1-1½ cups frozen black berries 1 banana 4 heaped tbsp Greek low fat yogurt 4 Medjool dates small handful of cashew nuts Unsweetened coconut milk Slivered almonds for decoration
Combine all ingredients (not almonds) in a blender and blitz till silky. Decorate if you prefer with almonds. I normally do not add decoration, as I use whatever I would have decorated it with in my smoothie, but I added it here just for the picture.
Ingredients 1 2/3 cups steel-cut oats 4 cups water ¼ teaspoon salt 2ml Cinnamon
½ cup dried cranberries – add when you turn the heat off
Optional Mix-Ins Yoghurt Raisins or other dried fruit Fresh berries Nuts or seeds
Instructions Bring the oats, water, salt and cinnamon to a boil. Simmer for about 5-10 minutes (depending on the consistency you like) then turn off the heat and add the dried cranberries and let is cool down. Divide the oatmeal between the 5 jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate or as I have done, place in the freezer. I usually take a jar out of the freezer and place it on the counter the evening prior to going to work in the morning, then quickly add my optional mix-ins into the jar, and off I go to work, with a yummy and delicious and hearty breakfast. I usually add some nuts, yoghurt and frozen fruit.
Source: Combination of various recipes and adapted by Esmé’s kitchen
Ingredients 2 large eggs 150ml Greek 1% yoghurt 50ml Olive Oil 100g apple sauce 1 ripe mashed banana 4 tbsp Maple syrup 1 tsp vanilla extract 200g wholemeal flour 50g rolled oats, plus extra for sprinkling 1½ tsp baking powder 1½ tsp bicarbonate of soda 1½ tsp cinnamon 100g dried cranberries Pinch of salt 2 tbsp mixed seeds, I pumpkin, sunflower and poppy seeds
Method Heat oven to 350F. Line muffin tray with muffin cases – I used a regular size muffin pan and made 19 muffins. You can also use the extra large muffin pan for 12 muffins. Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Add the remaining ingredients, except the seeds. Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy. Spoon the batter in the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
Source: Esme’s kitchen – modified version TRIED AND TESTED