Posts tagged oats
Summer Berry Crumble Bars

I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enough to last us for breakfast ABD dessert late in the day.... but we ate it all for breakfast ;-)

vegan berry oat crumble .jpg

I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

tiger nut crumble bars 3a.jpg

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares

Ingredients:

Crumble:

  • 1 ½ cup oats

  • 1/2 cup ground almonds

  • 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)

  • ½ cup coconut oil– melted

  • approx. 2 tbs coconut syrup (to taste)

  • 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

  • 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*

  • approx. 1 tbs maple syrup

  • 2 tbs chia seeds

  • ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)

Method:

Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)

 

tiger nut crumble bars 1a.jpg
Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Pear Porridge...with 'super boost' options!

This wasn't a planned post... so I apologise in advance that all the photos are shot on my iphone, not my pro dSLR I usually use for recipe posts!

I enjoyed this breakfast two days running this week with variations on each, so I spontaneously decided to share with you too.

Pear + Courgette + Ginger is always a winner for me! 

How about you- are you a fan of adding veggies to your porridge?

My favourites are courgette, carrot or sweet potato very finely grated and cooked in with the oats. There are loads (56 in total) porridge recipes and spin-offs in this recipe book I created in case you are interested!

On top of the pic below are my Wholeplus Toppers (relaunching with new eco packaging soon!), but you could use any topings you like... nuts, seeds, dried fruits, granola, a drizzle of nut butter... or nothing at all :-)

recipe: Pear Porridge- with 'super boost' options

These photos also give a shout out to the book 'Thresholds' that I was featured in and have just had the hard copy delivered. Holding it in my hands was such a wondrous feeling. I contributed my story which tells of the most significant time of my life to date, I would love you to read it (it's in Kindle for only £1.49)... you can find more info here!

Recipe: Pear Porridge- with 'super boost' options

Serves 1

Ingredients:

  • 1/2 cup porridge oats (GF if desired)

  • 1/2 cup finely grated courgette

  • up to 1/2 cup boost options listed below* or more oats

  • 1 pear- half cut into tiny chunks and half sliced thinly (for top)

  • Large handful of small dried fruit pieces- such as chopped dates, raisins, cranberries, mulberries or my Wholeplus Toppers (see note above).

  • 1 tbs chia seeds or flax seed

  • 1 scant tsp grated ginger and/or ground turmeric (if using turmeric add a pinch of black pepper too to maximise nutrient absorption)

  • approx 1.5 cups non-dairy milk of choice - more or less for desired thickness as it cooks.

  • 1 tsp maca powder (optional)

  • Handful of sunflower or pumpkin seeds (optional)

*up to 1/2 cup of a mix of the following: vegan protein blend, almond flour, cooked quinoa, quinoa flakes, teff flour, shelled hemp seeds (less of the hemp) 

Method:

Finely grate the courgette and add along with all ingredients (other than toppings) to a medium pan on the stove top. Bring to a simmer and cook for approx 5 minutes, adding extra liquid as required for desired consistency.

Serve, decorate, eat!

Notes:

  1. In the first two photos I added cooked quinoa to the oats and handful of pumpkin seeds, then topped with Wholeplus Toppers (Gingerbread, Super Seedy or Lemon Pie would be fab!)

  2. In the second two photos I added turmeric and black pepper then added 1/4 cup almond flour and 1/4 cup teff flour with a dusting of cinnamon on top.
     

recipe: Pear Porridge- with 'super boost' options
recipe: Pear Porridge- with 'super boost' options
recipe: Pear Porridge- with 'super boost' options
recipe: Pear Porridge- with 'super boost' options

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Mini Christmas Pudding Porridge... takes just 3 mins all in!!

This was my epic breakfast last weekend. It looks like dessert, to be honest it is totally worthy of 'bressert' status. For dessert use the juice as noted and sprinkle the coconut sugar. Job done!

christmas pudding porridge 2a.jpg

You could prepare the mix ahead of time too and just let it sit for an hour or so, possibly overnight, I haven't tried it that way but I don't see why it wouldn't work. 'Overnight Oats Christmas Pudding Porridge', ha ha! The best thing ever to wake up to on Christmas morning... with absolute minimal prep!

