My small overspending on food habit during the week is slowly becoming a not so small habit. I really have tried but I truly am incapable of making breakfast in the morning. Despite my best efforts, I am the sort of person who has to prise their eyes apart at five-to-time-to-go. Even the idea of making something the night before fills me with soggy sandwich dread and is time better spent watching Orange is the new black in my opinion. However, these oats are a happy problem solver. They take minutes to make and taste completely different with only a few adjustments. They keep for up to two days so you can make two at a time meaning you only have to whip them up two or three times a week.
Base Recipe
- Half a glass (around 125 ml) of almond milk
- 3 rounded Tbsp chia seeds
- 45g rolled oats (preferably gluten-free)
- 1 Tsp of maple syrup
1. Add into a mason jar almond milk, chia seeds, maple syrup and give a good stir
2. Add the oats and push down well
3. Mix in the rest of your ingredients
4. Cover and leave for at least 6 hours
Peanut-Butter Jelly
- 2 Tbsp peanut butter
- Sliced strawberries
Apple and Cinnamon
- Large grated apple
- 1/2 Tsp cinnamon
Berry
- Handful of raspberries, blueberries and any others to hand
- Drop of vanilla extract
Banana
- 2 Tbsp almond butter
- 1/2 Banana sliced
- 1/2 Banna mashed
No comments:
Post a Comment