Friday night is a ripe night for a ceili to celebrate Burns’ Night! The evening itself is held dear in Scotland where the poetry of Robert Burns is celebrated in homes or restaurants with traditional Scottish food and folk music – as well as readings. […]
It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not […]
This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not only taste like a little bit of sunshine, they will also give you a sustaining and nourishing start to the day. You will have already ticked off two portions of fruit before lunch too.
The chia content in this breakfast give health benefits but not the chia pudding texture some people just don’t like. And by soaking the seeds you make them easier to digest and the nutrients are more readily absorbed and assimilated in your body.
Choose gluten-free oats if you wish and a milk and yoghurt which best works for your diet, non-dairy milks work brilliantly. Personally I find the sweetness of the fruits enough but feel free to drizzle over maple syrup or honey to suit your tastes.
This is a brilliant breakfast to pack up in pots for work and save you time in the morning – and it costs a fraction of what you would spend if you bought one in a coffee shop on the way. In fact each portion comes in at around 40pence, so you can make four for less than the price of one bought out. Quick, easy, cheap and healthy – what are you waiting for!
Mango and Raspberry Overnight Oats
- 1 cup mango pulp (same as a drained tin of mango blitzed)
- 1 ½ cup milk (of your choice)
- 1 cups oats
- 1 tablespoon chia seeds
- 2 cups frozen raspberries
- 4 heaped teaspoons yoghurt or Skyr
- A handful of flaked almonds
- Optional honey or maple syrup
- Step 1 Mix the mango pulp, milk, oats and chia in a bowl or mixing jug.
- Step 2 In 4 glasses or containers divide one cup of frozen raspberries between them.
- Step 3 Layer over the berries half the oats mixture.
- Step 4 Layer the remaining cup of berries over the oats.
- Step 5 Use the rest of the oats to cover the berries and refrigerate for 8hrs or overnight.
- Step 6 To serve add a dollop of yoghurt or Skyr and some flaked almonds. Drizzle over some maple syrup or honey if you like a sweeter breakfast.
Baked oatmeal is a new thing for many Brits but it is the perfect meal prep for the week ahead – or even longer if you freeze in portions. And unlike most grab-and-go breakfasts this one has zero sugar. When I was tucking into some […]
If you are looking for the perfect suit every occasion snack and breakfast then you have found it here! These Chocolate Orange Oat Bars are a versatile source of slow release carbs and are refined sugar free too. They are basically a baked oatmeal, so […]