It literally takes three mins to make from start to finish! (if you use a microwave- see my notes below).

I make servings like this using a silicone egg poacher - so handy, the perfect size and they are flexible so the contents come out so easily. I highly recommend investing in one for you single serve cakes and such like (not eggs!) ;-)

What will you be making on Christmas day morning?

Are you more sweet or savoury?

I'm such a sweet porridge girl so that's been my go-to to make for my family these last few years. If you haven't already, I highly recommend trying these too- the bakewell pie and the classic festive baked oatmeal that kicked it all off!

christmas pudding porridge 3a.jpg

Recipe: Mini Christmas Pudding Porridge!

Serves one

Ingredients:

  • 1/2 cup porridge oats

  • 2 tbs ground nuts of any kind

  • 1/4 cup apple puree

  • 1/4 cup mixed dried fruit (a mix of some of these: raisins/sultanas/currants/cranberries/gojis)

  • 1/2 tsp spice or more to taste (I used a little of mixed spice & cinnamon)

  • 1 heaped tbs flax

  • 1/4 cup water (or juice for extra sweetness)

Method:

Mix everything together well in a small bowl.

Spoon into a small circular microwaveable domed dish- I use an egg poacher (so great for mini cakes!!) Press firmly and smooth the top.

Microwave for 90 seconds on high power. Carefully loosen and tip out onto serving plate and dress with vegan yoghurt or cream plus any extra fruits and spices, I used gojis, but a cranberry compote or some festive jam would be amazing! If you prefer an even sweeter porridge sprinkle a touch of coconut sugar, it was fine for me without.

*Notes: I rarely use a microwave these days but I didn't want to turn on the oven on for this tiny dish, I also find it crisps/dries up more in the oven and this works best when the moistness is maintained. By all means try the oven but don't overcook- cover loosely in foil and make sure middle is still very moist!

If you try the microwave option but are making multiple puddings- cook one at a time or increase the timing- I have only tried cooking one.

christmas pudding porridge 4a.jpg
christmas pudding porridge 5a.jpg

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
My favourite 'meat'ball and chunky tomato sauce recipe! (plus the Raw Retreat experience. no. 2)
Recipe: vegan Meat Balls

Last weekend saw the second Raw Retreat Experience take place... and it was just as epic as the first!  

The moment I walked through the front door of the hall, I breathed a sigh of relief and all my worries fell away. The weekend was ours. The energy of the simple unassuming village hall in the quirt Derbyshire countryside is incredible! Half of the participants had also been to the first retreat, and as they came through the door I heard a couple of them say "it feels like coming home". It did indeed.

As it says in the details, the Raw Retreat weekend is stripped back experience to remove luxury and create an environment for deeper connection with your inner spirit. As we arrived we each set up our beds and got cosy for the evening. There is a wonderful childlike sense of having a 'camp out' throughout the retreat, even when people have a little snooze during the day, or take time to zone out and meditate, there is a special energy about it all taking place in the same environment where someone maybe reading, eating or crafting just a few meters away. 

The focus throughout is on connecting with our senses... through food, movement, nature, crafting, conversation, space and stillness to go within.

Some of the tribe shared with wonderful words about the experience and it makes me heart smile, I can't wait to create more retreats for more deep connection...

"It felt like coming home, space to BE!"

I have learned loads about myself, I met wonderful people that feel the same as me inside. This is the closest I get outside 'recovery' in connection with feelings, emotions and understanding".

"Lovely vegan food, lots of walking, lots of talking and brilliant company."

