Cheesecake flavored oats bursting with lemon and blueberries, all come together in a protein packed, make ahead breakfast!
5 min Prep Time
12 hr Cook Time
12 hr, 5 Total Time
- 1 cup oats
- 1 scoop Vanilla Protein Powder
- 2 tablespoons chia seeds
- 1/2 cup unsweetened vanilla almond milk (or milk of choice)
- 1/2 cup fat free vanilla greek yogurt
- 1 cup frozen blueberries
- Stevia, Maple Syrup, Honey or Sugar, if desired
- 1/4 cup light cream cheese
- 1/4 tsp lemon extract
- 2 tablespoons sugar free maple syrup
- Combine oats, protein powder and chia seeds. Stir in yogurt. Divide between two mason jars. Feel free to add in sweetener here, if using.
- In a small bowl, combine cream cheese, lemon extract and maple syrup. Stir until fully combined and smooth.
- Top oat mixture with cream cheese mixture then blueberries.
- Seal mason jars with lid, then set in fridge to let sit overnight.
- In the morning, devour!
*Inspired by Taylor, from [Food Faith Fitness
Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch http://bit.ly/2jeIk62
What you need:
- 500g/1lb 2oz Odlums Wholemeal Rye Flour
- 500ml/ 17fl oz Warm Water
- 1 tbsp Black Treacle
- 1 x 7g sachet Instant Dried Yeast
- ½ tsp Salt
- Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
- In a jug, add treacle to the warm water and stir.
- Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
- Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
- Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
- Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
- Turn out onto a wire tray to cool. Enjoy!
Fruity Health Bars
CategoryBack to School
Cook Time20 mins
What you need:
- 75g/3 oz Odlums Self Raising Flour
- 75g/3 oz Odlums Porridge Oats
- 250ml jar of Apple Sauce
- 125g/4 oz Dried Apricot, chopped
- 125g/4 oz Shamrock Sultanas
- 50g/2 oz Shamrock Golden Caster Sugar
- 50g/2 oz Sunflower Seeds
- 25g/1 oz Sesame Seeds
- 25g/1 oz Pumpkin Seeds
- 50g/2 oz Shamrock Desiccated Coconut
- 2 Eggs, beaten
- Preheat oven to 190°C/375°F/Gas 5. Line a swiss roll tin 28cm x 18cm (11″ x 7″) with greaseproof paper, allowing the paper to hang over the edges of the tin.
- Put the apple sauce into a large bowl, add the apricots, sultanas, sugar and seeds. Mix well.
- Add the oats, flour, coconut and eggs to the fruit mixture and stir until well combined.
- Transfer to the prepared tin and spread evenly, press down well.
- Bake for about 20 minutes until golden and firm to the touch.
- Leave to cool in tin, then lift out onto board and cut into bars.
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
- Prep in:20 mins
- Cook in:10 mins
|Energy (Kcal) 226||11%|
|Energy (KJ) 940||11%|
|Saturated Fat 2g||10%|
|Total Sugars 5g||5%|