Spring is nearly here, albeit a rainy, cold UK version of spring! This means smoothies are moving to the top spot on my breakfast list, and cosy porridge bowls will soon be a thing of the past. Do any other porridge fans feel guilty when they start having smoothies in the summer? I know overnight oats are the summer version of porridge, but I always feel bad not eating a warm bowl of oaty goodness!
Recently, I’ve been obsessed with making raspberry chia jam. It’s the EASIEST recipe, has only 3 ingredients and tastes delicious every single time. I made a batch of chia jam a few of weeks ago for my Mother’s Day cheesecake bowl recipe, and since then I’ve been making it on repeat!
Chocolate and chai are two ingredients you might not think of pairing together, but the outcome of this breakfast recipe is truly delicious. Ever since my first chai latte last winter, I have been absolutely hooked on the taste! I know it’s now April, but chai is Christmas in a cup and no one will stop me from drinking it all year round (unless they stop selling it, then maybe I’ll stop).
Easter has always been one of my absolute favourite holidays (aside from Christmas of course). I love that there’s four blissful days off work, we always have family over for a delicious Sunday roast and we usually have two desserts – this year being a orange polenta cake and lemon curd meringue. However, I somehow still manage to eat a whole Easter egg in one sitting…
Overnight oats are the lazy girls (or guys) way to eat a healthy breakfast. The flavour combos are ENDLESS, it takes less than 2 minutes to prep the night before and then it’s ready to eat straight away in the morning! No fuss, no cooking time, minimal prep but still delicious oaty goodness.
Say hello to the thickest, fluffiest blueberry pancakes you’ve ever seen!
I made these pancakes a couple of weeks ago, in preparation for a little Instagram sneak preview on Pancake Day (ie every food bloggers favourite holiday). I knew I wanted to make blueberry pancakes that were super thick and fluffy, just like proper American Diner pancakes – and they turned out amazing!
Happy Valentine’s Day!
Have you started the day with breakfast in bed, roses and chocolates? Or rushing out the door without even remembering it’s Valentine’s Day? I always find it’s one or the other – you’re either the loved up kind or the ones who couldn’t care less. I’m somewhere in between this year. I had a lovely Pre-Valentine’s date night last weekend, eating yummy Mexican food and Crunchie McFlurry’s (yes I do eat ‘unhealthy’ food sometimes, but it’s all healthy for the mind!)
Chocolate, ginger and pear are three of my all time favourite flavours. They’re so wintery and comforting and perfect in this porridge recipe. You may remember my chocolate and pear baked porridge which I made last year – this is a very similar recipe but has the addition of ginger which adds a little spice to the bowl. Baked porridge is the perfect excuse to have cake for breakfast (honestly it’s so similar!) but if you’re looking for the perfect, creamy consistency then stove-top porridge is your answer.
Did I ever mention that granola is my favourite breakfast?
Don’t get me wrong, I love my oats SO much but I don’t remember having breakfast without granola. You can eat it on its own, serve it with yoghurt or simply sprinkle it on top of oats and smoothies – plus it’s the perfect breakfast to take travelling or when you stay round friends or family. This is really handy if they’re not 100% clued up on gluten free/Coeliac issues, as you know exactly what is in it!