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!
Cranberry Sauce
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.
Rosie x
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
- 300 grams Cranberries
- 1 cup Orange Juice enough to cover the bottom of your pan
- 1/3 cup Caster Sugar enough to taste
Ingredients
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Instructions
- Place all the ingredients into a saucepan and bring to the boil
- Allow the fruit mixture to simmer until the berries are soft, adding more sugar if necessary, depending on how tart you like it
- You can either leave it chunky or using a hand blender, whizz it until smooth
- Store in an airtight container in the fridge for up to a week
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Orange Cranberry Stove Top Granola
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.
Chai Spiced Overnight Oats
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.
Rosie x
| Prep Time | 5-10 Minutes |
| Servings |
Serving
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Ingredients
Chai Spice Mix
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Mixed Spice
- 1/4 teaspoon All Spice
Chai Spiced Overnight Oats
- 60 grams Rolled Oats gluten free, if required
- 1 teaspoon Chia Seeds
- 175 ml Coconut Milk or any milk of choice
- 1 teaspoon Chai Spice Mix
Ingredients
Chai Spice Mix
Chai Spiced Overnight Oats
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Instructions
Chai Spice
- Place all the ingredients into a bowl/container, and mix together until fully incorporated
Chai Spiced Overnight Oats
- Place the oats, chia seeds and chai mix into a bowl/jar (I normally use an old jam jar), and mix together. Add the milk and stir until everything is combined.
- Cover the jar / bowl and place in the fridge overnight. Remove from the fridge roughly 5 minutes before eating to allow it to warm up slightly, adding any toppings of your choice.
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Basic Porridge
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.
To make this recipe a success, I’ve learnt the hard way that the oats HAVE to be good-quality. Make sure you purchase rolled oats – gluten free if required – that aren’t too fine or ‘dusty’. Or so thick that it takes them forever to cook. It may sound silly but it really does make a big difference to not only the texture, but also the taste of the porridge. If, like me, you have no idea where to start on the search for the ‘perfect’ porridge oats, I’ll let you in on my family favourites. 😊 My mum absolutely swears by Flahavan’s Irish Oats, and my favourite GF oats are Waitrose Free From Porridge Oats. But, if you have a favourite brand please let me know, I’d love to check them out!
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!
Rosie x
| Prep Time | 2 Minute |
| Cook Time | 10 Minutes |
| Passive Time | 6 Minutes |
| Servings |
Person
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Ingredients
- 60 grams Rolled Porridge Oats gluten free, if required
- 175 ml Water
- 250 ml Milk and extra for the topping, dairy free alternative if required (I use coconut milk)
- Sprinkle of White Granulated Sugar optional topping
Ingredients
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Instructions
- Place all the ingredients, besides the sugar, into a saucepan and bring the mixture to the boil.
- After it's come to the boil, gently simmer the oats for roughly 7 minutes or until the oats are creamy and cooked. If you're adapting this recipe, this is also the point where you my add any additions.
- Once cooked, place the porridge into your bowl, top with a light layer of milk / dairy free alternative and a sprinkle of sugar.
- Enjoy your piping hot and deliciously sweet porridge!
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