Hello again... hope you have had (and are still having) a fantabulous Christmas holiday!
Ok, so i couldn't keep away until New Year... ha ha oh well!!
But I did succeed in taking some downtime- for two whole days I hid my computer under my bed. Bliss. Ok, so I was still on my phone but it's a big step for me. I did actual real life RELAXING!
Today is just a quickie recipe. I guess many of you are a bit like me... in the 'in-betweeny' stage of Christmas and New Year, partly getting back on track with healthy meal times but still stuffing your face with all the sweets and leftovers in attempt to eat them all before New Year starting afresh.
Am I right? ;-)
Thought so. Maybe just a little.
So this is an in-betweeny kind of recipe. A spin off from this original recipe, so you could just make that one of you've had to much of a chocolate overload already. As ever throw in what you have to hand by way of mix-ins, you know my game by now.
These are soft breakfast cookies- basically oatmeal in a cookie form quite literally, perfect for on the run for those already back to work or for impromptu trips or visits to family. I find these freeze well too.
Recipe: Choc overnight oats cookies
Makes approx. 10 cookies
- 1 cup oats
- 2 tbs each: cocoa powder, chia seeds, ground almonds, chopped dried fruit, nuts/seeds, syrup of choice*
- ½ tsp vanilla or cinnamon to taste
- 1 cup water, juice or non-dairy milk
- 1 banana- mashed
*or a few drops pure stevia to taste
Mix all the top ingredients together in a medium bowl or tub and pour over the liquid. Give a quick stir to ensure well covered and ensure no air pockets. Cover and allow to stand in the fridge for a few hours or over night to soak and thicken.
Mash a banana and mix with the thick oat mixture. Scoop the batter into small flattened dollops on a lined baking sheet and bake for 20 mins 180C, you may find you need to lightly cover with foil after 10 minutes to prevent the fruit nuts from browning too much.
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