Pimp My Oats

Last night for this mornings breakfast I combined two of my favorite breakfast recipes: overnight oats AND chia seed pudding. In addition, I added a handful of fancy Instagram-worthy toppings for that extra sumthin’ sumthin’. The result was a taste explosion (to say the least). Then I walked my village and looked for beautiful details to photograph for you and appreciate for myself.

1/3 cup rolled oats
3/4 cup milk (I used almond)
2 tbsp chia seeds
1 tbsp pure maple syrup or honey
1 tsp cinnamon

Place all ingredients in a jar and stir to combine.

Leave in fridge overnight and nom nom the following morning with favorite toppings.

*gluten-free (if using GF oats)
*refined-sugar free
*vegan (if using maple syrup)imageimage[1]image[2]image[3]image[5]image[6]image[4]image[7]image[8]

typhoon news and a note on minimalism

Apparently a typhoon is coming and everyone’s freaking out at school.
I’m just worried I don’t have enough food to last me the weekend… hehehe *nervous laughter*
Anywho, here’s what I had for breakfast this morning – just four ingredients (oats, cinnamon, pure maple syrup, fig). I’ve been doing a lot of reading lately about how too many ingredients not only confuse the digestive system but can also lead to over eating and irrational food cravings (mostly sweets). So, I’ve decided to simplify my meals (as in breakfast, lunch and dinner). Dont worry, I shall be annoyingly kept up to date.
image (2)

finally a recipe! (savoury oats – the perfect brekkie to keep you going until lunch)


Savoury oats are so hot right now and here’s why:

-they’re a great source of fibre
-help lower cholesterol re-absorption
-help curb our appetite (keeping us full until lunch!/putting an end to those unnecessary snacks)
-help decrease the risk of colon cancer
-easy (and fast) to make!
-addition of egg=more protein=more gains=enhanced sexiness right?

With savoury oats, there’s no need for honey, maple syrup or fresh fruit to spruce up your morning brekkie so put those aside as I’m sure you’re already sweet enough! (Well, most of you).

This one’s super easy and a little Japanesey!

3/4 cup quick oats (use gf if gf)
3/4 cup skim milk or your fave non dairy alternative
1/2 cup tap water
1 free range egg
1/2 teaspoon of Japanese ‘seven spice’ (a mixture of sansho, tangerine peel, red chilli pepper, flaked nori, black sesame seeds, white poppy seeds and minced garlic)

Anything you like! But I used 1/4 of an avocado, diced.
Raw seeds like sunflower and pumpkin mmm!

First whisk your egg in a small bowl.

Then place all ingredients in a small pot over low heat and using a spoon mix constantly (slave away) until desired porridge consistency is reached.

Top with toppings and enjoy!

review no25 posh porridge/pancakes


Okay first up, this review is so overdue it’s not even funny but here goes.

Posh porridge takes the humble oat to a whole new world (yes, much like Aladdin does Jasmine). I mean, let’s just say, if Goldilocks were to sample this glorious porridge, she’d probably turn into a ravenous bear herself and violently hijack their stand. They (3 lovely vendors who I see operating Posh Porridge every Saturday) serve up the most (and seriously trust me when I say this) delicious porridge (well duh) you can find not only from 9am-1pm on a Saturday in CHCH but EVER. Ah, I sense you scepticism. If you’re not quite convinced and you’re sitting there reading this like: “ah I don’t know, my dad makes some pretty mean oats” then allow the following flavour combinations to blow your mind:

fig & ginger compote, dark chocolate, pistachio crumble
passionfruit curd, meringue coconut crumble, berry crush
banana, toffee sauce, roast almonds
poached rhubarb, vanilla bean custard, crumble

Do I really even need to continue?

As if creating the most delicious oatmeal in CHCH weren’t enough, PP occasionally mix up their menu and also provide delicious pancakes (equally dressed with posh and flavoursome toppings) and bircher muesli/overnight oats which is seriously on trend right now.

So Christchurch gave us an epic summer this year with bits and pieces still lingering about but as the colder months creep in, there’s no other disposable plate my frosty mitts would rather be clutching on a Saturday morning than a bowl of hot organic oatmeal. However, arguably the most popular stand at the Farmer’s Market, PP tends to get quite busy so be prepared to have to fight your way through the crowd in order to place your oatmeal request then hover close by with the millions of other porridge-eaters until your name is called. Although the queue is constant, the wait is seriously worth it!

