Try This: Fuss-Free Overnight Oats

For the last year or so I have been OBSESSED with overnight oats. Super quick and easy to prepare, this delicious twist on your morning bowl is basically porridge, but soaked over night to create a creamy, cake-like texture and means when you are in a rush in to get to lectures or work, your breakfast is already sat in the fridge waiting for you to enjoy.

Just like porridge, overnight oats are also super versatile, with a simple base you can adapt and add different flavours and toppings to mix up your mornings and satisfy your tastebuds.

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Overnight Oats – The Base
Serves 5ish – Depends how big you like your portions!

Ingredients  
1 cup/ 100g Porridge oats
1 heaped tbsp Nut butter (Almond, peanut, cashew etc.)
1.5-2 cups / 375-500ml Milk of choice (Almond, coconut, soya, rice etc.)
2-3 tbsp Chia seeds
2 tbsp Honey/maple syrup
1/2 cup / 125ml Any thick yoghurt- (Optional, it makes it thicker and creamier but if you’re on a budget its not an issue to skip!)
1 tbsp Vanilla extract (also optional, I literally never have this at uni but it’s nice if you do)
Pinch of salt

Method:
1. Place all ingredients in a bowl and whisk until combined
2. Add more milk depending on how thick you want your oats
3. Place in any sort of jar/container/tupperware and whack it in the fridge. Its best left over night but if you can’t wait that long and fancy it for dessert after dinner, around 2 hours should give it time to set enough!

 

 

At uni I put mine in a big tupperware container and take out as much as I fancy in the morning, but alternatively to give yourself even more time you can portion them out into individual pots. That way you can also make lots of different flavours or add your toppings before so you don’t even have to think!

Variations:
You can do SO much with overnight oats to tailor to your individual tastes.

Toppings:
First off, you can change your toppings every day, my choice is normally a banana, or a handful of raspberries and blueberries. But you can also add granola for some crunch, seeds, nuts, coconut flakes and literally any fruit that you can get your hands on.
Top tip: I can’t afford too much fresh fruit at uni so I buy bags of frozen raspberries and then defrost a handful in the microwave for 30 seconds.

 

 

Flavouring:
The easiest way to mix it up is to use a different nut butter or different kind of milk to give you that variation in your life so you don’t get bored, but the ‘world is your porridge-oat’ in terms of stepping up your flavour game. My all time favourite is adding a spoonful of cacao powder (or just regular chocolate powder), and tadahh you have chocolate overnight oats! Add banana and you’re looking at banana, chocolate and peanut butter oats, the perfect combo. Add grated carrot, cinnamon and chopped nuts to get a carrot cake flavour for a morning ‘treat’, or go one step further by having cheesecake for breakfast by adding cream cheese, some lemon zest and then your choice of fruit! For any protein fiends out there, you can also get your fix, add a scoop full of your favourite protein powder and you have super-charged your morning oats with minimal effort.

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So fill your boots, (or your fridge), with delicious, fuss free overnight oats to get you going faster in the morning and see you through till lunchtime!

 

Try Here: No. 1 Polsloe

Tucked away on the corner of Polsloe Road, No. 1 Polsloe is a hidden gem where locals and students alike can’t get enough. If you aren’t in the know, it’s probably because most have been keeping this tiny café a secret from you so we can grab the Instagrammer’s dream window spot, or any spot for that matter, it’s always packed with hungry brunch loving exonians!

And it comes as no surprise that No. 1 Polsloe is always as full to the brim as their artisan coffees, this café is calm, cool and cost-friendly. Their food is seriously top-notch, with delicious options for meat-eaters, veggies and vegans a-like, you are spoilt for choice, and there is something for everyone. From American-style pancakes, to eggs royale, hearty soups and health bowls to the classic avo-on-toast, all the food is made with high-quality ingredients and a lot of love.

 

But your options don’t just stop at food, No. 1 Polsloe offer an amazing range of locally sourced, fresh barista coffees, delightful milk alternatives, decadent milkshakes and fresh juices. This is not forgetting their interior of beautiful flowers, fairly lights, local art and funky furniture is a sight to behold, (and will make your Instagram feed look incredible).

It’s hard to believe with its well-established fan base, slick service and affordable food my hangover dreams are made of, that this café is only just over 2 years old, and thriving every day. They have also already hosted a number of exciting sell-out evening events such as creative workshops for silver rings and festive wreaths, and the ‘world’s smallest Christmas market’!

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No. 1 Polsloe has well and truly won my hungover heart, to the point I’m not sure I want to spread this worst kept secret of a gem anymore, I’ll never get a table! Having moved just around the corner from the café for my final year at uni, I am sure I shall frequently be there hiding away to forget my dissertation meltdowns and indulge in some of the best brunch around.

 

 

Naughty but Nice: Black Bean Brownies

The weird ingredients continue… more legumes in chocolate based treats, stop messing with what is already good I hear you cry! But I guess at the end of the day I just really like cooking, especially if it’s a bit out there, and bonus if it’s something healthy that tastes so good!

