Baked Porridge

I woke up craving something new and really delicious this morning - I didn't even know that was possible! I have seen a lot of baked porridge recipes but have never tried any as I always think why wait half an hour for porridge when you can have it in 5 minutes?! Well this morning I answered my own question...

This porridge is just so wonderfully warming yet still light enough to enjoy on a summer morning. The sultanas are so wonderfully sweet and chewy and the banana caramelises to give a sweetness to your bowl. I topped mine with half-thawed frozen blueberries and fresh strawberries for added summery goodness!

Ingredients (serves 2-3)

1/2 tbsp nutmeg
1 tbsp ground cinnamon
1 banana (I used frozen but you can use fresh - the browner the better)
1 handful of sultanas
1 tbsp of ground flax
10 tbsps of oats
Almond milk (around 500ml)

Toppings
Frozen blueberries
Strawberries
Honey or maple syrup
Coconut yoghurt
Apple compote

First of all, set your oven to 180°c.

If you are using frozen blueberries, take them out of the freezer and leave to one side to thaw while you make the porridge. This should mean they are partially thawed by the time the rest is ready!

Place your oats, cinnamon, nutmeg and ground flax in a bowl and stir until the oats are evenly coated. Cut the banana into small pieces and mix these and the sultanas into the bowl.

Pour the mixture into a baking dish and add the milk. There should be a nice layer of milk on top of the oaty blend. If it all absorbs very quickly while cooking, you can always add a little more.

Place the dish in the oven to bake for about 20 minutes or until brown on top, adding more milk if needed.

Serve with your choice of toppings and enjoy!

Creamy Avocado Protein Smoothie

This smoothie is amazing post-workout. It is so incredibly creamy and packed with good fats, protein and carbohydrates to help you to stabilise your blood sugar and support the repair of your muscles! We tend to be so scared of fats and carbs but they really are essential and if you are getting the right types they can actually help with fat loss when combined with exercise and a healthy lifestyle.

To make this extra refreshing, cut the banana into small chunks and put in the freezer for at least 4 hours first. I tend to do this on a regular basis, buying bananas, letting them brown slightly so they are nice and spotty (this makes them easier to digest) then cutting them up and keeping in the freezer so I have them at hand for smoothies, ice creams or delicious bite-sized snacks!

I like to make this fresh when I get in from the gym but if you are on the go it can be made in advance. Just make sure you give it a good shake before drinking and try to keep it cool for the best taste.

Ingredients

1 avocado
1/2 banana
2 tbsp of nut butter (I use almond butter)
1 tbsp of maca powder
200ml of almond milk
20g of protein powder (hemp is my favourite)

Optional: Add some oats for added energy or to change this into an amazing breakfast smoothie! Or throw in a date or two if you fancy something sweeter.

Blend until smooth and creamy. 

Berry Porridge (GF, DF, Vegan option)

This is a really simple breakfast that will really set your body and mind up for a wonderful day! I always try to make sure I have some protein at breakfast to balance my blood sugar levels and fill me up for longer without making enormous quantities! This porridge is full of plant protein and fibre rich foods which makes a perfect start to the day. For an added protein boost you could add two egg whites  (non-vegan option) or some hemp protein powder (vegan option).

Ingredients
3 tbsp of oats (I use gluten free)
1 tbsp of ground almonds
1 heaped tbsp of ground flax seeds
1 tbsp of chia seeds
2 tbsp of shelled hemp seeds
1 large handful of frozen berries
About 1 cup of almond milk

Optional
2 egg whites

Toppings
Pumpkin seeds
Honey

Place all the dry ingredients except for the berries in a saucepan on a medium heat. Pour in the almond milk until the other ingredients are covered. Stir continuously for 2 minutes. Add the berries and mix in to the mixture. If you are adding egg whites mix these in now and continue to stir until the egg whites are cooked (around 3-5 minutes depending on the heat). If the porridge becomes stodgy, add a little more almond milk to get the desired texture. My favourite toppings are pumpkin seeds and a little honey on this but feel free to experiment!

Pancake Day (GF, DF, Vegan Option)

Pancake day. The ultimate day for the dieters crime of 'using up all the bad stuff now so we can't eat it tomorrow'. Obviously not the original guiding principle behind Shrove Tuesday but essentially how it has evolved for many.

But pancake day doesn't have to be that naughty and if you are dairy/gluten free doesn't mean you have to miss out either. Whether its breakfast, lunch or dinner, these pancakes will definitely get you your batter fix without the guilty label (topping dependent of course).

