If you love oatmeal and you love chocolate this is for you!! I’ve made this two days in a row because it’s just so delicious! Having tested two different recipes… This one’s the one I’ll share. It’s super chocolate-y and kind of like a warm chocolate mudcake… In a bowl… And healthy! Who doesn’t want that? Try is out and let me know what you think!
Double Chocolate Oats
A decadent bowl of chocolate-y goodness
1/2C rolled oats
1/2C water
1C plant-based milk (I used coconut milk)
1 tsp carob powder
1/4C cacao powder (I know it seems like a lot… But this is how much you’ll need to get the best result!)
1 tsp-1 tbs honey or other sweetener (use less or more depending on how sweet you want it to be)
Place the oats, water and half of whatever milk you’re using into a pot. Bring to the boil then turn down the heat and simmer for around 5 minutes until the oats are soft. Add the remaining milk along with the carob and cacao and stir through. Add your chosen sweetener to taste. Serve with your desired toppings.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, 1 May 2015
Monday, 20 April 2015
Chai Oatmeal
It’s meant to be raining for most of the week here in Sydney so it’s the perfect time to make this Chai Oatmeal which I had a couple of days ago… The spices are sure to warm you up so make a bowl of this and enjoy your morning as you listen to the sound of the rain!
Chai Oatmeal
Perfect for a rainy day when you need a bit of spice to warm up
1/2C rolled oats
1C plant-based milk (I used coconut milk)
½ tsp cardamom
½ tsp ground ginger
½ tsp cinnamon
½ tsp mixed spice (I make my own by combining 1T each of allspice, cinnamon and nutmeg and 1 tsp each of ground clove, ground coriander and ginger)
Place the oats and liquid into a pot. Cover and bring to the boil then simmer for around 5 minutes until the oats are soft. Add the spices and stir through. Serve with your desired toppings.
Chai Oatmeal
Perfect for a rainy day when you need a bit of spice to warm up
1/2C rolled oats
1C plant-based milk (I used coconut milk)
½ tsp cardamom
½ tsp ground ginger
½ tsp cinnamon
½ tsp mixed spice (I make my own by combining 1T each of allspice, cinnamon and nutmeg and 1 tsp each of ground clove, ground coriander and ginger)
Place the oats and liquid into a pot. Cover and bring to the boil then simmer for around 5 minutes until the oats are soft. Add the spices and stir through. Serve with your desired toppings.
Friday, 10 April 2015
Fruity Frozen Yogurt
I decided to change it up the other day so I blended up some berries with my favourite yogurt… It turned into a beautiful pink mess! This was super easy to make so give it a go!
Fruity Frozen Yogurt
A healthy and delicious twist
Around 1/2C yogurt (I use Greek yogurt)
1C frozen fruit (I used 1/2C raspberries and 1/2C blackberries)
Place all ingredients into a food processor and process or use a hand blender until mixed through. Add toppings or eat as is!
Fruity Frozen Yogurt
A healthy and delicious twist
Around 1/2C yogurt (I use Greek yogurt)
1C frozen fruit (I used 1/2C raspberries and 1/2C blackberries)
Place all ingredients into a food processor and process or use a hand blender until mixed through. Add toppings or eat as is!
Friday, 3 April 2015
Carob Sauce
So you may have seen my carob drizzle in this morning’s post (if you haven’t check it out here)… It tasted amazing! It has two ingredients so you have no excuse not to make it. I’m tempted to make a massive batch so I can drizzle it onto my breakfast bowls every morning…
Carob Sauce
A chocolate-y sauce perfect for drizzling onto any breakfast bowl
1 tsp carob powder (I imagine cacao would work just as well)
1 tsp maple syrup (any other liquid sweetner would work)
Water, as needed
Mix the carob and maple syrup together. Slowly add water to make it into a smooth and creamy consistency but be careful because you shouldn’t need much. Drizzle away!
Carob Sauce
A chocolate-y sauce perfect for drizzling onto any breakfast bowl
1 tsp carob powder (I imagine cacao would work just as well)
1 tsp maple syrup (any other liquid sweetner would work)
Water, as needed
Mix the carob and maple syrup together. Slowly add water to make it into a smooth and creamy consistency but be careful because you shouldn’t need much. Drizzle away!
