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!
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.
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.
If you had to name your most used ingredient, what would it be? For me, it’s oats. I use them all the time and have them in some form or the another pretty much every day. I love using them in little treats like flapjacks and cookies, and in snacks to power me through the day, like my tropical treats or date bites. And I love using them to make a crunchy topping for my crumble for a delicious dessert.
But, in my eyes breakfast is where this ingredient really gets a chance to shine. Whether it’s a big bowl of homemade muesli or granola; which are both guaranteed to keep you full all morning, thanks to the oats slow release energy. Or porridge, who doesn’t love porridge?! I don’t think anything can beat a warm, steaming bowl of oats on a cold winter morning. Or my newest obsession…
This one is for all those chocolate lovers out there. Smooth and creamy chia pudding infused with a rich chocolate flavour; it’s delicious, simple to make and healthy. It’s one of the easiest recipes that I have here. As well as one of the most popular chia pudding variations by far… I wonder why?!
I think that with this recipe the most important thing is to make sure that you have a good quality cocoa powder. This helps the chocolate shine through and means that you don’t need to add so much powder to get a good, strong flavour.
When mixing the milk and cocoa powder make sure that you really mix them together and that they’re completely combined – there should be no lumps at all – before stirring through the chia seeds. Remember the chia seeds will expand so although it may not seem like you’ve added enough, they will swell up overnight, you can always add more if you need to later. It’s better than having a pile of chocolate gloop (trust me I’ve made this mistake). You can eat it after about an hour of making it, but I find that it’s always best when left overnight for the best consistency.
Keep in an airtight container in the fridge for no more than 1-2 days for optimal freshness. Pile on your favourite topping and enjoy your healthy chocolate pudding.
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