Oat milk

This oat milk recipe was found by my boyfriend and developed by me, so it is very personalised to my tastes. It is amazing in coffee but would also work well with breakfast cereal – why not try it with my granola? Save the oat mixture left over at the end to eat for breakfast – it tastes just like overnight oats and is wonderfully creamy 🙂

If you’d like a less creamy oat milk, simply increase the amount of water you add to the blender. Similarly, if you’d like more of a cream texture, just decrease the amount of water. Enjoy!

DSC_0365

Makes around 600-700ml oat milk

Ingredients:

  • 200g Oats
  • Water
  • Optional: Vanilla essence/sweetener to taste (dates work well if you soak and blend them with the oats)

Method:

  1. Soak the oats in excess water (totally cover them and add some extra)
  2. Leave for 20 minutes to soak
  3. Drain through a sieve and rinse with cold water
  4. Place the oats in a blender with about 300ml water*
  5. Blend until for about 4 minutes on full power
  6. Strain through a sieve into a jug (it may help to move it around with a spoon to get most of the liquid out)
  7. Pour into a glass bottle and store in the fridge (lasts for around 5 days).

DSC_0361

Chocolate chips oat cookies

This recipe is so simple and quick, I dare you to get it wrong. This is cooking at its simplest, but yields the softest, most satisfying oat cookies you could hope for. The dates provide little morsels of sweetness among the bitter dark chocolate and carby oats, and miraculously the entire mixture is filled with goodness (it definitely doesn’t taste like it)!

DSC_1139

Ingredients:

  • 2 tbsp coconut oil
  • 50ml almond milk
  • 4 tbsp almond or peanut butter
  • 100g oats
  • 75g wholemeal flour
  • 50g muscovado/demerara sugar
  • 25g vanilla/chocolate/peanut protein
  • 4 dates, finely chopped
  • ½ tsp baking soda
  • Pinch salt
  • 50 dark chocolate, finely sliced

 

Method:

  • Preheat the oven to 180 degrees and line a baking tray with baking parchment
  • Melt the coconut oil and whisk in the almond milk and nut butter.
  • Mix together the oats, flour, baking soda, salt, sugar, chopped dates and protein
  • Combine wet and dry ingredients in a large bowl before stirring in the chocolate pieces
  • Lump into balls and flatten partially onto the tray. This mixture should make 12-15 cookies.
  • Bake for 10-12 minutes, until the tops of the cookies are firm to touch
  • Enjoy!

 

* * I used vanilla pea protein in this recipe. You can use whatever protein you like, but bear in mind that whey may not require so much added liquid so add the milk slowly.

DSC_1142

DSC_1131

DSC_1124

Nutty granola

This recipe is easy enough to make on a weekly basis when you will inevitably have run out of the last batch. What is so good about it is that you can just chuck in whatever nuts or seeds you have around – as long as you have the base ingredients, everything else is optional!

Ingredients:

  • 2 cups oats (or substitute 1 cup oats for sugar-free muesli)
  • 4 tbsp coconut oil
  • Dash of almond milk
  • 3 tbsp unrefined sugar (rapidura or muscavado)
  • 2 cups nuts or seeds (any mix of nuts and seeds works)
  • Cinnamon
  • Optional: 1 Scoop vanilla Huel (adds vanilla flavouring)*
  • Optional: 1 egg white (to replace this you can use a little more almond milk and/or almond butter)

nb/ You can add raisins or other dried fruit, but do this AFTER the granola is cooked (they don’t enjoy the oven very much).

*Vanilla Huel is one of my favourite favours, and even just the smallest amount can add a lot of flavour to this granola. If you don’t have any, feel free to add any vanilla protein powder instead.

dsc_1314

Method:

  1. Preheat the oven to 170 degrees
  2. Mix the dry ingredients in a big bowl
  3. Melt the coconut oil in a saucepan, take off the heat and add cold almond milk. Mix.
  4. Add the egg white, if using, and beat into the coconut oil (make sure the pan isn’t too hot so you don’t cook it)
  5. Pour the wet mixture onto the dry mixture and mix well
  6. Spread mixture out onto a large baking tray and put in the oven for 20 minutes, or until browning at the edges. Mix with a wooden spoon once or twice when in the oven.

dsc_1320

dsc_1328

Carrot cake smoothie bowl

Anyone who follows me on instagram will know about my obsession with smoothie bowls. Easy to make, healthy and delicious, smoothie bowls are the future of easy breakfasts.

The possibilities are almost endless when it comes to what to put in your smoothie bowl. Favourites for me include frozen banana (always useful to freeze your bananas – without their skins – as soon as they become over ripe), protein powder, Huel (vanilla powder) and frozen spinach.

Here is a recipe for one of my favourite smoothie bowls – carrot cake! It’s super good for you and filling too, which is perfect for keeping you going until lunch.

DSC_0030

Ingredients:

  • Milk of choice (I use coconut milk)
  • 1 frozen banana
  • 1 large/2 small carrots (no need to peel!)
  • 3-4 dates
  • 1 scoop vanilla protein (or unflavoured protein and vanilla essence)
  • 1 tsp cinnamon
  • Ginger powder, to taste
  • 1 tsp maca
  • 2 ice cubes

Blend, pour, eat! Let me know what you think in the comments below.

DSC_0034

Carrot cake smoothie bowl, topped with desiccated coconut and currants