Baked oatmeal with apple, berries, nuts and seeds


Baked oatmeal with apple, berries, nuts and seedsThis colourful baked oatmeal is a vinter favourite of mine, it is warming, super filling, easy to make and so delicious – seriously it’s almost like having a (healthy) cake for breakfast! It is so versatile as well and you can pretty much use whatever berries (works very well with frozen ones), nuts, seeds etc. you have available and I love experimenting with new flavor combos. The best part is that you can make a big portion and then have breakfast for the following days, just warm it up (in portion sizes) and it tastes just as good as when you first made it ❤︎

You can find the recipe in Danish right here!

Baked oatmeal with apple, berries, nuts and seedsIngredients – 4 servings:
170 grams raspberries, fresh or frozen
½ apple, chopped
3 deciliter (about 1.2 cup) rolled oats
1 tablespoon chia seeds
1 tablespoon hempseeds
1 ½ teaspoon pure vanilla powder
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 tablespoon coconut sugar
A pinch of sea salt
1 egg
3 ½ deciliter (about 1.4 cup) milk – I used oat milk

Toppings:
½ deciliter (about 0.2 cup) almonds, chopped
½ deciliter (about 0.2 cup) mixed sunflower and pumpkin seeds
½ apple, chopped
1 deciliter (about 0.4 cup) berries, fresh or frozen – I used raspberries and blueberries
1 tablespoon honey
½ teaspoon cinnamon


Baked oatmeal with apple, berries, nuts and seedsDirections:
Start by preheating your oven to 180 c 7 360 f. Then grease a pan with a little coconut oil (I used one that is 20 x 20 centimeter) and add the raspberries and chopped apple. Add the rolled oats, chia seeds, hemp seeds, vanilla powder, baking powder, coconut sugar and salt to a bowl and mix everything well. Pour the mixture onto the raspberries and apple. Then add the egg and milk to the bowl and whisk well, pour the mixture onto the oat/seeds mixture in the pan.

Make the topping by simply mixing all the ingredients, keep stirring until everything is coated by the honey and cinnamon. Add the topping to the pan and make sure it is divided evenly.  Bake the oatmeal for 35-40 minutes at 180 grader / 360 f. The baked oatmeal is done when it turns lightly golden and all the milk have been absorbed.

Serve the baked oatmeal with a little bit of greek yoghurt and a drizzle of honey, enjoy! ❤︎

Note: You can easily save and reheat any leftovers for an easy and delicious breakfast the next day.

Baked oatmeal with apple, berries, nuts and seeds

Superfood granola with cinnamon and ginger

 photo 296415ff-bd50-4817-a11e-429dc233b3e6.jpgAs you have probably noticed I absolutely love making my own granola and I am always trying new recipes and flavor combinations. It is beyond easy to make yourself and it can not only help you save money, but homemade granola often taste so much better than the store-bought ones as well + when you make it yourself you know exactly what is in it – no added nasties! This superfood version is made with a little bit of everything from my many mason jars filled with goodies, but you can easily swap out some of the ingredients if you do not have them. I spiced this batch a little with cinnamon and ginger, but I absolutely love to combine cinnamon and vanilla as well for a sweeter version. Enjoy! ❤︎

You can find the recipe in Danish right here + find more granola recipes right here!

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Ingredients:
5 deciliter rolled oats
1 deciliter almonds, chopped
1/2 deciliter unsalted cashews, chopped
1/2 deciliter pumpkin seeds
1/2 deciliter sunflower seeds
3 tablespoons chia seeds
3-4 teablespoons honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger

1/2 deciliter goji berries
1/2 deciliter dried mulberries
1/2 deciliter dried apricots, chopped
1/2 deciliter raisins

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Directions:
Start by mixing the oats, nuts and seeds with the honey, cinnamon and ground ginger. Divide the mixture on a baking tray lined with parchment paper and bake it in a preheated oven at 180 c / 360 f for 15-20 minutes until it turns lightly golden and gets nice and crispy – make sure to stir it every 5 minutes. Set the granola aside to cool and then mix in the dried fruit. Store it in an airtight jar. Enjoy!

Happiness in a jar – Colorful breakfast parfait

Happiness in a jar – Colorful breakfast parfait

Ingredients – 2 parfaits:

Raspberry bliss smoothie:
1 banana
1 cup frozen raspberries
2-3 tablespoons goji berries – optional (buy it right here, affiliate link)
1 tablespoon hemp seeds – optional (buy it right here, affiliate link)
Oat milk to blend

Vanilla chia pudding:
3/4 cup milk of choice, I used oat milk
3 tablespoons chia seeds (buy it right here or here, affiliate links)
1/2 teaspoon pure vanilla powder (buy it right here, affiliate link)
Sweetener of choice, I used a couple drops of liquid stevia

