I know I’m on a roll with these recipe posts recently, and I think that’s because I’m hungry pretty much all the time. Paired with insubstantial sleep, that’s the main effect the cold has on me. So, I cannot think of a better excuse to whip out my creative side, put my appetite to good use and try out a bunch of new recipes.
With starting a new job recently, I have been busier than usual (hence, I do apologise for any delay in comment responses!) which always brings the need for super simple meals I can create up in fifteen or so minutes without compromising taste. Oatmeal falls into this category for sure – no matter how much I eat oats, I never get bored of them. Moreover, they are ideal for storing in the fridge in time for breakfast and giving yourself a few extra minutes in bed!
In the summer, I am a big fan of eating fruity breakfasts – smoothies, fruit salads, that type of thing. However, as someone who has trouble dealing with the cold I need something warmer in Autumn and Winter, especially as my room resembles the arctic circle each morning. I’m actually eating the spirulina porridge while writing this blog post and researching options for my gap year travels (I know I’ve said multitasking is bad but we can’t always practice what we preach ;)) and am loving the subtle sweet taste of the sauce and how it coalesces with the oats to create something wonderful. The two recipes are filling but light at the same time, leaving you satisfied until lunch without any additional heaviness. Moreover, they require mostly pantry essentials and some of the ingredients can easily be adapted to suit whatever you have on hand – for example, using ground cinnamon instead of cinnamon sticks.
I cannot quite believe that the first recipe is healthy because it tastes like chocolate pudding and when your breakfast tastes like dessert, you know you’re doing something right. I mean, even when your whole life is falling apart oatmeal like this will always be there for you! The fruity compote is a great way to incorporate fruit and berries into your diet when they’re not in season and take weeks to ripen on your windowsill. And let’s also take this moment to appreciate the stunning, ocean-like colour of spirulina – it looks quite dark and ugly as a powder but works like magic when added to other foods. Moreover, I know that using tofu in a sweet sauce sounds unorthodox but do not judge until you try it! I didn’t think the idea would work out but I fell in love because the tofu in itself doesn’t have a taste but provides a decadent, silky texture to the sauce.
If you try these out, feel free to share your creations on Instagram and tag me, letting me know which one of these recipes is your favourite!
Chocolate Oatmeal with a Fruity Compote
With its subtle sweet taste and richness, you will not believe that this recipe is both healthy and vegan. Perfect for those chilly Sunday mornings in bed.
- 1 cup oats
- 1.5 cups plant milk (I used cashew)
- 1 tbsp cacao powder
- 1 tbsp agave nectar
- pinch of nutmeg
- pinch of shredded coconut
- 1/3 cup raspberries
- 1.5 plums, sliced
- 1/3 cup blackberries
- 1 cinnamon stick
- 2 tbsp agave nectar or 1 tbsp coconut sugar
- 1 tsp lemon juice
For the compote:
- Add oatmeal, cacao powder, agave nectar and 1 cup of the plant milk to a large saucepan. Simmer on a low heat for 5 minutes, before adding the rest of the milk and stirring for a further 2 minutes.
- To make the compote (you can do it at the same time as the oatmeal or afterwards), simply place the fruit, the agave nectar, the cinnamon stick and the lemon juice into a small saucepan. Stir on a low- medium heat until the fruits release juices and the sauce thickens up. If it starts to get dry, add more lemon juice or a few drops of water. This should take around 5-7 minutes
- Serve with shredded coconut and more plant milk.
Spirulina Oatmeal With a Peanut Sauce
A vibrant and filling recipe, perfect for storing in the fridge and eating as a quick, energising breakfast.
- 1 cup oatmeal
- 1 cup plant milk (soya is ideal)
- 1 tsp spirulina
- 1 ripe banana, mashed
- 1 tsp cinnamon
- 100g firm tofu
- 1 tbsp natural peanut butter
- 1 tbsp agave nectar
For the sauce
- Add the oats, the tahini and the spirulina to a saucepan and stir over a medium heat and stir for 1 minute, until lightly browned.
- Add in the mashed banana, the plant milk and the raspberries, stirring over a medium heat for 5-7 minutes. Add more milk if the consistency is too thick.
- To make the sauce, add all of the ingredients into a food processor and blend until smooth. Add more agave nectar to taste. Transfer to a saucepan and heat for around thirty seconds.
- Serve with fresh fruits and any toppings of your choice.
While we’re here, I would just like to ask you all quickly – what would you like to see more of on my blog? Recipes, fitness related posts, wellness&mental health, etc? Your feedback means a lot to me and I want to know which type of post my readers enjoy the most!
Lots of love, Maria0