My friend Dionne at Manabika yoga led us through energising morning yoga practices and a yoga nidra bedtime session on the first evening.  Then there was the food.... wonderful food (if I do say so myself, ha!) Thought the focus was not on raw food (just healthy vegan food) Dionne also created a masterpiece of a raw cake... recipe to come soon.  One of my favourite recipes are my 'meatless meatballs'.... I can't believe I haven't shared them on my blog before (I even had to double check!) as they've been a favourite at both Lanzarote retreats and both Raw Retreats!

They are so versatile, can be rolled into balls or pressed into larger burger style patties, they can be made with beans or mushrooms or a combination. They also freeze well- so I always make a big batch!  Seriously- what's not to love?

The recipe for the 'no-meat' balls and my chunky tomato sauce is below, but first I want to share with you the energy of the retreat in photos. I plan to run 3 or 4 of these retreats a year so keep your eyes on the main info page for the latest dates!

The wonderful raw cake... mmmmmm!

The wonderful raw cake... mmmmmm!

Here we all are in our PJ's and onesies... having just woken up, drinking mugs of hot lemon and ginger water before morning yoga! ha ha

Here we all are in our PJ's and onesies... having just woken up, drinking mugs of hot lemon and ginger water before morning yoga! ha ha


Recipe: 'Meat' balls

Makes approx. 30 balls (they freeze well but you can halve the quantities if preferred)

Ingredients:

  • 3 cups cooked beans* (mix of red and black or just one type)

  • 1 cups sunflower seeds (approx 350g) soaked and drained

  • 1 cup oats

  • ¼ cup flax seed

  • 2 small red onions

  • ¾ cup sun dried tomatoes

  • 2 tsp cumin

  • 1 heaped tsp mixed herbs

  • 1 lemon- juice

  • 4 garlic cloves

  • Approx. ¼ cup soy sauce

* Note: I used beans as one of the participants on the retreat had a mushroom allergy, but I have also used mushrooms instead of beans (arguably even more authentic!) pulsed in a the food processor to get a 'mince' style texture. Pat with kitchen towel to take as much of the moisture out to prevent wet balls.

Method:

Pulse beans in a processor until you have a loosely blended mixture. Set aside.

Pulse remaining ingredients together until you have a smooth but still chunky mixture. In a large bowl add the mushrooms and mix through well.

Roll the mixture into meat ball size balls and place in a lined baking sheet. Bake at 180C for 25 - 30 minutes until crispy and golden. (also great eaten cold)

Serving options: spaghetti (or courgetti) and tomato sauce, pasta, quinoa, topping for a salad or in a wrap. Also make great burgers.

Recipe: vegan Meat Balls

Recipe: Chunky Tomato sauce

Makes approx. 3 cups worth

Ingredients:

  • 1 tsp oil

  • 1 small onion sliced

  • 2 garlic cloves crushed

  • 1 tsp Italian herbs (fresh basil optional)

  • 2 tbs cup tomato puree

  • 1 can chopped tomatoes

  • 1 carrot finely grated

  • approx. 4 dried apricots - chopped

  • 250ml vegetable stock

Method:

Heat oil, onion, garlic and spices for a few minutes, then add the puree and cook for another couple of minutes. Add remaining ingredients and simmer for 10 minutes.

Recipe: vegan Meat Balls

There photos above are of the 'bean' version as served on the retreat, below are a couple of photos I had taken previously when I made the 'mushroom' version as balls and burgers at home. The result is darker (and more meaty looking?) I love both options. Just be aware that the mushroom version can become a little too wet if the mushroom mix has a lot of moisture once chopped up and isn't pressed/patted dry.

Let me know if you make them and how you serve them... I'd love to hear!  Tag me @johodson on Instagram ;-)

Recipe: vegan burgers
Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Baked 'Bakewell' Pie.... New favourite easy festive 'bressert'!

I have found my new Christmas breakfast for this year!  Or more accurately 'bressert' - when  dish i heathy enough for breakfast but indulgent enough for dessert!

It's a spin on my equally wonderful classic Christmas baked oats from over 4 years ago now (wow time flies!) and it's the new recipe I'll be making for my family on Christmas morning. 

