I’m going to be honest here, I haven’t always been a breakfast person. Before I discovered that I could actually cook (and believe me there was a time when I would ruin just about everything I would attempt) my mornings would consist of nothing but a very boring bowl of oats — and when I say boring I mean oats, water and some sugar.
I’m sure that isn’t the easiest thing to believe given the fact that majority of my instagram is filled with all sorts of breakfasts: muffins, cookies, cakes…you name it. In a strange turn of events it seems, that what was once a meal I would skip more often than I care to admit, to a meal that I quite literally look forward to!
However, sometimes a bowl of oats is just as satisfying! I should point out though, when I say ‘a bowl of oats’ I’m not referring to the oats I used to eat – I can safely say that the days of my bland oats are behind me. These days the bowl is packed with flavour….and a hell of a lot of colour.
Mix 1 cup of oats with 1/2 cup of water, and 1/2 almond milk. Place in the oven fore 30 seconds, mix well, and then place in the oven for a further 30 seconds
You can pick a whole heap of different toppings for oats, but probably my favourite combination is:
Seed Mix (buckwheat, sunflower seeds, sesame seeds, linseeds, millet, chia, amaranth and poppy seeds)
And then basically just pile on the ingredients!
And the finishing product is a whole lot of deliciousness. Some people also tend to put maple syrup or sugar on their oats (I admit i used to do this) but I find that with the right ingredients you get enough sweetness.
Cut the tangerine in half and sprinkle with cinnamon
Place both halves in the oven (on 200C) and bake for about 20 minutes – the tangerines will literally look like they are so juicy they are about to burst!
Then couple this with some mint tea and lemon infused water
and you’re left with a seriously delicious breakfast