You know how much fresh, sweet raspberry loves fine dark chocolate? That love is magic you simply have to taste if you haven’t already.
Chia jam may sound like much work, bringing all the big pots and pans for traditional jam making, but in fact, it’s just a few teaspoons of chia mixed with some fresh mashed fruits, raspberries in this case. Than left overnight in a fridge, though if you really can’t wait that long an hour would do just fine.
Hello my friends & happy chocolate week 🍫🍫🍫😘🤗 I was wondering why I haven't posted any oatmeals here as it is one of my favourite breakfasts, could it be that I always devour it before I even consider taking a photo?👀👻 So to amend this breakfast situation here it is, one gorgeous, rich and creamy sugarfree vanilla oatmeal with chia jam made of raspberries & cranberries, freshly made almond butter, roasted almonds and some fine dark chocolate of course😄 Sending you tons of 💚 #stayhealthy #stayhappy . . . . . . . . #oatmeal #porrige #chiajam #almondbutter #chocolateweek #chocolate #vegan #sugarfree #delicious #nutritious #plantbased #healthy #food #breakfast #veganfood #veganfoodshare #bestofvegan #whatveganseat #healthychoices #foodphotography #foodstyling #ahealthynut #beautifulcuisines #healthycuisines #hautecuisines #feedfeedvegan #f52grams #buzzfeedfood
Almond butter is a no-brainer as well, all you need is a good blender and a lot of patience. You can find the recipe or rather step by step on grit practicing here https://spicesunshine.com/sr/kikiriki-badem-puter/Save some raw almonds to slightly pan roast on a medium heat, just until they start releasing their beautiful scent. Leave them to cool than crash a bit for a crunchy texture.
And then there’s the chocolate. You can make your own by melting 2 table spoons of coconut oil and whisk it with 2 tbsp of pure fine cocoa and add agave syrup, about 1 tbsp or if you like it sweeter than keep on pouring. Leave to set. Or you can just take some fine dark chocolate with more than 75% cocoa like I did it here.
In the end, we need to cook oats. Ever since I found out how easy, quick and delicious homemade oatmeal taste I’ve never returned to those ready made dehydrated powdery things in plastic baggies. I like my oatmeal simply cooked with just a few ingredients and than topped with all the different jams, nuts, butters, seeds, fruits… you get the picture.
So for 2 small bowls I take 100g rolled oats and cover in a pot with about 200ml of rice or almond milk, and sometimes just plain water. Bring to boil, reduce the heat and keep on stirring (I have my special wooden spoon that I use for porridge only) for a few minutes. When it all dissolves into a delicious translucent, creamy texture I add 1-2 tbsp of coconut milk and than cook stirring for a minute or two. And basically that’s it. In the same way you can make millet or buckwheat porridge for one yummylicious breakfast ready in some 10 minutes.