Hot Cross Bun Spice Oatmeal
Happy Easter!
It’s a rainy morning so I created a steaming bowl of oatmeal this morning that tastes exactly like a hot cross bun. Make sure you make it sometime over the Easter long weekend!
Hot Cross Bun Spice Oatmeal
A delicious and warming bowl of oatmeal that tastes like a hot cross bun!
1/2C rolled oats
1C plant-based milk (I used rice but you can use soy, oat or any nut mylk)
1 tsp mixed spice (I make my own by combining 1T each of allspice, cinnamon and nutmeg and 1 tsp each of ground clove, ground coriander and ginger)
1/2 tsp cinnamon
1/4 tsp nutmeg
1T dried currants
Place the oats and liquid into a pot. Cover and bring to the boil then simmer for around 5 minutes until the oats are soft. Add in the spices and half of the currants and mix through before serving with your desired toppings (I added some chopped nuts and a carob drizzle which I’ll post the recipe for in a separate post).
It’s a rainy morning so I created a steaming bowl of oatmeal this morning that tastes exactly like a hot cross bun. Make sure you make it sometime over the Easter long weekend!
Hot Cross Bun Spice Oatmeal
A delicious and warming bowl of oatmeal that tastes like a hot cross bun!
1/2C rolled oats
1C plant-based milk (I used rice but you can use soy, oat or any nut mylk)
1 tsp mixed spice (I make my own by combining 1T each of allspice, cinnamon and nutmeg and 1 tsp each of ground clove, ground coriander and ginger)
1/2 tsp cinnamon
1/4 tsp nutmeg
1T dried currants
Place the oats and liquid into a pot. Cover and bring to the boil then simmer for around 5 minutes until the oats are soft. Add in the spices and half of the currants and mix through before serving with your desired toppings (I added some chopped nuts and a carob drizzle which I’ll post the recipe for in a separate post).
Saturday, 28 March 2015
Nut Butter Oatmeal
It’s starting to get cold in Sydney so I’ve been making oatmeal when I have time! This morning I decided to stir in a spoonful of my Cacao Hazelnut Butter into the oats right before I took them off the stove… The result was the creamiest bowl of oats I’ve had (and yes I may have gone overboard with toppings so you can’t actually see the oats but it was absolutely delicious)! Here’s how you make it…
Nut Butter Oatmeal
This is the recipe for the creamiest bowl of oatmeal you’ll ever have!
1/2C rolled oats
1C plant-based milk (I used rice milk which is my favourite but I think soy or macadamia milk would work beautifully as well)
1T nut butter (I used homemade Cacao Hazelnut Butter which I’ll post the recipe for when I’ve got it right but any nut butter should work)
Place the ingredients in a pot. Cover and bring to the boil then turn down the heat and let it simmer for around 5 minutes until the oats are soft. Stir in the nut butter before taking it off the stove. Place in a bowl and go crazy with toppings!
Nut Butter Oatmeal
This is the recipe for the creamiest bowl of oatmeal you’ll ever have!
1/2C rolled oats
1C plant-based milk (I used rice milk which is my favourite but I think soy or macadamia milk would work beautifully as well)
1T nut butter (I used homemade Cacao Hazelnut Butter which I’ll post the recipe for when I’ve got it right but any nut butter should work)
Place the ingredients in a pot. Cover and bring to the boil then turn down the heat and let it simmer for around 5 minutes until the oats are soft. Stir in the nut butter before taking it off the stove. Place in a bowl and go crazy with toppings!
Thursday, 19 February 2015
Ca-raw-mel Slice
So sometimes I tend to go a bit crazy with my breakfasts and add a slice of a raw dessert. I often make a batch and keep them in the fridge for those days when I want to make my breakfast bowl extra special.
One of my favourites is my Ca-raw-mel Slice. It goes really well with inca berries, coconut and cacao as pictured here. Or it's perfectly delicious on it's own as well!
Ca-raw-mel Slice
Makes 12 squares of a healthy caramel slice!
