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- Dish type
- No cook desserts
A summer breakfast or dessert full of vitamins and fibre: fresh berries are combined with rolled oats, flaxseed and dried apricots, and lightly sweetened with honey.
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- 100g rolled oats
- 2 tablespoons whole flaxseed
- 4 dried apricots, minced
- 100g raisins
- 1 tablespoon honey
- 300g strawberries
- 100g raspberries
- 100g blueberries
- 6 fresh mint leaves
MethodPrep:15min ›Ready in:15min
- In a small bowl stir together the rolled oats, flaxseeds, dried apricots, raisins and honey.
- Place 250g of the strawberries in an electric blender and blend until smooth. Pass the strawberry sauce through a sieve. Taste the sauce and sweeten to taste with more honey.
- Slice the remaining strawberries, and combine with the raspberries and blueberries.
- Place berries in glasses and pour over the strawberry sauce. Garnish with mint leaves and serve alongside with oat mixture.
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In a small saucepan, bring milk and water to a simmer. Stir in oats, flaxseed, and salt. Reduce heat and simmer, uncovered, for about 6-7 minutes or until the oats are tender.
Remove the saucepan from the heat, cover, and let stand for about 5 minutes. Before serving, stir the oatmeal a couple of times and if desired, add a little milk to thin out.
Divide between two individual bowls and top with blueberries, pecans, and maple syrup.
Recipe: Berry Oat Bars make the best healthy snack for warm summer months
Berries and summers are a perfect combo that actually turns out to be a dessert bursting with fresh berries, oats adding dollops of health and a nice touch of cinnamon which all together stand for our love language. Sweet and tart berry bars are not only drool-worthy enough to make you look forward to snack time in summers but are also serve as a great addition to one’s morning bowl of yoghurt as they are so flavourful and satisfying.
Hence, we decided to share a super simple recipe of Berry Oat Bars to add all the missing sweetness to your lockdown Sunday. Check out the recipe below as Berry Oat Bars make the best healthy snack for warmer months:
Ingredients for crust and crumble topping:
1/4 c slivered almonds, roughly chopped
1 tsp pure vanilla extract
Ingredients for berry filling:
Just over 3 cups mixed organic berries
Preheat oven to 350 F. In large bowl, combine dry ingredients and then add wet ingredients. Mix well with fork to form a crumble.
Spray 8x8 pan and press about 2/3 of the crumble mixture to bottom of pan to form the crust layer. Bake 10 minutes.
Meanwhile, heat berries in large pan over medium heat. Mix in lemon juice and sugar until the juice starts to simmer, then reduce heat to low and cook for 7-10 minutes, stirring occasionally. Remove pan from heat and let sit a few minutes so the liquid congeals.
Pour berry mixture over crust, top with remaining oat crumble, sprinkle some more cinnamon on top, if desired and bake for 20 minutes. Let bars cool before slicing. Enjoy!
(Recipe: Celeste Hackel, Instagram/healthy.to.the.core)
Unlike wheat flour, oat flour doesn't contain any gluten instead, has more protein and fiber than regular flour. Apart from being rich in antioxidants and being incredibly nutritious, oats can improve blood sugar control, can lower cholesterol levels and protects LDL Cholesterol from damage.
Its soluble fiber beta-glucan aids in digestion, keeps the stomach satiated, keeps hunger pangs at bay while keeping one full. Hence, it is a suitable flour for weight loss.
Milled flaxseeds too improve digestive health, lower blood pressure and bad cholesterol, may benefit people with diabetes and also reduce the risk of cancer. Packed with healthy fats, fiber, protein, magnesium and vitamin E, almonds not only reduce hunger and promote weight loss but also lower blood sugar levels and cholesterol levels along with reducing blood pressure.
According to a study published in The American Journal of Clinical Nutrition, eating almonds in place of typical snacks may reduce the drop in heart rate variability (HRV) that occurs during mental stress, thereby improving cardiac function. Apart from being a very good source of fiber and high in antioxidants that help reduce oxidative stress, raspberries are low in calories but boast many nutrients.
