This is possibly the easiest new recipe I have ever made, ever!
It’s in one of the Hairy Bikers’ Hairy Dieters books that I got for Christmas, so I thought I’d share it with you.
150grams porridge oats
20g coconut oil/butter
2tbsp maple syrup (or honey)
handful of dried fruits of your choice (I used cranberries and raisins)
handful of flaked almonds
2 tbsp sunflower seeds
Heat a frying pan with 20g coconut oil/butter and 2 tbsp maple syrup, stir until melted.
Add the oats and stir until coated in the oil/syrup/butter mix.
Flatten out the oats in the pan and leave for 20 seconds, then stir through. Continue this until the oats are a golden brown colour and smell nutty. Should take about 5 mins.
Add your dried fruits, flaked almonds and sunflower seeds and stir for a few more minutes.
Take off the heat and spread out on a plate to cool for 5 minutes.
Put into a mason jar and use as needed! 🙂
I don’t have bowls of granola for my breakfast as they’re so high in sugar and don’t fill me at all;
This was great to have sprinkled over my morning fruit and yoghurt and I really really enjoyed it! And this amount lasts me about 2 weeks having it for my breakfast in this way, so definitely worth giving a go in my opinion.
This recipe is especially good if, like me, you have a bit of a sweet tooth at breakfast time. Sometimes just fruit and yoghurt isn’t enough and you need a bit of extra sweet crunch. 🙂
Let me know if you try this out with other fruit/nut variations as I love to change things up with new flavours.
But you can mix it up with different flavours of yoghurt, fruit and essence flavourings.
In fact, I have two favourite baked oats variations: one for summer and one for those cold winter months.
My summer one is made with chopped banana, almond essence, nutmeg and choc shot drizzled on top and my winter one is made with diced apple, vanilla essence,cinnamon and natural yoghurt drizzled on top.
Sound yummy don’t they?
There are a MILLION different ways you can do baked oats. I have put chopped walnuts in before, summer fruits, Options hot chocolate if I’m feeling extra naughty; the possibilities are endless!
You just throw it all together and pop it in the oven and that’s it!
I just love baked oats so much; I might even have them for breakfast tomorrow!
Let me know what you favourite baked oats recipes are. 🙂
Last night while on my way home, I was racking my brains for breakfast ideas to keep me full until lunch (you’d think I would have this sussed by now). I thought I would do scrambled eggs with peppers and stuff but when I got home we only had one egg left as one other had cracked and I didn’t want to risk it.
2 slices bacon chopped with fat off
1 courgette diced
3 big white mushrooms roughly chopped
1 medium tomato roughly chopped
half a red pepper diced
salt and pepper
paprika to taste
garlic to taste
1 tsp dried parsley
Frylight sunflower oil
On a medium heat with Frylight, add the mushrooms,tomato and pepper; fry until they soften slightly.Add the bacon and courgette (courgette doesn’t take long to cook) and fry until the bacon is cooked through. Add all seasoning and then add the egg (you can mix it before you put it in but I just cracked the egg into the pan). Stir to make sure the egg coats the veg and fry until cooked, still stirring throughout.
That’s it! Sometimes, it doesn’t take a complex recipe to make something tasty and let me tell you this was super nommy and filling for my breakfast. It may not look pretty but was lovely. The only thing I would change is to use 2 eggs so you get more of the breakfasty taste but it really was nice! Next time you’re racking your brains for what to make, check your fridge and as long as you have eggs and a few random bits, you can always make your own version of a breakfast bowl!
handful of chopped/diced meat (I used barbecue chicken and pastrami because that’s what was in my fridge)
This mixture will make about 9 egg bites depending on the size of your pudding tray (mine was tiny!)
Pre-heat the oven to 180ºC. Spray your yorkshire pudding tin with Frylight to make sure it coats the edges. In a bowl/jug, whisk the eggs,milk,some smoked paprika and salt and pepper to taste;put aside. Share the chopped mushroom and meat out into each individual pudding tray but don’t overload as your egg still needs to go in. Put the pudding tray in the oven for 5-7 mins so the mushrooms can cook. Take out the tray, divide the egg mixture up between all 9, making sure it doesn’t spill over (this happened to me). Sprinkle some of the cheese on top of each egg muffin and then put back in the oven for 10-15 mins or until you think it’s cooked. Take out of the oven and voila!
That’s it! From start to finish this only took me about 10 mins to prepare and stick in the oven and let me tell you, after scoffing 6 of them down this morning, I feel super satisfied and like I have had a little treat. If you look back to the ingredients, there’s not a huge amount really but because it’s in bitesize pieces, it feels like a lot more.
These definitely have a major thumbs up from me and I would say give them a go if you like. I also want to see what variations you guys choose and how yours turn out if you try this out.
These are second to my Breakfast wraps for savoury goodness so you know they’re tasty!
I hope you try these out and like them too! Speak soon lovelies!
This is literally the easiest recipe I have ever done; so much so that I wouldn’t even call it a recipe as there were so few ingredients and not many processes to go through.
I decided to try Banana pancakes after seeing a few other slimmers making them and raving about how good they were.
So here is the shortest recipe ever.
You will need:
1 ripe banana mashed
2 eggs beaten
1/4 teaspoon cinnamon
pinch of salt
Frylight-any really but I used the olive oil one
(I added half a teaspoon of peanut butter and a pinch of sweetener)
With the beaten eggs in a jug, add the mashed banana (or narner as I call it) and whisk until combined. Then add the cinnamon, salt and peanut butter and sweetener if you’re using them. Whisk together.
Preheat some Fry Light in a pan on a low-medium heat. Slowly pour in the mixture (be careful not to put too much in as it expands in the pan) and after about 1 minute flip over to cook the other side.
Transfer to a plate. I did two at a time to make sure they didn’t run into each other and then stacked them.
Then that’s it!You’re done! If you’re like me, however, you like extra bits.
So I added a LIGHT drizzling of honey over the pancakes, sprinkled some raisins and put some grapes on the side. Then in a bowl I mixed some natural yoghurt with a bit of sweetener to taste and then poured this on the side of my pancakes.
I have to say this is one of the most satisfying breakfasts I’ve had because it’s just eggs and bananas, no flour, no baking powder or anything like that.
Give it a go and let me know what extras you add in the comments!