My overnight oatmeal ingredients:
Blueberries raw 1/3 cup
Organic White Chia Seed, 2 Tbsp
Steel Cut Oats, 1/2 cup
Maple Sugar , 2 tsp
Unsweetend Almond Milk, 1 cup
Cinnamon, ground, 1 tsp
Organic Ground Flaxseed 1 tbsp
Mix together in a bowl and place in fridge overnight.
Steel Cut Oats, 1/4 cup
Walnuts, 1/4 cup
Dark Muscovado Sugar, 2 tsb
add overnight oatmeal
Preheat oven to 180 C. Combine everything, drop with spoon onto a baking sheet. Bake for 10-12 minutes.
How to make flax egg
1 tablespoon ground flax seeds
2 - 3 tablespoons water
In a small bowl, add flax meal followed by water (not water followed by flax), stirring as you go. Place the bowl of eggs in the refrigerator for a minimum of 15 minutes.
Number of servings: 8
Per serving: 98 calories
cinnamon, chia/hemp, goji, and banana
1. Lean Protein
Gram for gram, protein will help to keep you feeling fuller longer compared to carbohydrates and fat.
2. Whole Grains
To help you stay sharp and focused throughout the morning since they’re slower-burning carbs, plus you’ll get some essential vitamins and minerals.
3. Fruit (or Vegetables)
For more vitamins, minerals and feel-full fiber and to help you knock off at least one of your daily recommended produce servings.
1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Bring the water to a boil in a small saucepan. Then add the oats, apple, cinnamon, and nutmeg. The heat gets adjusted to low and the oatmeal is simmered for 2-3 minutes. That’s all there is to it. Serve it with a splash of soy milk.
4 oz /115 g oats
1 litre water
1) Put all ingredients in a large heavy pan
2) Bring to the boil over a medium heat, stirring continually with a spurtle or wooden spoon.
3) When the porridge starts to thicken, turn down the heat to a simmer.
4) Continue letting the porridge simmer and cook until the oats are cooked through and the porridge is smooth.
5) Stir occasionally with the spurtle to stop it sticking to the pan.
8oz Whole Oats
2oz Oat Bran
3oz Dried Apricots
1oz Dark Brown Sugar
3 Tbsp Rapeseed Oil (or sunflower oil)
4 Tbsp Soya Milk
1oz Dark Brown Sugar
1 Tbsp Honey
3 Tbsp Soya Milk
MethodIn a large mixing bowl mix together the whole oats, oat bran and dried fruits.
Mix together 3 Tbsp oil, 4oz honey and 1oz brown sugar in a separate bowl.
Mix in 4 Tbsp soya milk.
Add the oats and fruit mixture and mix together thoroughly.
Add half off the oats mixture at a time.
Once fully mixed add 1oz brown sugar, 1 Tbsp Honey and 3 Tbsp Soya milk.
Mix really well.
Lightly grease a flapjack oven tin or brownie tin.
Pat the oatmeal mixture into the tin using the back of a spoon.
Place into a hot oven at 190C for 15-20 minutes of until golden.
Once cooked leave the oat bar mixture in its tray for at least ten minutes.
Slice the oatmeal into bars and leave to fully cool.
Store in an air tight container.
Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups oats (old-fashioned or quick-cooking)
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries
Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen cookies.
It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.
To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.
Of course the cookies are just fine as is, served with a glass of cold milk.