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The quest for quick and easy snacks which are portable and healthy never ends. Why? Because I’m easily bored with any brilliant idea, no matter how good it tastes. Arming myself with a few breakfast / mid-morning recipes makes my life immensely easier. There’s nothing like having something to give you the right kind of fuel to carry on with your work. And coffee, coffee always helps of course.

This ‘overnight oats’ idea has been doing the rounds. I’m a sucker for anything that looks cute; plus its preparation sounded like a 2-minute affair.

My first trial didn’t go very well. I kept it plain and simple and I didn’t like the taste of the oats in the morning – they seemed not to absorb enough liquid for some reason, even though I had measured the milk out and everything (something I rarely do). They also tasted too raw for my liking.

I tried again and this time added some jam (just 1 teaspoon, because I’m not a big fan) and fresh strawberries the morning after. Already a huge improvement but I was sure that I could improve on this.

Enter Chia seeds. I read that they will improve the consistency and that they are good for your health, so I put it on my shopping list and tried the overnight oats again.

With approximate equal amounts of steel-cut quick-cooking oats and milk (you can use almond/soya/coconut milk if you prefer) and a tablespoon of chia seeds, the next morning the oats did not only have a more pleasant texture but they also tasted better. Then I added a teaspoon of peanut butter and some mixed nuts and seeds. Remarkable improvement 🙂 I shall be making these oats more often.

Tip: keep your old jars, clean them well and use them to make individual portions that you can pack with you to work (or school!)

IMG_20150308_172131I call this kind of recipe ‘self-love’ because you can make it on Sunday and then have an easy breakfast or brunch until Wednesday. A few days of taking it a little easy in the morning? big YES.

To fill an 11-inch pie pan and have approximately 6 portions, you will need:

6 eggs

2 cups spinach

2/3 cup sweetcorn

6-8 cherry tomatoes, sliced or chopped

1 cup milk

1/2 cup shredded cheddar

salt and pepper to taste

To make:

Preheat your oven to 180 degrees fan assisted.

Whisk the eggs in a large bowl.

Cook the spinach separately and chop if necessary, removing any long or tough stalks. Let it cool before adding to the eggs.

Add all the ingredients to the eggs and mix thoroughly to obtain a uniform consistency. Pour gently into your pie dish and cook for about 30-40 minutes until completely set and starting to brown at the top. Note that it may start to brown at the edges before it is completely set, so check the centre very gently with the back of a spoon before removing from the oven. It will give slightly but will not be of liquid consistency.

Serve hot or cold or in a sandwich.