danialindop
Jan 5, 20214 min
Recipe Idea: Orange & Blueberry Bircher
Ingredients
70g porridge oats
2 tbsp golden linseeds
zest of ½ an orange
¾ of a 175g tub yoghurt
2 peeled and chopped oranges
4handfuls blueberries from a 150g pack
Method
STEP 1: Mix 70g of oats and 2 tbsp golden linseeds with the zest of 1 /2 an orange. Pour over 300ml boiling water and leave overnight.
STEP 2: The next day, stir in three-quarters of a 175g tub of yoghurt, spoon into glasses or bowls, top with 2 peeled and chopped oranges, the remaining yoghurt and 4 handfuls blueberries from a 150g pack.
Recipe Idea: Baked Oatmeal Cups
Ingredients (for 12 cups)
2 large eggs
1 ½ cups milk(360 mL)
½ cup applesauce(125 g)
¼ cup sunflower butter(60 g), or nut butter of choice
¼ cup maple syrup(55 g)
2 teaspoons vanilla extract
3 cups old fashion oat(300 g)
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon fine salt
topping of your choice
Method
STEP 1: Preheat oven to 350°F (180°C).
STEP 2: Place milk, applesauce, nut butter, maple syrup, vanilla, and eggs in a medium-sized bowl. Whisk until combined.
STEP 3: Add oats, baking powder, cinnamon, and salt. Stir quickly to make sure everything is well-hydrated.
STEP 4: Pour batter into a greased muffin tin, and add toppings of your choice. Bake for 20–25 minutes or until the middle springs back when gently pressed.
Recipe Idea: Chocolate Protein Oats
Ingredients
1/3 of a cup of oats
2 tsp of cocoa/cacao powder
1 scoop of @theproteinworks vanilla protein
150ml plant-based milk (I use hazelnut or almond)
water to reach desired consistency
Method
STEP 1: Mix all the ingredients together in a bowl
STEP 2: Cook for approx 5 minutes
STEP 3: Top with blueberry chia pudding, coconut flakes, @pipandnut peanut butter and 1 square of dark chocolate!
Recipe Idea: Good-For-You Granola
Ingredients
2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g sunflower seed
4 tbsp sesame seeds
50g pumpkin seeds
100g flaked almond
100g dried berries (find them in the baking aisle)
50g coconut flakes or desiccated coconut
Method
STEP 1: Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
STEP 2: Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yoghurt. The granola can be stored in an airtight container for up to a month.
Recipe Idea: Chocolate Orange Flapjacks
Ingredients
200g porridge or jumbo oats
120g unsalted butter , melted and cooled
1 orange , zested and juiced
100g dark chocolate , roughly chopped
80g brown sugar
100ml golden syrup
Method
STEP 1: Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
STEP 2: Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three-quarters of the chopped chocolate.
STEP 3: Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow cooling completely on a wire rack before serving.
Recipe Idea: Slow-Cooker Blueberry Porridge
Ingredients
Unsalted butter, for greasing
750 ml whole milk
500 ml water
200 g porridge oats
50 g brown sugar
2 tbsp. maple syrup, plus more for serving
2 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. salt
100 g frozen blueberries
25 g desiccated coconut
Method
STEP 1: Butter the inside of your slow cooker.
STEP 2: Add in all ingredients except blueberries and coconut. Cook, stirring occasionally, on high for 4 hours, or on low for 8 hours.
STEP 3: In the last 10 minutes of cooking, turn the dial to warm and gently stir in the blueberries and coconut.
STEP 4: Serve topped with maple syrup.
Ingredients
6 slices bacon, chopped
3 c. whole milk
1 c. Cascadian Farm™ Farm Stand Harvest organic honey, almond and chia granola
1/4 tsp. fine sea salt
4 egg
1/2 c. shredded Cheddar cheese
Freshly ground black pepper
1 tbsp. Sliced scallions
Method
STEP 1: Preheat oven to 350 degrees F. In a small skillet, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate and drain.
STEP 2: In a 1-quart saucepan, heat milk, granola, and salt over medium heat. Boil 3 to 4 minutes, stirring occasionally, then stir in half the bacon pieces and half the cheese. Transfer granola mixture to a buttered 12" ovenproof skillet.
STEP 3: Make four nests and crack in eggs. Scatter remaining bacon and cheese over top and bake until egg yolks are firm about 5 minutes.
STEP 4: Season with salt and pepper and garnish with scallions.
Ingredients
1 tsp matcha powder
1 serving of vanilla protein powder
1/2 cup of rolled oats
3 tablespoons of vanilla yoghurt
plant milk (until it’s all covered)
Method
STEP 1: Mix all together in a bowl
STEP 2: Refrigerate overnight
STEP 3: Add delicious toppings
Also, we are totally loving @lentilda's breakfast bowls, if you want to get your own coconut bowl head to The Lifestyle Guide sustainable favourites, Wearth London, who have this lovely gift set that comes with spoons!