Banana & Mixed Seed Oatmeal

I came up with this new oatmeal recipe after speaking with my dad. As part of his new year’s resolution, he’s decided to eat healthier and start eating some vegan meals. So, I began to think of some healthy foods that my dad enjoys and thought about their delicious combinations. Bananas are one of his favourite fruits, so I paired it with mixed seeds for some protein. I also thought agave syrup would make a great addition as it is a healthy unrefined sweetener that I find really compliments the creamy taste of bananas, without being too overpowering. If you’re looking for a fantastic balanced breakfast that will provide you with all the nutrients you need to start the day well and feel full for longer, then this is for you!

seededoats

Ingredients (Serves 1)

  • 50g of oats
  • 200ml of almond milk (or another dairy free milk of your choice)
  • 1 banana
  • 2 tbsp’s of mixed seeds (I used sunflower, pumpkin and poppy seeds)
  • 1 tbsp of agave syrup (or another sweetener of your choice, such as honey or maple syrup)

Method

  1. Place the oats and almond milk into a pan and simmer over a medium heat. The mix should be regularly stirred so that the oats don’t stick to the bottom of the pan. Once the mixture has thickened to your preferred consistency (which can take between 5 to 10 minutes depending on your preferences), take the mixture off the heat.
  2. Put your oatmeal into a serving bowl.
  3. Slice the banana into slices.
  4. Top your oatmeal with the banana slices, mixed seeds and then drizzle with agave syrup and enjoy!

Strawberry & Cashew Oatmeal

Honestly, you can’t get a better meal than a balanced one. That’s why I think that this strawberry and cashew oatmeal is the perfect start to the day. It’s got protein (the cashews), wholegrains (oats), 1 of your 5 a day (strawberries) and fibre! I think that the cashews and strawberries go so well together because the cashews provide both a creamy texture and taste. For me, it tastes like a healthy, vegan alternative to strawberries and cream, so why not give it a go and give yourself a guilt-free nutritious treat for breakfast?

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Ingredients (Serves 1)

  • 50g of oats
  • 200ml of cashew milk (or another non-dairy milk of your choice)
  • 1/2 tsp of vanilla extract (optional)
  • A pinch of salt
  • A few cashews (around 5-10)
  • A handful of strawberries (Around 5)
  • 1 tbsp of maple syrup (optional)

Method

  1. Add the oats, milk, vanilla and salt to a pan and place over a medium heat. Cook for 5 to 10 minutes depending on your desired consistency.
  2. Once the oats have cooked, place them into a serving bowl.
  3. Roughly chop the cashews and then slice the strawberries in half. Top your oatmeal with the cashews and strawberries. Drizzle with maple syrup for sweetness.

 

Strawberry & Walnut Bircher Muesli

When I moved to Switzerland this year, I discovered the traditional Swiss breakfast of bircher muesli and it changed my life! Bircher muesli is a sort of variation on overnight oats, so it’s a great option if you’re looking for something nutritious that you can eat on-the-go, or if you’re looking for something cool and refreshing to munch on in the morning.

Bircher muesli was invented by Maximilian Bircher-Benner in the 1900’s. He was a physician and nutritionist who believed in the ‘raw food diet’. He thought that raw fruits and vegetables held the most nutritional value, and to an extent he was right! By cooking fruits and vegetables, they can sometimes lose their nutrients, so this a perfect vitamin and minerals packed breakfast to help you start the day on the right foot.

A typical basic bircher muesli consists of oats, milk and grated apple, and they are then left overnight so that the liquids are absorbed. I wanted to put a personal twist on this by substituting regular milk with almond milk, and by adding other ingredients to the mix. One idea of mine was to add nuts, as I quite like to have a bit of a crunch in my oatmeal to contrast with its soft texture, but I also thought it would be a good idea to add a bit of protein to the meal. Another idea I had was to add some other fruits, because I found that the traditional recipe was quite bland. In the end, I chose strawberries as they were not only a vibrant and nutritious addition, but I also found them to be very refreshing. However, as strawberries don’t have a very strong flavour, I additionally added a splash of lime juice to give the bircher muesli a little zesty kick.