Their consumption helps reduce the risk of cancer, diabetes, heart disease and other illnesses due to their antioxidant content. They may positively impact blood sugar, improve arthritis, aid in weight loss and may also combat ageing.
Though raspberries are best to eat after purchasing, they can also be frozen and enjoyed at any time of year with same healthy option. Strawberries are sodium-free, fat-free, cholesterol-free, low-calorie food and are packed with fibres and vitamins.
They protect the heart by increasing HDL which is good cholesterol, guard against cancer and lower the blood pressure. On the other hand, blueberry-enriched diet may help women’s muscle growth and repair, manage oxidative stress and oxygen consumption rate or metabolism as per a study conducted at Cornell University and published in the Journal of Nutrition.
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I love stuffed shells. I love just about anything gooey, cheesy, and full of tomato or marinara sauce.
However, that said, these stuffed shells are some of the absolute best I&rsquove ever had.
Not only do they have whipped cottage cheese in the filling, but they have mozzarella and parmesan, too!
There&rsquos also garlic, basil, parsley, and marinara. Mmmm&hellip Can&rsquot you smell these shells cooking right now?
I honestly don&rsquot know which is better &ndash the smell or the taste.
Easy Oatmeal Breakfast with Chia, Flax and Fresh Berries
Power through your busy morning by fueling up with this quick, 6 ingredient oatmeal breakfast with fresh berries. Boost your nutritional intake of fiber and Omega-3 fatty acids by adding a ground chia and flaxseed blend.
Produce | Strawberries, Blueberries, Banana (optional)
Pantry | Rolled Oats (or Choice of Oat), Ground Chia and Flax Seed Blend, Raw Walnuts
Eggs or overnight oats bowl for breakfast?
One fine day, the news of my cousin’s wedding in 2020 came by and it hit upon us so start on a healthy diet. That was the point of entry for the overnight oats bowl for breakfast. All I had to tell Anindya is that it is healthy and packed with proteins and fibre and a lot of other goodness. Additionally, overnight oats bowl keeps the tummy full for a longer period of time. No doubt, there cannot be anything better than eggs for breakfast, but now I had a few other options up my sleeve to try every morning.
How do you like to eat your oats? Cooked oats, porridge, flavoured oats, savoury oats, oats khichdi or overnight oats bowl?
Personally, I cannot stand oats. I simply detest the slimy gluggy feel in my mouth when oats is cooked in the form of a porridge. Traditionally, over the years, we have been eating oats only that way. It was in Cardiff in 2002, that I chanced upon flavoured quaker oats, which were slightly better than the plain jane variety. Eventually Quaker oats came to India but the ‘angrezi’ flavours did not work in the long term. Instead, Saffola came out with masala oats, which are infinitely better than plain oats. Having said that, cooked oats would always remain at the bottom of my breakfast list.
Overnight oats bowl is a whole different technique and the resulting taste is mind blowing, atleast for me. It tastes like a refreshing dessert. Throw in some chia seed and it has a similar texture and taste of a sabu makha. Sabu makha is a mash of sabudana/sagoo with coconut, milk, banana and other fruits, consumed during some religious fasting.
You can add whatever topping you like to an overnight oats bowl.
You can experiment with flavours and texture. You can add whatever fresh fruits, syrups, powders you want, to jazz up the overnight oats bowl. In this recipe, I have tried to keep it very simple. I have added a couple of superfoods like flaxseed and chia seed. It’s been a year or so that I keep flax seed and chia seed at home and try to include them in our daily food intake in some form or the other.
Both Flax seed and chia seed are supposed to have multiple health benefits. They improve cholestrol, lower blood sugar, reduce cancer risk, helps in weight loss and many more. They are high in omega 3 fatty acids, dietary fibre and both are high quality protein. When these superfoods are coupled with oats, which again is a high source of fibre and anti oxidants among other nutrients, the overnight oats bowl becomes power packed with nutrition.
