You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Deliciously sweet and perfectly tangy, this simple cranberry sauce is perfect during the run up to Christmas. Made by gently boiling fresh (or frozen) cranberries until they all start to go gooey and soft and then blend until perfectly smooth. It couldn’t be simpler.
On their own cranberries can be unbearably bitter and having even a spoonful of unsweetened sauce can be too much. It’s so important that you add enough sugar to help take away the tartness or the end result won’t be enjoyable. An alternative to sugar, such as maple syrup can be used if you’d prefer to go sugar free. I’ve found it best to try it as you go along; just add a spoonful of sugar at a time and stop when it tastes sweet enough for you. Remember that this will probably need quite a bit of sugar to counteract the naturally bitter taste of the cranberries, so just bear that in mind.
You can add this to yogurt, chia pudding, stir it threw your porridge or enjoy a big spoonful on the side of your roast dinner for a more traditional dish.
Store in the fridge for 3-4 days in an airtight container.
I love granola. I think it’s fair to say that it’s one of my favourite things. With a splash of milk, on top of yogurt, or even eaten straight out of the jar (my preferred way!). As much as I enjoy eating it, my absolute favourite thing about it has to be making it. Experimenting with new recipes and flavours, creating something different every time.
With this recipe I’ve not only tried new flavours but have also made the whole thing in a completely new way. Traditionally granola is baked in the oven allowing it to go crispy and crunchy. But after my oven broke down (boo hoo!), I was left without granola for such a long time. That’s how this little experiment came about.
Creamy overnight oats made with protein packed chia seeds and full of warming winter chai spiced flavours… my ultimate winter breakfast! This takes about 5 minutes to make and the next morning you have a delicious, filling and healthy breakfast all ready and waiting for you.
I’ve made sure that I’ve stuck to all the traditional flavours of a chai mixture. And have blended them together to create my own chai-style powder, this is so easy to do and only takes a minute to make. The oats are only lightly spiced, so you do end up with quite a lot of chai mixture left over. But this can be kept in the cupboard for your next round of overnight oats, or even a completely different experiment! Another thing I must mention is this spice mix is completely customisable; feel free to add more or less of a certain spice or a whole new flavour altogether if you prefer.
The overnight oat recipe is so simple and the same as my original overnight oat recipe. The only difference is the addition of the warming and cosy spices. If you don’t have chia seeds, then it’s fine to leave them out. It doesn’t impact the taste or texture of the oats I just love them and add them to pretty much anything and everything!
This is best eaten the next morning but will last for about 1-2 days in the fridge. Remember to give it a little stir before you eat it.
I’m just going to say it… I love oats. I’m not kidding when I say that I have porridge basically every single day for breakfast; and not just in the autumn or winter, this is a year-round staple for me. I love how it keeps me feeling full all morning, and how easy it is to customise.
This is my basic go-to recipe. You can eat this as is, sprinkled with a thick layer of crunchy sugar. Or use it as a base for any fruit, toppings or spices you want to use. I like to keep it simple with some dried fruit and cinnamon, or fresh fruit and homemade compote. I love that every single bowl tastes completely different.It goes to prove that all you need is a few good basic recipes to get you started.
I used a combination of water and milk for this recipe but if you prefer then you can solely use one or the other, depending on personal preference. You can even do a straight swap for a dairy free alternative if you need to, I’ve made this recipe using coconut milk loads of times and it still turned out creamy, soft and deliciously moreish. This really is a meal for everyone!
I’ll admit, when I’m in a rush I tend to throw everything together and quickly chuck it in the microwave. But, like we all know, the best porridge is always cooked on the hob! Simmering until the oats turn thick and creamy. Then pile high with your favourite toppings. You’ll soon be loving oats as much as me!