Make this for breakfast and I promise you will be bounding out of bed in the morning, desperate to get to the kitchen.
For the last couple of weeks I’ve been having an affair. A foodie affair that is. It started the way I imagine most affairs begin. You think you have grown tired and disillusioned with what you have, so you look to the new for a breath of excitement. But this dazzle of the new is only fleeting and the grass that seemed so much greener is now much the same as the grass you already knew and loved. And so it went when I thought maybe I had fallen out of love with my breakfast oats.
I searched for a replacement for my breakfast. I tried poached eggs, scrambled eggs and boiled eggs. Eggs with tomato, eggs with avocado. I even pushed the boat out and treated myself to smoked salmon and scrambled eggs. All were gobbled and all were absolutely delicious. But something was missing. They just weren’t as filling as oats are and I found by mid morning I was rummaging around looking for something to nibble on.
Oats are an amazing source of slow releasing energy and a great source of fibre. They are the ultimate in the #nutritiousdelicious philosophy. It didn’t take me long to realise that I needed to go back to oats as for me they really are the best way to start the day. I absolutely love eggs (as you will know if you follow me on Intsagram…@madebymargie, come and say hi!), but I love them more for a quick supper or a lazy weekend brunch.
So, a little tip from me to you. The grass is greenest where you water it. Profound. But true. Of course if you have the same breakfast every day it could get a little boring but there are so many gorgeous ways of serving oats and you just have to find ways to mix it up. This is my new current favourite and is the dish that made me fall in love with oats again.
For this, I love to make a big batch of the oats on a Sunday evening and then I know that breakfast is sorted for the week.
- 2 cups of oats
- 3 cups of almond milk, preferably homemade, or shop bought but make sure its not sweetened
- 2 teaspoon lemon juice
- 1 tablespoon of agave nectar
- 1 teaspoon of vanilla paste
- 2 tablespoon chia seeds
- 1 cup blackberries
- 1 cup rasberries
- Pinch of ground cinnamon
- Zest of ½ orange, finally grated
- 4 tablespoons of roughly chopped pistachio nuts
- 4 tablespoons of dairy-free coconut yoghurt
- The night before simply mix the oats, almond milk, vanilla, lemon juice, chia seeds and agave together. Give it a really good stir and pop it in the fridge overnight. Easy peasy.
- In the morning, to make the crushed berries, simply crush the berries roughly with a fork.
- Add the orange zest and the cinnamon.
- Then serve the oats with a dollop of coconut yogurt, a spoonful of the berries and a sprinkling of the chopped pistachios.
- Complete and utter breakfast perfection.