Recipe: Baked 'Bakewell' Pie

This year we are spending Christmas Day at my brother and his girlfriend's house in Winchester, and knowing they both love 'Bakewell Tart' flavours I was inspired to create a breakfast in their honour. The mini bliss balls pressed into the top are added indulgence as I had some mix in my fridge from the recent workshop I ran (more workshops in the New Year if you want to come!) but you could omit these or simply use marzipan and roll into balls if you have that to hand! Or you could use Bakewell Nakd bars chopped up, ha ha (not a sponsored link!) I will say the balls do make an incredible addition to this breakfast so add them if you can.

The three big things I love about baked oatmeals are...

  1. They literally take minutes to mix up in one bowl and you can just as easily make breakfast for two or eight by just changing at the quantities (and the size of the baking dish)

  2. There are almost endless flavour combinations (I have loads on my blog already)

  3. They are healthy enough for breakfast but indulgent enough for dessert!

The bliss ball recipe I used is available here in my newly launched 'The Ultimate Bliss Ball Recipe Guide'. It has 20 recipes AND loads of alternative options for each so the ideas really are limitless... this guide will be a great addition to a January health kick too!  I made the book as a 'printable layout' so you can print and cut the cards up to give as gifts with a recipe you've made.  

It's the little things that make me happy! :-)

 

Now, back to the Bakewell Pie recipe...

Recipe: Baked 'Bakewell' Pie

Recipe: Baked 'Bakewell' Pie

Serves 2 (could just as easily be doubled or tripled....)

Ingredients: 

  • 3/4 cup porridge oats

  • 1 1/2 cup non dairy milk

  • 1/2 cup flaked almonds

  • 1 tbs ground flax seed or chia seed

  • 1/2 tsp almond extract

  • 1/2 cup roughly crumbled frozen raspberries*

  • bliss balls or marzipan balls (optional)

  • approx. 1 tbs maple syrup to taste (or any unrefined sweetener of choice)

*I didn't have cherries to hand (which would have made a more classic bakewell). I use frozen fruits as they are more readily available for me at this time of year. Their colour does not bleed so much as I mix then through, and they do not risk burning in the oven.

Method:

Mix everything together adding the raspberries in the final strokes. Spoon into a medium oven dish, add a few extra almond flakes into the top if you like. Don't addd the bliss balls yet! If you are making your own bliss balls, you have a 10 minute window to make them now.

Bake at 180C for a total of approx. 25 mins until the topping is golden. After 10-15 mins whilst the top is still quite soft (and not golden) add the bliss balls, pressing them lightly into the top. Continue baking until golden on top.

Serve immediately, alone or with non-dairy yoghurt, cream or (ice-cream for dessert!) Also great eaten cold the next day.

raspberry almond oatbake 3a.jpg
Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Spiced Apple & Pear Porridge

Hey! I'm popping in quickly on this Saturday afternoon, (whilst steaming my Christmas puddings) with a little recipe combo I've been eating quite a bit recently... I hadn't initially planned to write a blog post but then figures these photos weren't actually too bad, and since it was a lovely wintery warmer full of festive spice, it was too good not to share!!

Recipe: Spiced Apple & Pear Porridge

P.s If you want to know what recipe I used for my Christmas pud I shared it here on Facebook. I thought it best not to blog it just yet since I won't know how well it's worked out until I taste it, but if you are going to make your own this is the latest time you should ideally be doing it, so that it can sit and mellow before the big day!  Fingers crossed it's as tasty as the non-vegan one I remember so well from years gone by.

So, back to the porridge... I used ingredients from two of my favourite companies for purchasing ingredients. RealFoodSource and Steenbergs (this is not an affiliate post but I did get some ingredients gifted to me to try in my recipes).

The freeze dried apple powder is great as an alternative whole food sweetener to syrups, it's literally ground up freeze dried apple! Teamed with Christmas Chia spice (regular ground cinnamon or mixed since would also work) it was delicious... I made two different variations, one with a sprinkle of cranberries an extra spice and another with dark chic chips and a drizzle of almond butter. Both were yum!

