Overnight Oats – My Go To Breakfast
These soaked overnight oats are my go-to breakfast. While they are traditionally eaten as a summer porridge, mornings here are chaotic at best. Getting four boys out of the door […]
These soaked overnight oats are my go-to breakfast. While they are traditionally eaten as a summer porridge, mornings here are chaotic at best. Getting four boys out of the door […]
[…] site, 101 Cookbooks (plus two excellent books) and her genius idea for baking your morning oats and favourite toppings all together in the oven. The idea is genius for many […]
[…] seem to snack from home. Constantly. To increase their appeal and diversity, I have added oats, officially making them a breakfast on the go option as well as the best […]
[…] plain spelt flour 125g (3/4 cup) soft brown sugar 150g (1 1/2 cups) jumbo porridge oats (not instant cook oats) 1 tsp ground cinnamon pinch salt 50g (1/2 cup) sliced […]
[…] crispy edged imperfect circle of joy. I can only conclude that maybe it isn’t the oats so much as the dried fruit in the traditional cookie that offends the haters. […]
[…] 125g (just short of 3/4 cup) soft brown sugar 150g (1 1/2 cups) jumbo porridge oats (not instant cook oats) 50g (1/2 cup) sliced almonds (optional) 1 tsp ground cinnamon […]
[…] (1/3 cup) ground almonds 200g (1 cup) soft brown sugar 200g (2 cups) jumbo porridge oats (not instant cook oats) 1 tsp ground cinnamon pinch salt 30g (1/4 cup) sliced […]
[…] you only ever own one ice cream book, this is the one. Rude Health Smoothie Oats Smoothies became a breakfast staple about 8 years ago when my friend Kim introduced […]
[…] (replacing the coconut oil with olive oil). Or incorporate a variety of flakes with the oats such as spelt or barley. I prefer honey as the sweetener as I think […]
[…] want thick and delicious) frozen raspberries, blackberries, stawberries, mango…. chia seeds, ground linseeds and smoothie oats are always a good idea a favourite protein powder or collagen (not really my […]
[…] a healthy, balanced life. Which means sometimes starting my day with smoothies, green juices, overnight oats or seed clusters. Followed by a healthy dose of sugar from about 4pm onwards. […]
[…] helpful for those fussy eaters in my house. Trina’s makes hers gluten free by using oats to bind them, where I use flour. I also add feta. Basically, mine are […]
[…] no longer eat them, amongst a plethora of summer fruits, there was granola with (yes) goats milk yoghurt and berries. I also made one of my favourite brunch dishes, originally […]
[…] and croutons or toasted hazelnuts, pistachios, almonds or pecans for crunch and a little crumbled goats cheese or feta. For the dessert version simply top with a scoop of your […]
This plate of roasted grapes, served with a simple block of feta (or goats cheese or blue cheese), sprinkled with some sesame sumac salt if you are so inclined is […]
[…] it looks. Note: While sheep’s milk yoghurt is my favourite base for labeneh, a 50/50 goats milk Greek yoghurt mix is a close second place, but feel free to make […]