Zucchini and cinnamon baked oats

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Anyone who has ever grown zucchini at home will know how devious they are. One minute they are small and cute and then you turn your back and they morph into giant monster zucchinis that you have no idea what to do with. It’s lucky that zucchinis are such a versatile vegetable, you can make them into noodles, fritters, savoury slice or even hide them in chocolate cake. One of my favourite things to do with zucchini is grate them into my morning oats and cook until creamy to make “zoats”. Recently we picked some giant zucchinis and I hadn’t made baked oats in a while so it was only natural that I make these into baked zoats too.

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Banana fudge overnight oats

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I hate ever having to skip breakfast, but sometimes its just too hard to get a bowl of cooked oats together in the morning when time isn’t on your side (especially if you’re cooking rolled oats from scratch!). ‘ why I love overnight oats so much. All you have to do is soak your oats the night before in your favourite milk and whatever flavourings and then in the morning you can either heat them up as an instant porridge or eat it cold like a bircher muesli. They can even be made in a jar so they are all ready to grab and go in the morning. No excuses not to eat breakfast here.

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Breakfast banana smoothie

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Smoothies make great easy breakfasts for on the go,  but sometimes they just don’t measure up. Like when its 10am and you’re hungry again and dreaming of lunch already or when its so full of fruit it would have been quicker to neck a juice.

This smoothie is different, it has enough protein to keep you satisfied for a long time, complex carbs in the form of banana and oats for energy and enough fibre from the flax to keep the blood sugar levels steady.  You can mix up the fruit a little too, add in some blueberries or a little mango to keep it interesting. My favourite addition to make this the complete breakfast is to add a shot of coffee. Amazing.

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High protein pancakes for one

Who doesn’t love pancakes in the morning? They are great when you have a little extra time on your hands to make something up, although with this recipe they take hardly anytime at all to make thanks to the use of a small bottle blender (the ultimate cheap appliance that you can use everyday, I love mine).

I served these with the first of the season’s apricots, banana, berries  and some tahini. The pancakes are quite sweet already so you don’t really need a syrup I find.

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Mango and coconut baked oats

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Another Baked oats recipe from the archives, this one is just a (pretty decent sized) serving for one. I love it when mangoes first come into season, not only do they become affordable and taste amazing (frozen just isnt the same) but it also signals that summer is not only coming but very nearly here. It gets even better when mangoes get really cheap and you can pick up a whole box for under $20. Thats when the fun begins.

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Breakfast Bliss Balls

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Bliss balls are so good, bliss-full in fact. But most bliss balls are made with heaps of dates or coconut oil and while they are deliciously indulgent, they are better left for dessert rather than a sustaining snack. My friend Tara and I wanted to create a bliss ball that was wholesome and contained lots of protein and complex carbs so that they could be eaten as a good on-the-go snack or even for breakfast. This is the result.

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Apple Quinoa Porridge

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I must admit, the first time I tried quinoa porridge, I was not a fan. That was with quinoa flakes and they were nowhere near as good as rolled oats. I then discovered that you can use whole quinoa cooked up with lots of almond milk to make a creamy porridge that doesn’t disappoint. Adding Apple and cinnamon gives it a lovely natural sweetness and makes it taste a little bit like apple pie too. I love to top this with some banana or more apple and tahini to make it complete.

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Caramel Fig granola

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Crispy, crunchy, sweet. Who doesn’t love granola? Often the shop bought varieties are full of refined sugar, oils and processed ingredients, more like a crumbly biscuit so its best to make your own at home. It will not only be healthier but also way more delicious as you can add whatever you like to vary the flavours. This fig and caramel granola is my favourite combination yet, with blended dates and mesquite giving a lovely caramel flavour and figs adding in a sweet chewy surprise.

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Apple and cashew Baked oats

Got people coming over for breakfast/brunch or just want to impress your family? This one if for you. These apple baked oats are so easy to make but are transformed into an elegant breakfast using thin apple slices in the shape of a rose to decorate. Whats more, if your guests aren’t impressed by your presentation they will be by the taste, sort of like a soft apple and cinnamon cake. Serve with some thick greek yoghurt (or coconut yoghurt) and a drizzle of maple syrup and honey to make this dish shine.

 

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