Banana and Blueberry Baked Oats

Judging by my current Instagram feed, ‘baked oats’ are the next big thing since nana ice cream (chunks of frozen banana blended into a soft-serve consistency). So, this morning, I ignored all of those inspirational quotes about being different/unique and breaking away from the status quo and attempted my very first batch of baked oats. From my understanding (after a quick internet surf), baked oatmeal/porridge is regular oatmeal but baked – just call me Captain Obvious. Perhaps the only other difference is that sometimes, an egg is added in order to lighten/fluffen up the texture. Now, although the end result was delicious, I was not entirely WOWed; my baked oats tasted like regular oats except they took longer to make. In conclusion, through first-hand experience, I’ve come to recognise that baking your oatmeal is simply an easier/lazier (whichever way you want to look at it) but longer/less energy-efficient way of cooking regular porridge. Does anyone else agree? Have I completely failed at the baked oatmeal fad? Is there something I’m missing? Creating an oatmeal volcano in the microwave and/or standing over the stove stirring sweet fragrant cinnamon porridge is just so damn enjoyable I don’t understand why anyone would want to suck the fun out of it by involvin an Oven. Ah, I don’t know, maybe I’m just weird.

Anyhow, here’s the recipe (serves 2):

1 cup oats (use GF if GF – sorry for stating the obvious)
1  1/2 cup milk (i used almond milk)
pinch of cinnamon
1 free-range egg (optional)
1/2 cup fresh or frozen blueberries
1 rip banana (sliced)
1/2 cup raw nuts (I used walnuts and hazelnuts)

Combine the oats, milk and cinnamon in a small bowl or jar and leave overnight in fridge as you would with overnight oats/bircher muesli.

In the morning preheat oven to 160C

Whisk an egg, add it to the oat mixture.

Transfer oaty/eggy mixture to an ovenproof dish and top with blueberries, banana and nuts.

Bake for 20ish minutes or until the  top is crunchy and golden


The Insanely Powerful Health Benefits Of Cinnamon

This morning, I cheated on my smoothie bowl infatuation with a bowl of cinnamon oatmeal. Not only did my oats take less than 3 minutes to prepare, they were also incredibly delicious and insanely nutritious, too. Why? How? Cause, cinnamon is a superfood homerun, yo!

Once upon a time, cinnamon was more valuable than gold. Seriously. In medieval times, cinnamon was considered a panacea, used to treat various conditions such as sore throats, indigestion and cramps. It was also believed to help improve energy, vitality and circulation, too.

Turns out modern research agrees:

Cinnamon is a natural food preservative. Because of its anti-fungal properties, it has been said that candida cannot live in a cinnamon environment.

Cinnamon keeps blood sugar steady, making it a suitable choice for diabetics and hypoglycemics alike. More importantly, (just kidding) cinnamon helps reduce wrinkles and blemishes by preventing insulin spikes.

Cinnamon reduces LDL cholesterol levels. LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.

Cinnamon reduces pain linked to arthritis. Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.

Alzheimer’s disease. Tel Aviv University researchers discovered that cinnamon may help prevent Alzheimer’s disease. According to Prof. Michael Ovadia, of the Department of Zoology at Tel Aviv University, an extract found in cinnamon bark, called CEppt, contains properties that can inhibit the development of the disease.

Irritable Bowel Syndrome (IBS). As a digestive, cinnamon dramatically reduces the uncomfortable feelings associated with IBS especially the bloating. It does this by killing bacteria and healing infections in the GI tract and enabling the gastric juices to work normally. If you’ve been suffering from an upset stomach, a cup of cinnamon tea 2-3 times a day will dramatically reduce your pain.

That said, I am not advocating you start wolfing down the cinnamon – as it has been found to be toxic in large doses. LOL. Instead, I am merely encouraging a little pinch (or stick) here and there in places you might otherwise have overlooked (in your hot bevvy, added to savory dishes, etc.) – if not for the health benefits, for its undeniably lush aroma and high yum-factor.

Cinnamon oatmeal
1 cup quick oats 
2 cups almond milk 
2 tsp cinnamon
1 tsp honey 

Bring all ingredients to the boil. Reduce heat and simmer for a minute or two (all the while, stirring constantly) then serve with your favourite toppings. Recipe makes for 2.