Although I think you’ll love my recipe, feel free to add or substitute your own ingredients and make it your own. Pretty much any fruits or nuts can go well with bircher muesli and that’s what makes it so special, so go crazy!

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Ingredients (Serves 1)

  • 30g of oats
  • 1 tbsp of flaxseed (optional)
  • 1 apple
  • 2 tbsp of soy yogurt (or another dairy-free yogurt of your choice, coconut yogurt makes a great alternative)
  • 150ml of almond milk (or another dairy-free milk of your choice)
  • 1 tsp of lime juice (optional) (lemon juice works well too)
  • 5 strawberries
  • 5 walnuts

Method

  1. Place the oats in a serving bowl and mix in the flaxseed if you are using it.
  2. Grate the apple without removing the peel straight into the bowl.
  3. Add the 2 tbsp of soy yogurt (or another dairy-free yogurt) and pour in the almond milk. Add the lime juice, then combine the mixture together with a spoon.
  4. Place the bowl in the fridge and leave it overnight, so that the oats soften and the mixture absorbs the liquid.
  5. Prior to serving, take the bowl out of the fridge. Slice the strawberries in half and then roughly chop the walnuts. Top your bircher muesli with the strawberries and walnuts, then serve and enjoy!

Raspberry, coconut & cashew oatmeal

Personally, I think that one of the most satisfying breakfasts a person can make is a nutritious bowl of homemade oatmeal. There’s just something so comforting about a warm bowl of creamy oats in the morning and I love how versatile they can be. You can top your bowl of oatmeal with whatever you fancy, whether it be something savoury like chopped chives, avocado and a poached egg, or something sweet like fresh fruit, maple syrup and nut butters.

As I am a huge fan of summer berries, I decided to come up with a recipe that incorporated them. One of my favourite berries are raspberries, but as I am not a huge fan of adding refined sugars to my breakfasts, I found that just plain oatmeal with raspberries was too tart and that it lacked a depth in flavour. As a result, I decided to make my oatmeal with coconut milk rather than soy milk as I find that coconut milk is creamier, sweeter and can compliment the taste of the raspberries better. I chose to add a coconut sugar and raspberry compote to the oatmeal so that I could add some additional sweetness without using refined sugars. However, when I tasted the oatmeal, I felt that something was still missing. All the textures were similar, which I found to be quite boring as I quite like some diversity in my meals. By adding the crushed toasted cashews, the taste and texture of the oatmeal became much more interesting and complex. If you’re a fan of eating something sweet for breakfast, yet crave for something healthy and nutritious, then I would definitely recommend this oatmeal recipe!

raspoatmeal

Ingredients

  • 50g of oats
  • 200ml of coconut milk (+ extra for serving if desired)
  • 100g of raspberries
  • 10 cashews
  • 1 tsp of coconut sugar (Or sweetener of your choice)

Method

  1. Preheat the oven to 180C/350F.
  2. Place the oats and coconut milk into a pan and simmer over a medium heat. The mix should be regularly stirred so that the oats don’t stick to the bottom of the pan. Once the mixture is thickened to your preferred consistency (which can take between 5 to 10 minutes depending on your preferences), take the mixture off the heat.
  3. Put half of the raspberries and the coconut sugar (or another sweetener of your choice) into another pan and place over a low heat. Mix together until the mixture has softened into a compote.
  4. Spread out the cashews onto a baking tray and place in the preheated oven. Toast for 5 minutes or until golden brown. Then, take the cashews out and once they have cooled down enough to touch, roughly chop them up into pieces. (By toasting the cashews, it enhances their naturally bland flavour, so I would recommend not to skip this step)
  5. Add the oatmeal to a bowl, then top with the raspberry compote, toasted cashews and remaining raspberries. I prefer to add extra coconut milk as well, but this is an optional addition.