So I present to you, black bean brownies filled with a raspberry chia jam for good measure. The black beans are packed with fibre, potassium, vitamin B6 and actually help to lower cholesterol in the blood. Chia seeds in the jam are literally full of everything good from omega-3, protein, antioxidants, calcium to loads of vital vitamins and minerals. Also, if you use cacao powder in this recipe, it is full of antioxidants, iron, magnesium and calcium – but I realise both chia seeds and cacao powder are expensive, so regular unsweetened cocoa powder will still do the job!

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Once again for anyone who suffers from allergies/intolerance this recipe is completely gluten and dairy free as well as being vegan so almost everyone can enjoy!

I had a major issue with sourcing canned black beans at the time, so had to buy some dried ones and cook them first, which is totally fine, it just takes a LOT longer to make – so if you can, find the canned stuff.

Black Bean Brownies with Raspberry Chia Jam
Gluten-free, dairy-free, vegan, low-sugar

Serves: 6 ish (or 12 if you use small ‘cupcake’ cases)

Ingredients:
For the brownies:
1 can black beans, drained and rinsed
2 tbsp of Cacao powder (or unsweetened cocoa powder)
½ cup oats (40g)
¼ tsp salt
⅓ cup maple syrup (75g)
¼ cup coconut oil, melted (40g)
1 tbsp vanilla extract
½ tsp baking powder
¾ cup extra dark chocolate baking chips (140g) (optional!)

Raspberry chia jam:
1 cup fresh or frozen raspberries (140g)
1½ tsp brown sugar
1 tbsp chia seeds

Method:
For the jam:

  1. Microwave the raspberries for 1 minute and then mash them all together
  2. Add the sugar and microwave for another 30 seconds then stir in the chia seeds then place in the fridge to set for at least 3 hours or over nightIMG_0972.JPG

For the brownies:

  1. Preheat the oven to 180’c and line a muffin tin with muffin cases
  2. Combine the beans, cocoa powder, oats, salt, maple syrup, coconut oil, vanilla, and baking powder in a food processor and blend until smooth
  3. Stir in the chocolate baking chips.
  4. Scoop about 2 tablespoons of batter in each muffin case, put 2 teaspoons of raspberry chia jam on top of each mound of batter and then divide the remaining batter among the muffin cases to cover the jam
  5. Bake on the bottom rack of the oven for 18 minutes.
  6. Let cool completely and then transfer to the fridge for at least 1 hour to firm up.

And then they are all ready to go! Packed full of goodness, but just gooey and delicious as regular brownies (and everyone knows raspberries and dark chocolate are just the best combination!!).

Naughty but Nice: Chickpea-Chocolate Mousse

The bank holiday has ended, Easter is now a distant memory, and if you are anything like me, you may have indulged in the chocolate and wine just that little too much. Easter is quite often the time for a revival of new-years resolutions where people get a little disgusted (and impressed) with how much food their body can consume and decide to hit the gym and cut the crap again.

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But let’s be honest, it is really hard to resist over-indulging every now and again. And so to reconcile myself (and maybe give some of you some inspiration in the process) I have tried and tested some delicious recipes which not only taste oh-so-good and a little bit indulgent, but actually are oh-so-good for you! So here is your first ‘serving’:

Chickpea-Chocolate Mousse

Okay so bare with me – chickpeas, in chocolate mousse? I thought the same, just to weird you out more, on top of that, you don’t actually use the chickpeas, you use the water they’re soaked in, (the technical name for it, I have now learnt is ‘aquafaba’). But after some scepticism I decided to experiment, and these are the real deal. What’s best is the recipe only calls for 3 ingredients, making this treat gluten free, and vegan, (dependant on the chocolate you use), but I only used cheap dark chocolate from Lidi’s and turns out it was vegan anyway!

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I can 100% tell you it is very hard to make a can of chickpeas look ascetically pleasing, and I felt sad enough I was having a photoshoot with a can of legumes…

The chickpea water is packed with protein and everyone knows dark chocolate is full of antioxidants, making this chocolate mousse practically saint-like. Bonus – I kid you not, no one can tell the difference between these and regular homemade chocolate mousse. Believe me, my brother is a sniffer-dog for anything out of the ordinary and healthy and even he couldn’t tell the difference and loved them!

Chickpea-Chocolate Mousse:
Vegan, Gluten-free

Serves: 4

Ingredients:

1 can of chickpeas (only need the water)
120g dark chocolate (roughly chopped)
2 tbsp maple surup (or agave/ coconut syrup)
1 tsp vanilla extract (optional)

Method:

  1. Melt the chocolate in a bowl which is sat over a pan of simmering water (make sure the bowl doesn’t touch the water)
  2. Add the vanilla extract and maple syrup and leave to cool slightly whilst you do the next step
  3. Use an electric whisk or blender to mix the chickpea water until stiff peaks form and the mixture is fluffy and white in texture (this step is basically the same as if you would whisk up eggs) – you can hand whisk but you will be mixing for quite a while!
  4. Gently fold the chocolate into the chickpea mixture with a spatula until all is combined
  5. Pour out into bowls/ ramekins and leave to set in the fridge for 30-60 mins (but the longer you leave it the better set it will be).18109902_1470102309708150_478748715_o.jpg

Top with some raspberries or strawberries to balance out the sweetness, and there you have it! Quick and easy, protein packed chocolate mousse. Once you get over the fact you’re using chickpeas and try it, it’s a complete game-changer – and means you have use for something you would usually just chuck down the sink!

Much Love x