I sliced my pear longways and griddled it, but you could also cut into cubes and pan fry to warm through or serve raw.

Recipe: Spiced Apple & Pear Porridge

Recipe: Spiced Apple & Pear Porridge

Serves 1

Ingredients:

  • 1/2 cup porridge oats

  • 1 1/2 cups non-dairy milk of choice

  • 2 tbs freeze dried apple powder (more to taste if needed)

  • 1/2 - 1 tsp christmas chai spice (or cinnamon/mixed spice)

  • 1 pear- sliced and griddled in a touch of coconut oil

  • Topping: dried cranberries or choc drops and almond butter (or everything!)

Method:

Add the oats, non-dairy milk, apple powder and spice to a small saucepan, bring to the boil then simmer for five minutes or so until cooked. Meanwhile griddle (or pan fry) the pear until softened.

Serve the porridge into a bowl then top with the pear slices and other toppings of choice. 

Recipe: Spiced Apple & Pear Porridge

If you love porridge... check out my book 'Not Just For Goldilocks'  for over 50 unique porridge recipes with options to suit all tastebuds and dietary requirements.

Porridge is amazing and so versatile... it's literally my favourite meal ;-)


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Oaty squares... packed with fruit and veg and perfect for lunch boxes!

I first came across a variation of this recipe as a cookie on Deliciously Ella's blog. I made the cookie version and it was pretty good, but I then had an idea to use my juicer pulp and bake the mixture as a sheet cake that I subsequently chopped into squares.

I loved it this way, it was even better than the cookies! Soft and squishy slabs of goodness perfect for picnics, camping and now lunch boxes seeing as we've come to that point in the year again!!

beet oat slices 2a.jpg

I've made these about three times in the last month, they are so crazy easy and were the perfect snack when I went to Raw Fest a couple of weeks ago and now I just tend to have a batch in the fridge at all times. The uncooked mix tasted amazing too... I ate way to much of it! 

I love the fact that they are also fat-free, not because fat is bad but because at the moment I am experimenting with reducing oils in my baking if I can and add nuts optionally that gives much more flexibility. In actual fact I reckon walnuts or almonds would be magical in these for some great texture. I'll try that in my next batch!

I used juice pulp as another genius way to use the remainder from my juicing experiments, but you could just grate carrot and apple and use the whole food. Just be aware of liquid levels as you might need a little extra oats or just squeeze out the grated fruit/veg a bit so it's less wet.

For me beetroot, carrot, apple and ginger is the perfect combination but you could try other options…

How about sweet potato or parsnip as the veg option? I think any sweet root vegetable would be a winner! 

When I originally made the cookies it was using pulp from a juice that didn't include beetroot (just carrot, apple and ginger) so they were much lighter in colour. You can omit the beetroot and use extra carrot if your prefer to get a totally delicious snack bar!

Recipe: Carrot, apple and ginger oat squares

Makes approx 12

Ingredients:

  • 3 cups (250g) oats
  • 4 bananas- mashed
  • 3 tbs syrup of choice- I used coconut syrup
  • 150g mix of dried cranberries and sultanas* 
  • 1 scant cup apple pulp (or 2 small grated apples)
  • 1 scant cup carrot pulp (or 1 large grated carrot)
  • 1/2 cup beet pulp (or 1 grated beetroot)
  • 2 tsp ground ginger (or 1 tbs fresh grated)

*I liked the bend of dried fruit as the cranberries gave a nice slightly tart flavour.

Method: 

Mix all ingredients together well but so that the mix is still coarse. Add dried fruit last. 

Spoon the mixture into a lined brownie size tin and press down firmly and evenly. (mix should be approx 2cm thick)

Bake for approx. 20 minutes at 180C until golden on top. Allowed to cool before removing from the tin and slicing into squares. These store well and stay lovely and moist for up to a week in the fridge. I haven't tried freezing yet- they get eaten too quickly!!