1/2C walnuts
1/4C coconut flour
Pinch of salt
2 dates
Water, as needed
For the base process walnuts into a fine crumb in a food processor or blender. Add the coconut flour and salt and blitz to combine. Add dates and pulse until a rough dough forms. Carefully add the water a few drops at a time and pulse. The dough should hold together when pressed by should not be too wet so you may not need all of the water. Press into the base of lined tin and refrigerate.
1C dates
4 tsp mesquite powder
Pinch or two of salt
A few drops of vanilla extract*
2T coconut oil
Water, as needed
Put all the ingredients apart from the water into a clean food processor or blender to make the raw caramel. Blend until smooth. At this point the caramel will be very thick so slowly add water until the desired consistency is reached - it should be thick but spreadable. Pour onto the base and smooth over. Place back into the fridge to set.
Around 1/4C coconut butter
1T coconut oil
1T cacao powder
1T coconut syrup
Warm the coconut butter and then add all the other ingredients. Mix to combine. Let is cool slightly to thicken before pouring over the caramel layer. Let this final chocolate layer harden completely in the fridge or freezer before slicing into squares.
I had the recipe for my Ca-raw-mel Slice featured on The Holistic Ingredient which was looking for recipes with mesquite. I'll do an Ingredient Spotlight post on this superfood soon and will post a pic of my creation in a breakfast bowl over the weekend... But in the meantime here's the recipe! Enjoy!
Ca-raw-mel Slice
Makes 12 squares of a healthy caramel slice!
1/2C walnuts
1/4C coconut flour
Pinch of salt
2 dates
Water, as needed
For the base process walnuts into a fine crumb in a food processor or blender. Add the coconut flour and salt and blitz to combine. Add dates and pulse until a rough dough forms. Carefully add the water a few drops at a time and pulse. The dough should hold together when pressed by should not be too wet so you may not need all of the water. Press into the base of lined tin and refrigerate.
1C dates
4 tsp mesquite powder
Pinch or two of salt
A few drops of vanilla extract*
2T coconut oil
Water, as needed
Put all the ingredients apart from the water into a clean food processor or blender to make the raw caramel. Blend until smooth. At this point the caramel will be very thick so slowly add water until the desired consistency is reached - it should be thick but spreadable. Pour onto the base and smooth over. Place back into the fridge to set.
Around 1/4C coconut butter
1T coconut oil
1T cacao powder
1T coconut syrup
Warm the coconut butter and then add all the other ingredients. Mix to combine. Let is cool slightly to thicken before pouring over the caramel layer. Let this final chocolate layer harden completely in the fridge or freezer before slicing into squares.
Saturday, 14 February 2015
Coconut PB
I love PB. It’s probably one of the best things ever! I use it all the time in my breakfast bowls. Coconut is also an ingredient I really like… So putting the two together was the perfect idea! Like all of my recipes, it wasn’t hard to make at all and it was so creamy and delicious!
I’ve used this a couple of times this week… I think it works really well with berries and cacao. Click on the links to check out what I paired it with!
Coconut PB
This is perfect for summer and all you need is a food processor or high-power blender
2C roasted peanuts, unsalted
1/2C dessicated coconut
Salt, to taste
Put the peanuts into a food processor or blender. Process until it becomes a creamy butter. Add the coconut and process again until smooth. Add salt to taste. Scrape into a jar and place it in the fridge where it should last for a couple of weeks.
I’ve used this a couple of times this week… I think it works really well with berries and cacao. Click on the links to check out what I paired it with!
Coconut PB
This is perfect for summer and all you need is a food processor or high-power blender
2C roasted peanuts, unsalted
1/2C dessicated coconut
Salt, to taste
Put the peanuts into a food processor or blender. Process until it becomes a creamy butter. Add the coconut and process again until smooth. Add salt to taste. Scrape into a jar and place it in the fridge where it should last for a couple of weeks.
Thursday, 12 February 2015
Lazy Sesame Mylk
I made nut mylk for the first time last weekend! Well actually it’s nut-free because it’s made from sesame seeds but close enough!
