England doesn’t usually get very warm, but a few weeks ago
we had a bit of a heat wave. I got to
wear shorts for work and sit outside whilst I had my lunch (until we had some
kind of tropical storm and I had to go back in again, sob!). Then last week I went
to Majorca with my family, which was so beautiful and also a place
that apparently NEVER cools down – think 30 degrees by 10am!
All this heat meant my usual breakfast (porridge) just wasn’t
going to happen, but I didn’t want to replace my favourite meal half-heartedly.
I have to admit that the creation of this breakfast was due
mainly to fluke. I was actually trying to make a smoothie, but what it turned
into was a delicious bowl that I have had almost every morning since. It
is super creamy and sweet, and also (with a tiny bit of prep the night before)
is really quick to make. It’s also very versatile and easy to switch up just by adding different nut butters or a spoonful of cacao – I’m pretty
sure a peanut butter chocolate variation would be incredible.
Ingredients {serves 1}
1/2 cup of oats
1/2 cup almond (or any dairy free) milk or coconut water
1 banana
1/2 tsp vanilla extract (or scoop of vanilla protein for a higher protein option)
1 heaped tsp of cashew butter
Method:
** The night before **
Peel and chop the banana. Place into a container or sandwich bag and freeze overnight.
Combine the 1/2 cup of oats with the almond milk/ coconut water and an extra 1/4 cup of water. Mix well. Place into the fridge overnight.
** Breakfast time **
The next day remove the banana from the freezer and oats from the fridge and place both into a blender. Add the cashew butter and vanilla and blend well. Once all smooth and creamy, pour into a bowl, top with anything you fancy and enjoy!