Leftover flaxseed oatmeal can be stored in the fridge for up to 5 days. Serve it cold, or reheat it in the microwave before serving.
This recipe is therefore perfect to prepare healthy breakfasts for the week ahead. You can even store it in portion sized containers which you can grab in the morning and eat on your commute.
Banana Flax Turmeric Overnight Oats
We all have mornings where the act of making breakfast is all just a bit too much or we&rsquore really stuck for time. A pre-made healthy granola bar or a slice of sweet potato frittata can step in as a breakfast on the go, but a creamy bowl (or jar!) of overnight oats really hits the spot when you&rsquore craving that traditional, oaty breakfast experience. Scooping out each delicious mouthful with a spoon &ndash yum. Plus, it&rsquos the perfect stand-in for porridge on warmer days!
These banana flax turmeric overnight oats are a combination of ALL of the good and tasty things you need in a breakfast.
- Energising carbohydrates and gut-friendly fibre and prebiotics from the banana and rolled oats.
- Healthy fats and protein from the flaxseed, milk and yoghurt.
- Topped off with a teaspoon of the all-round wonder spice turmeric an ingredient valued for its incredible anti-inflammatory and healing properties.
A lot of overnight oats recipes use chia seeds to achieve a pudding consistency. (Chia easily absorbs about 9-12 times its volume in liquid.) I&rsquove used ground flaxseed, which I think is a bit less &ldquotrendy&rdquo but has equally great pudding-creating qualities! It&rsquos an incredibly nutritious food. One of the richest plant sources of omega-3 essential fatty acids, a great source of fibre and a protein source.
For those who don&rsquot enjoy the chew of chia seeds (or maybe just hate getting them stuck EVERYWHERE) this recipe is perfect for you. The flax creates such a thick, delicious texture.
I love to finish these oats off with an extra dollop of yoghurt, crunchy seeds and some berries (fresh or frozen if you make it the night before the berries will defrost to a lovely compote for the morning).
To boost protein content, stir through a spoonful of unflavoured protein powder or some collagen powder when making the oats. Enjoy!
Blueberry oatmeal flaxseed muffins… sounds like a bit of a tongue twister doesn’t it? I made these to try to get my daughter to eat more fruit and fiber. She used to be the best eater. Leg of lamb, lettuce wraps, fried cauliflower rice, didn’t matter, she was down. Then a few months ago she start becoming a pickier eater. One by one, some of her favorite foods like butternut squash and broccoli started getting thrown on the floor, and she started refusing the little puree pouches. She still is pretty good about most meats and anything dairy or carb-y, but her vegetable intake has definitely gone down.
I’ve been trying to do the approach of just constant exposure of different foods, and not trying to force her to eat anything or make a big deal about any type of food like vegetables or sweets. It’s going greeaaattt guys. Just kidding, it’s making me dead inside but whatever.
Ground and whole flax adds great texture, Omega-3, and fiber.
Nobody in my family gets enough fiber, so I’ve been trying to incorporate fiber-rich foods as much as possible, and I thought muffins would be a great way to do that. I started off using this recipe from King Arthur. KA is a very reliable source for baking recipes, but I found these ones pretty dry. The addition of coconut oil and replacing some of the flour for oats soaked in buttermilk did the trick!
Everyone has been loving these blueberry oatmeal flaxseed muffins! My husband doesn’t like blueberries, so I made a few for him without them. After he polished off those ones, he moved on to the blueberry ones and liked them which is nothing short of a miracle in this house. My daughter liked them so much, that I had to hide them in the microwave because she wouldn’t stop asking for them. I’m not sure if it was the particular frozen blueberries I used, or if it would happen with all frozen berries, but they bled all over the batter. It didn’t bother anyone else, but I think fresh blueberries would have made my muffins look prettier. The additional sprinkle of sugar on top is not necessary, but I love the added sweetness and crunch.
Don’t love how the frozen berries turn my muffins blue but life isn’t perfect
- To freeze: once the berries and cream baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.