It was so easy… Especially because I did it the lazy way so I think it’ll be a regular thing now. This method requires no soaking of nuts overnight or wringing out of nut milk bags so it’s ready in literally a few minutes. The result is a fresh and creamy nut milk ready to pour over granola or use in overnight oats.
Lazy Sesame Mylk
I used homemade tahini but I imagine it would work well with any nut butter!
1T tahini
2C filtered water
Put a spoonful of tahini into your blender. Add water and blend away until nice and creamy. Pour into a glass bottle and store in the fridge for up to a week.
If you’re making a nut butter in your blender, once you’ve scraped out most of the butter there will probably still be some left on the sides. Just add water to make a nut milk so it doesn’t go to waste!
It was so easy… Especially because I did it the lazy way so I think it’ll be a regular thing now. This method requires no soaking of nuts overnight or wringing out of nut milk bags so it’s ready in literally a few minutes. The result is a fresh and creamy nut milk ready to pour over granola or use in overnight oats.
Lazy Sesame Mylk
I used homemade tahini but I imagine it would work well with any nut butter!
1T tahini
2C filtered water
Put a spoonful of tahini into your blender. Add water and blend away until nice and creamy. Pour into a glass bottle and store in the fridge for up to a week.
If you’re making a nut butter in your blender, once you’ve scraped out most of the butter there will probably still be some left on the sides. Just add water to make a nut milk so it doesn’t go to waste!
Saturday, 7 February 2015
How to... Make a Breakfast Bowl!
Heya breakfast friends!
So recently on Tumblr I got asked to do a picture tutorial on how to make my breakfast bowls. I've decided not to do a post with pics since it won't actually be that interesting... So here are some simple instructions instead!
For a yogurt-based bowl:
So recently on Tumblr I got asked to do a picture tutorial on how to make my breakfast bowls. I've decided not to do a post with pics since it won't actually be that interesting... So here are some simple instructions instead!
For a yogurt-based bowl:
- Put your oats in a bowl
- Layer the top with yogurt*
- Add toppings!
*I normally do a 1:1 ratio of oats to yogurt i.e. use a cup of yogurt for a cup of oats
For an overnight oats bowl:
- Prepare your base the night before by combining equal parts oats and liquid*
- Add chia seeds if desired but add extra liquid
- Place the prepared base into the fridge to set overnight
- The next morning you should have creamy soaked oats
- Add toppings!
*I like to use plant-based milks such as soy, rice and oat
**Use around half a cup of liquid for every tbs of chia and remember to stir well to make sure the seeds don't clump together
The best thing about these breakfast bowls is that the measurements don't have to be exact. What I've written above is just a guide. If you make a mistake don't worry because it won't be a complete disaster. But just in case... Have a look at my recipes page as well!
For the toppings, have a look at my posts for some inspiration! Or come up with your own and #mybreakfastartwork on Instagram so I can be inspired by you!
Ingrid
Saturday, 24 January 2015
The Art of Breakfast Blog
Hey there breakfast lovers!
The Art of Breakfast blog is now live :) You can get your daily dose right here along with other exciting breakfast-related goodies that I'm planning. The format will be slightly different if you've been following me since the beginning. I will still be posting daily pics of my breakfast bowl... But I'll also post recipes here and look out for my 'Ingredient Spotlight' posts highlighting some of my favourite ingredients which I'm planning on starting up.
Everything is still running as normal on Tumblr and Instagram and will continue to do so. If you need a daily fix of breakfast inspiration and to keep up with what I'm having for brekky then check those sites as well!
Happy breakfast-ing!
Ingrid
The Art of Breakfast blog is now live :) You can get your daily dose right here along with other exciting breakfast-related goodies that I'm planning. The format will be slightly different if you've been following me since the beginning. I will still be posting daily pics of my breakfast bowl... But I'll also post recipes here and look out for my 'Ingredient Spotlight' posts highlighting some of my favourite ingredients which I'm planning on starting up.
Everything is still running as normal on Tumblr and Instagram and will continue to do so. If you need a daily fix of breakfast inspiration and to keep up with what I'm having for brekky then check those sites as well!
Happy breakfast-ing!
Ingrid
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