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here you might like to check out my 'About' tab up top. To buy healthy nibbles you can also find me over at my sister site Wholeplus. 

Day to day you can always find me hanging out in these places:

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Traditional oat groats... EASIEST EVER no cook technique!

I said I had a recipe for you... well this is barely a recipe, more a technique, but it has been a game-changer for me and it's now the only way I like to eat my oats ever since I returned from Lanzarote.

traditional oat groats recipe technique

Oat groats!  Have you tried them, or like me had you been put off by the fact they take so much longer to cook than regular oats?

I'll admit that I have had a bag sitting in my cupboard for over a year (do they go off?!?) and hadn't got round to using them simply because I was more familiar with regular rolled porridge oats.

Whilst on holiday, I noticed that my host, Daniel, was wrapping a saucepan in a towel!  Well, I was intrigued to say the least and he explained that every evening he brings a large pan of oat groats to the boil and then turns off the heat and wraps the pan in a thick towel overnight.... by the morning the oats are fluffy and ready for everyone to eat.

It's 'overnight oat groats' - Genius!

Here are the oat groats in their raw form pre-soaking.

Here are the oat groats in their raw form pre-soaking.

wrapped in a towel- love it!

wrapped in a towel- love it!

This is what I ate for breakfast every morning when I stayed with him, alongside various fruit and nut toppings

Some holiday oat bowls... it's all about the toppings...

I knew immediately I wanted to replicate this breakfast technique as soon as I got home, and though I love the towel wrapping idea I figured there must be an easier option to keep on the kitchen worktop.

Enter the food flask!

Any flask might do but a food flask is definitely best since it is shallow and wide instead of tall and narrow like a drinks flask is. I imagine a slow cooker or rice cooker would also work well but I haven't tried this method.

I made enough for two portions and kept the second portion in the fridge for the following day. 

The wonderful thing about this recipe is that it saves so much time. It takes less overall time and effort than regular porridge oats, with all the unprocessed nutritional value of oat groats. Winner!

traditional oat groats recipe technique

Recipe: Easiest ever oat groat porridge

Serves 2

Ingredients

  • approx. 1/2 heaped cup raw oat groats

  • approx. 2 cups boiling water

  • non-dairy milk (only needed when ready to serve)

Method:

Rinse the oat groats to remove any dust or husk and add them to a food flask (or similar container that will retain heat for a few hours). Add boiling water to the top and briefly stir through the oats. Twist the lid on the food flask and let sit overnight (or a minimum of 4 hours). In the morning they should be fluffy and ready to serve warm or cold.

To serve, drain the oats* and either serve cold with non-dairy milk to your desired texture or warm on the stove or in a microwave for a couple of minutes with non-dairy milk plus a little vanilla or cinnamon. You can add a touch of sweetener if you like, then pile into a bowl with toppings of choice.

* Like other grains, the outside layers of raw oat groats contain phytic acid which may inhibit the absorption of some minerals. After soaking the water now contains the phytates that have been released through soaking, so it is best to drain and rinse the oats prior to serving.

Mix-in and topping ideas: cinnamon, vanilla, cocoa, sugar-free jam or nut butter, hemp seeds, protein powder, chopped nuts, flax, fruit, chia jam...  I often add baobab powder or maca root for an extra boost in the morning!


I also love adding grated carrot for a ‘carrot cake porridge’ - use this recipe as a base if you fancy giving it a try!

Oat groats in the food flask

Oat groats in the food flask

Ready!

Ready!

Sooooo good and sooooo easy!

Have I inspired you to take your porridge to another level?  Or are you already an oat groat connoisseur?

Let me know!

traditional oat groats recipe technique

P.s did you know I have an entire recipe book dedicated to porridge recipes! There are porriges using all types of grains, plus grain-free and low carb options. If you want to jazz up your toppings, there is a whole section on that too!

It’s a full-colour ebook with over 50 creative recipes to inspire you!

 
 

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF