This week saw my first pickings of rhubarb at the allotment and a definite sign of spring. I’ve got 4 big plants on my plot so the challenge begins again of finding different ways of eating it. This one came about because I had a rather manky looking orange to use up, and however manky oranges look, you can always squeeze out some juice.
Orange Rhubarb overnight oats (serves 1)
Juice and zest of one orange
1 stick of rhubarb – thinly sliced
1 medjool date – chopped
50-100ml plant milk (soya/oat or other milk of choice)
Date syrup (or maple syrup or other sweetener)
Sesame seeds to decorate
Put the orange juice, rhubarb and the medjool date into a pan and simmer until the rhubarb has stewed – about 10 minutes. Turn off the heat and mix in the oats. Add the milk (you may want to adjust depending how thick you like your overnight oats to be – you can always add more before you eat it if it’s too thick)
Put the oat mixture into a bowl and leave overnight. Drizzle the syrup, orange zest and sesame seeds over the top.
The rhubarb keeps coming and so does the Tahini. Tahini is one of my favourite foods, I have it with almost everything. During the first few weeks of lockdown I couldn’t find it anywhere, so I went for almost a month without any- until my lovely bestie delivered a jar and left it outside my door. That didn’t last long! but fortunately my stocks are now replenished and I am eating it liberally again.
The combination with rhubarb really works, although be warned rhubarb and tahini blended does look a bit beige – so the decorations on top of this dish are worth it! You do need some sweetener with this – I don’t add much sugar to my stewed rhubarb so usually need to add a bit extra into whatever I’m using it with.
Enjoyed eating this today after an early dog walkies in the sunshine.
Rhubarb & Tahini overnight oats
2 tablespoons stewed rhubarb (plus extra for the topping)
1 tablespoon tahini
1 tablespoon maple syrup (or other sweetener of choice)
1/2 teaspoon ground ginger
200ml Milk (almond, soya or coconut work well)
1 tablespoon sesame seeds
Blend the rhubarb, tahini, maple syrup, milk and ginger in a blender. Pour into a bowl and add the oats. Leave overnight.
To serve – sprinkle over the sesame seeds and add the extra rhubarb on top.
This is seriously the BEST way to cook rhubarb. I discovered this when making a raw cake that included cooking rhubarb for the longest time at a low heat. I’ve played around with the timings and this is about as good as it gets. Honestly, if you like rhubarb this is the way to go! If you have anyone in your family who doesn’t – try them with this. You can make it in big batches so you’re not wasting too much oven time.
The quantities below makes enough for 2-3 portions – although if I’m honest I could easily eat all of this in one sitting. Use it for overnight oats, as a pancake topping, mixed through yoghurt or just eat it on it’s own.
Turn the oven onto almost it’s lowest setting – so 80-100c /180-200f or Gas 1/4 -1/2
200g raw rhubarb, chopped into small slices (about 1cm slices)
2 tablespoons maple syrup
2 tablespoons brown sugar (any brown sugar will work – I like soft brown sugar best.)
Put the chopped rhubarb into a baking dish or tray and add the syrup and sugar and coast it well. Put into the oven for 1.5 – 2 hours. It should still hold it’s shape but be tender – the picture shown is of the cooked rhubarb so you can see how its held it’s shape.
Eat immediately or put in a container and keep in the fridge, save the juices too. I prefer eating this at room temperature rather than straight from the fridge, but hot, cold or warm, it is truly delish.
I love the new coconut yoghurts but find some of the brands too thick to eat very much of in one go! (Oh and the calories count is quite high). So for this recipe I thinned out the yoghurt with some plant based milk to make some overnight oats. This makes a lovely creamy and surprisingly filling (as it’s a small portion) brekkie.
Coconut Yogi overnight oats
2 tablespoons thick coconut yoghurt (i.e. Coyo)
4 tablespoons plant based milk (oat, almond, soya…)
1/2 teaspoon cinnamon
1 teaspoon maple syrup
3 tablespoons oats
1 teaspoon peanut butter (a nice runny one such as Pip and Nut is good)
Mix everything together and put in the fridge overnight. I leave the peanut butter out at this stage and add it in just before eating. This keeps the peanut butter on the runny side as it hasn’t been absorbed, so it adds a bit of extra moisture and softness.
Lovely with bananas or berries and some extra cinnamon sprinkled on top to make it look pretty.
We know that getting a good hit of protein at breakfast is a great way to start the day. This mix of powders and seeds is one way to get a mega 20g of protein into breakfast (and the mix is around 240 calories if you’re counting).
Using peanut butter powder adds the well loved peanut butter flavour without the hit of calories that 2 tablespoons of the real thing would give. Whilst it’s hard to imagine anything beating the real thing, I am a complete convert to the powder after picking up a jar on offer in Aldi recently. Although, I will never ever be without a few jars of the real thing in my cupboards too.
You can use this as a base to add to smoothies, yoghurt or overnight oats. If you mix this into 150ml of soya yoghurt you get another 6g of protein. Add some berries and you’re all set for a fairly low calorie, protein packed brekkie.
Seedy Protein Base
1 tablespoon (15ml) Hemp protein powder
2 tablespoons peanut butter powder
1 tablespoon chia seeds
1 tablespoon sesame seeds
Mix it all together and add to whatever you fancy.
This is definitely a homage to the favourite chocolate bars of my youth. I especially loved the ‘whole hazelnut’ bars and hazelnut whirls (my mums favourite), and who doesn’t like a chocolate raisin?! I’ve added some coconut because Bounties were another favourite of mine (and my dads). Really I was just looking for an excuse to throw in all my favourite things and pretend it’s healthy – but these overnight oats are at least heathier than eating all of the above.
Fruit & Nut case overnight oats
1 tablespoon whole hazelnuts
1 tablespoon raisins
1 tablespoon shredded coconut
1 teaspoon raw cacao (or coco)
2 squares of dark chocolate chopped into bits (I will admit I used more than 2)
200ml Hazelnut milk
Layer up a jar with all of the dry ingredients, add the milk last and pop it in the fridge. Mix it all together in the morning.
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
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!
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)
50g raw beetroot – either processed in a food processor or finely grated
1 tablespoon desiccated coconut
1/2 teaspoon cardamom
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.
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
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
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)
150ml coconut milk
2 teaspoons tahini
2 teaspoons sesame seeds
2 teaspoons desiccated coconut
1 medjool date – chopped
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.