1 sachet ov chai flavoured, tea latté or 180ml chai tea
50g banana
50g oats
20g peanut butter
Toppings: sliced banana, chai seeds, almond slivers
Dissolve the sachet of powder in 180ml of boiling water and set aside.
Mash the banana with a fork.
Add the banana, oats, peanut butter, a pinch of salt and the tea to a glass jar and mix through.
Cover the jar with a lid and refrigerate overnight.
Serve your overnight oats as is or topped with sliced banana, chai seeds and almond slivers.
250ml milk (you may replace with any, e.g. almond)
80ml pistachio nuts
1,2ml matcha powder (for colour purposes only)
15ml maple syrup
2,5ml vanilla
a pinch of salt
125ml rolled oats
30ml chia seeds
Add the milk, pistachio nuts, matcha, syrup, vanilla and salt to a blender and blitz together.
Pour into a bowl/jar and add the oats and chia seeds.
Cover and shake/stir to mix and combine.
Refrigerate for 6-8 hours.
Remove the oats from the refrigerator 30 minutes before eating.
110g butter, diced
350g sugar
80ml cocoa powder
120ml milk
5ml vanilla
160g peanut butter
280g oats
Line 2 baking sheets with baking paper (or line a cupcake tin with paper cups).
Add the butter, sugar, cocoa powder and milk to a saucepan set over medium heat.
Stir the mixture until the sugar has melted and it reaches a boil.
Allow to boil for exactly 60 seconds, without stirring.
Remove from the heat.
Add the vanilla, peanut butter and oats and stir until THOROUGHLY combined!
Spoon about 60ml of the mixture onto the lined baking sheets and set aside to set for an hour.
Store the oats cookies in a glass container.
250ml oats, cooked
90ml butter, cubed
250ml caster sugar
finely grated zest of 2 oranges
finely grated zest of 1 lemon
juice of 2 oranges
juice of 1 lemon
segments of 2 oranges
Add the butter, caster sugar, orange and lemon zest and orange and lemon juice to a small saucepan set over medium-high heat.
Bring the mixture to a boil, turn the heat down to a simmer and cook until the sauce thickens and becomes syrupy.
Take the sauce off of the heat, add the orange segments and set aside to steep for 15 minutes.
Spoon the oatmeal into servings bowls and top with the orange and sauce.
250ml rolled oats
30ml chia seeds
45ml cocoa powder, sifted
45ml honey
80ml milk
125ml coffee, room temperature
2,5ml vanilla
a pinch of salt
Top layer:
150ml greek yoghurt
30ml honey
cocoa powder to dust
Add the oats, chia seeds, cocoa powder, honey, milk, coffee, vanilla and a pinch of salt to a mixing bowl.
Whisk together for 1 minute.
Cover the bowl with plastic wrap and refrigerate overnight.
Prepare the top layer by stirring together the yoghurt, honey and vanilla.
Spoon half the oats into two serving glasses and top with half the yoghurt mixture.
Repeat the oats layer and then top it off with the yoghurt layer.
Dust an even layer of cocoa powder on top to serve.
2 pears
30ml lemon juice
60ml brown sugar
2,5ml ground cinnamon
30g butter, cubed
For the oatmeal:
250ml rolled oats
250ml water
250ml milk
a pinch of salt
1,2ml ground cinnamon
honey
a handful (or two) of almonds
For the pears:
Preheat your oven to 180℃ and line a small baking tray with baking paper or aluminium foil.
Halve the pears and remove the core. (I use a melon scoop for this)
Place the pears, cut-side up, on the prepared baking tray and drizzle with the lemon juice.
Sprinkle the sugar and cinnamon on the fruit and place a piece of cubed butter on each.
Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.
For the oatmeal:
Pour the oats, water, milk, salt and cinnamon into a saucepan and place on medium-high heat.
Bring to a simmer and cook for 5-6 minutes, while stirring often.
Spoon the porridge into 2 bowls and place 2 pear half on top of each bowl.
Drizzle the oatmeal with honey and a generous scattering of almonds and serve warm.
This recipe is for a single serving.
125ml rolled oats
62ml chia seeds
1,2ml ground cinnamon
30ml honey
62ml orange juice
125ml ready-made custard
zest of 1 orange
orange segments to serve
Add all the ingredients to a glass jar and mix through.
Cover the jars and refrigerate overnight.
Serve cold or warmed up with orange segments.
375ml oats
60ml desiccated coconut
80g chocolate, finely chopped
60ml linseeds
60ml chia seeds
1,2ml salt
30ml coconut oil
30ml maple syrup
Line a 20cm x 20cm baking tin with paper so that you have an overhang.
Add the oats, coconut, chia seeds and salt to a mixing bowl.
Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt.
Pour the liquid ingredients into the dry ingredients and mix through.
Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon.
Place in the refrigerator for 2 hours.
Lift the bars out of the tin and cut into bars.
Store the chocolate seed bars in an airtight container in the refrigerator.
This is a healthy and delicious breakfast or post-workout snack and may be kept in the refrigerator for up to 5 days. Yields 6 portions.
500ml rolled oats
45ml cocoa powder
500ml milk (or non-dairy milk)
190ml greek yoghurt
10ml vanilla
190ml honey
80g sugar-free chocolate, finely chopped
12 fresh figs, cut into quarters
Add all the ingredients to a mixing bowl and stir through to combine.
Divide between 6 cups or one large glass jar.
Refrigerate overnight or for a minimum of 4 hours.
Take the oats from the refrigerator and spoon out a portion. Leave to stand for 30 minutes.
Scatter the fresh figs and some mint leaves onto the oats to serve.
My Whisk and I 