black and white rectangle showing hazelnuts

Oats

For my weekday breakfasts I prepare these oats on a Sunday night to last until Friday.  For the weekend I treat myself with these brunch pancakes and chia jam.

 

RECIPE: RED VELVET BEETROOT OATS

Ingredients

Oat porridge 100g

Oat Bran 20g

Oat milk 400g

Cinnamon powder 1g

Beetroot (cooked and grated or finely diced) 350g

Cocoa 15g

Honey 20g

Vanilla pod seeds (or vanilla extract 1.25 g) 1

Chocolate chips 15g

Orange 1

Orange zest 2.5g

Coconut shredded 20g

Chia seeds 5g

Flax seeds 5g

 

Method

Step 1: In a bowl fold all ingredients together except for the orange segment.

Step 2: Transfer it to an airtight container, cover and refrigerate it overnight.

Step 3: Before serving just add the orange in segments and a bit of almond milk if required.

Without the orange segments it lasts 3 days in the fridge.  Without the beetroot and orange it can last up to 5 days in the fridge.

 

RECIPE: CHOCOLATE PANCAKES

Ingredients

Cocoa powder 90g

Oats flour 45g

Buckwheat flour 45g

Eggs 6

Almond butter 150g

Baking powder 15g

Rapeseed oil 90g

Greek yogurt 90g

Honey 25g

Zest of 1 Orange.

 

Method

Step 1: In a food processor mix all the ingredients until smooth.

Step 2: Cook in a hot greased non-stick frying pan.

For large batches, keep pancakes in a baking tray and warm in the oven just before serving.

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