Toppings:
2 tablespoons peanut butter
2 handfuls granola – recipe right here!
Your favorite fruit – I used sliced kiwi, currants, blueberries, raspberries and blackberries
1 tablespoons bee pollen (buy it right here, affiliate link)

Directions:
Start by preparing the chia pudding by simply stirring everything together and let it sit in the fridge for an hour (it might need more time) until the chia seeds have soaked up the oat milk and has a pudding like texture. Then make the raspberry smoothie by simply adding all ingredients to a blender a pulse until smooth (don’t add too much milk, you want it to be nice and thick). Pour the smoothie into the jars, top it with the chia pudding, peanut butter, granola, fruit and bee pollen. Serve right away, enjoy! ❤︎

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A morning favorite // Yoghurt bowls with superfood toppings

dsc_6978 dsc_6968Sponsored. This post is made in collaboration with Valio – taste which is offered completely lactose-free

Hi lovelies! Today I want to share one of my favorite go-to breakfasts, it is healthy, beyond delicious, super easy to make and filling as well. I absolutely love making smoothie bowls and healthy parfaits for breakfast, but since I am as far from a morning person as one can be, then I often prefer an even easier alternative like yoghurt or skyr/greek yoghurt bowls with lots of tasty and nutritious toppings.

This morning I made these colorful and delicious yoghurt bowls with my favorite super easy granola (I usually make it the night before and make a big batch for the entire week) for my little sister and I. We have both been craving healthy and light meals for breakfast after our Moroccan trip, where we went a little overboard with all the delicious bread and pastries offered at our hotels. I used the yummy Valio lactose-free raspberry, peach, apricot yoghurt that I have shared with you guys before. I absolutely love that it is so fresh and summery (just what I need in this dark and gloomy Danish weather) + the best part is that it is completely lactose free (perfect since my little sister is lactose intolerant), it is thick and creamy (not a fan of watery yoghurts) and it does not contain any artificial sweeteners. I topped the yoghurt with freshly made honey toasted superfood granola (directions below), berries, banana, bee pollen and freeze-dried raspberry, so yum!

You can find more information about Valio and their lactose-free products on their website and Facebook page.

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Quick and easy honey toasted granola
To make the granola simply melt a little honey on a pan on medium to high heat, add rolled oats, chopped nuts and a mix of seeds as well (I prefer to use sunflower seeds and flaxseeds) + I like to add a little cinnamon and pure vanilla powder for extra flavor. Toast the granola for 5-10 minutes until it is lightly golden, but make sure to keep and eye on it and stir the granola every few minutes. Take the pan off the heat and mix in some extra goodies if you’d like, I usually add chia seeds, hemp seeds and dried mulberries. Let it cool completely before pouring it into an airtight jar – it keeps for a week or two.

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Immune boosting turmeric overnight oats

Immune boosting turmeric overnight oatsWhenever we hit this time a year I start to feel a cold creep up on me, which is why I try my best to supercharge my diet with lots of ginger, turmeric, freshly pressed juices (beet, carrot, ginger, lemon, apple is my favorite), matcha tea, seasonal veggies and fruit, herb teas, raw honey and chia seeds! It almost always works like a charm and it is thankfully very rare that I get sick these days. I can see such a difference in my health and digestion (I suffer from IBS) since I changed my diet and started living a healthier life.

One of the things that I particularly stock up on in the fall is turmeric, I love to use both fresh and ground turmeric and it can quite easily be incorporated into most meals. I particularly love to add turmeric to my juices (haha remember to wear gloves if you use fresh turmeric though!) and to my soups and curry dishes, but it is a lot of fun to experiment with new and different ways to use it as well. This recipe for overnight oats is one of my new ways to add a bit more turmeric into my meals, it is so colorful and pretty + nutritionally jam-packed with goodness. I will write a post on turmeric and its benefits asap, there’s a very good reason that I love so much ;)

Immune boosting turmeric overnight oats Immune boosting turmeric overnight oats Immune boosting turmeric overnight oats

Ingredients:
1 deciliter (equals 0.4 cup) oats
1 tablespoon chia seeds
1/2 – 1 teaspoon ground turmeric – adjust amounts to your liking
1/3 teaspoon cinnamon
1/4 teaspoon pure vanilla powder
1 1/2 deciliter oat milk, almond milk or coconut milk
3 tablespoons skyr or greek yoghurt
A couple drops of liquid stevia
A pinch of black pepper (it enhances the bioavailability of turmeric)
1 very ripe banana

Immune boosting turmeric overnight oats

Directions:
Simply mix everything except the banana and let it rest in the fridge for at least a couple of hours or overnight. Before serving you can either mash the banana and mix it in with the overnight oats or you can blend the banana and overnight oats for a smoother texture. Serve right away and make sure to add your favorite toppings! I topped mine with raspberries from the garden (both red and golden), pomegranate seeds, blueberries, raw coconut chips and mint leaves. Enjoy!

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