Ingredients (makes around 10)

1 cup of oats (GF or regular)
3/4 cup of ground flax
2 eggs (for a vegan alternative, use egg substitute or 2 bananas)
1 cup unsweetened almond milk
1 tbsp cinnamon
A pinch of salt
2 tablespoons of maple syrup
150g blueberries (optional - or you could replace with strawberries, banana, nuts etc.)
Coconut oil for cooking

• Beat the eggs (or mash the bananas) and put in a mixing bowl with the oats, ground flax and almond milk.
• Add the cinnamon, salt and maple syrup.
• If using blueberries, use the end of a rolling pin to slightly squash them slightly before adding to the mixture. The mixture should be quite thick so add more oats and flax if it is too runny
• Place a spoonful of coconut oil in a frying pan over a low heat.
• Spoon the mixture into the pan and allow to heat through. Once the pancake lifts from the pan, flip it over and cook the other side.
• Place in a warm oven (turned off) to keep warm while you cook the rest.
• Drizzle with maple syrup, yogurt, fruit or whatever other topping you like!

Stewed Apple Overnight Oats

Summer is definitely on its way but, in the mean time, this recipe has a delicious wintery-ness that will have you wanting to curl up in front of the fire! I absolutely love overnight soaked oats and this is a great way to spice up your breakfast (literally).

Ingredients (Makes 3)

1 cup of oats (gluten free or normal)
1/2 cup of ground flax

1/2 cup of chia seeds

11/2 cups of almond milk

1/2 cup of raisins or sultanas

3 small to medium apples

1 tbsp cinnamon

2 tsp ground nutmeg

1. Boil a pan of water (around 2 cups)
2. De-core and slice the apples. I choose to do this into relatively big pieces as I like the puree to be slightly chunky and I leave the peel on too
3. Place the apple, cinnamon and nutmeg into the boiling water. Allow it to boil again, then turn down the heat, cover with a lid and leave to simmer for around 15 minutes or until the apples are really soft
4. Drain the water out of the pan into another bowl
5. In order to make the apples into a sort of puree, you can use a hand processor and apply light pressure. If you are using a food processor, keep the setting really low so that you don't make it too smooth (unless thats your aim!). The apples are soft and will puree very quickly
6. Leave the puree to cool
7. Soak the oats in 1 cup of almond milk and stir in a little of the water from the drained apples. A few tablespoons will be enough, any more will make the oats runny
8. Add the flax and around 2/3 of the sultanas to the oats and stir them in
9. Soak the chia seeds in the remaining 1/2 cup of almond milk
10. Once the apple has cooled, you can begin to make the delicious layers. I went with oats, apple, chia, oats and then more apple to finish
11. Top with the remaining sultanas and then pop it in the fridge overnight, ready for breakfast!

A little hint: the remaining water can be drunk as a delicious spiced apple juice either hot or cold.

Overnight Soaked Oats (DF, GF, RSF, Vegan)

Breakfast is the most important meal of the day and its so easy to get stuck in a routine with it - which I am totally guilty of! In a desperate bid of procrastination yesterday afternoon, I decided to take the opportunity to make something a bit more adventurous to brighten up my morning tomorrow. The best part about this recipe is that you can make it the night before or even do a batch to last for a few days.

Ingredients (makes 2-3)

2 bananas
1 mango
1 cup of gluten free oats
11/2 cups almond milk (or milk of choice)
1/2 cup chia seeds
1/2 cup desecrated coconut

• Soak the oats in one cup of milk
• With the remaining milk, soak the chia seeds in a separate bowl for 10 minutes or so
• Blend the bananas and mango with a little water - just enough to get it moving. Either blend totally or leave chunks - either work great
• Layer some of the blended mango/banana mixture into the bottom of the glass
• Add a layer of oats (I used the coconut to separate the layers slightly) then place more mixture on top. Then do the same with the chia seeds.
• Top with a final layer of chia seeds and sprinkle the more coconut on top 
• Put in the fridge overnight ready to enjoy in the morning

These really are delicious and a perfect motivation to get you up on a lazy morning!

Chia Pudding Pots

Chia seeds are so nutritious! I love putting them in smoothies and porridge to add texture and goodness to my breakfast. I decided to try soaking them to make a 'gel' as I had read that it was really easy and delicious. Most recipes I looked at just soaked them in water or coconut water so I decided to attempt a little twist!

Ingredients (makes 3 pots)

250ml coconut water
1 banana
2tbsp chia seeds

This is so, so simple... Just blend the banana and coconut water in a blender until it becomes a smooth liquid. Poor the liquid into pots, leaving room to add the seeds.

Stir in the seeds, dividing evenly between each pot (this can be done before you pour into the pots but make sure you use a spoon and DON'T blend!)
Once the seeds are evenly mixed in, put them in the fridge to soak and set!