A Healthy Start to the Day!
This weekend I prepared some healthy breakfasts ready to start my week off the right way and I am going to share them with you here. As important as being healthy breakfast often has to be quick and easy as we get ready for the day ahead. These two recipes can both be prepared ahead, so you can enjoy them even when you are short of time.
They are also gluten free, sugar free and dairy free.
Banana & Blueberry Bake
1 Punnet of Blueberries
8 Medjool Dates (make sure they are medjool, it really makes a difference)
1 Big Handful of Pumpkin Seeds
1 ½ Cups of Gluten Free Oats
2 Cups Almond Milk
1 tbsp Almond Butter
2 tbsp Maple Syrup
Natural Yoghurt (or co-yo dairy free)
Apple Purée (see recipe below, can also be made ahead and stored.)
Preheat oven to 180℃ (fan oven)
The night before, place the oats in an airtight container with the almond milk and stir well. Seal the container and place in the fridge overnight.
In the morning pour the oats and any excess liquid into a bowl.
Pit the dates and cut them in half. Then cut each half into thin strips, adding them to the bowl of oats.
Wash the blueberries and add them to the oats.
Slice one banana and add it to the bowl of oats.
Add a good handful of pumpkin seeds, the almond butter and the maple syrup.
Stir well until all ingredients are well mixed.
Tip the oat mix into an oven dish, slice half of the other banana and lay them over the top.
Bake for 15-20 minutes, until just turning golden on the top and the liquid has been absorbed.
Serve a portion out into a bowl and spoon on some natural yoghurt or co-yo for a dairy free alternative. Then slice the remaining half of the banana over the top of the yoghurt.
Once made this will last at least 5 days (so long as it's not all been eaten by then, which tends to happen in my house!). Let it cool completely and cover it, then store in the fridge. You can then serve a portion out in a morning and warm it through (or eat it cold). To warm it through I like to put it in the oven, but it does well in the microwave too if you are short on time.
This is actually a couple of recipes put together, but they can all be made ahead and stored in the fridge ready for you to simply layer in a morning. They all last at least five days in the fridge.
Layer 1 - Chia Oat Pudding:
1 Cup Oats
1 Cup Almond Milk
⅓ Cup Chia Seeds
1 tsp Cinnamon
Pour the oats, chia seeds, almond mix and cinnamon into a bowl, mix well and then place in the fridge overnight. Some people prefer a slightly thinner consistency to this and if you do just add more milk.
In the morning place a good layer of this into a glass.
Spoon some natural yoghurt, or co-yo yoghurt for dairy free, on top of the Chia Oat Pudding.
Layer 3 - Apple Purée:
1 ½ tbsp maple syrup
1 tsp cinnamon
Peel and chop the apples, place them in a pan with just enough water to cover the pieces. Allow the apples to simmer for about 45 minutes.
Drain the apples and allow them to cool. Place them in a blender (or nutribullet) with the maple syrup and cinnamon. Blend and then store in an airtight container for five days (or freeze).
Layer this on top of the yoghurt. 2 tsps is usually about right.
Slice strawberries over the apple purée.
Layer 5 - Homemade Granola:
This is my recipe for homemade granola, I've tried and tweaked lots of them, but this is my favourite. This can be stored for up to three months.
200g Whole Oats (not instant oats) (organic and gluten free if possible)
75g Chopped Almonds
5 tablespoons Sunflower Seeds
5 tablespoons Pumpkin Seeds
5 tablespoons Sesame Seeds
½ teaspoon of Cinnamon
125ml Vermont Maple Syrup
3 tablespoons Agave Nectar
2 tablespoons Vegetable Oil
50g Goji Berries
Preheat the oven to 175°C.
Mix all the dry ingredients, except the goji berries in a large bowl.
Mix all the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry ingredients and mix well.
Cover a baking tray with baking parchment and spread the mixture over it. I like to keep the layer quite thin and so spread it across two baking trays.
Bake in the oven for approx 20 mins, stirring every 5 minutes. (Move the mixture on the edges into the middle to ensure an even bake.)
Remove from oven and leave to cool on the baking tray.
Transfer into an airtight container and add the goji berries.
Stir and store for 2-3 months.
Sprinkle over the strawberries for the breakfast pot.
NOW ENJOY HEALTHY SIMPLE BREAKFASTS WHENEVER YOU WANT!