats, add the desiccated coconut, the coconut flakes and most of the lime juice (save a couple of teaspoons worth).  Mix well and return to the oven for 5 minutes.

Then add the dried mango and raisons, the rest of the melted coconut oil (1 tbsp) and the rest of the lime juice. Mix in well and return to the oven for another 5 minutes.

Take out of the oven to cool before storing in an air tight jar.

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I’ve been snacking on this since I made it last night – fortunately there was enough left for breakfast this morning.