I’ve been wanting to share this healthy breakfast recipe with you for so long now that I’m super excited to be finally publishing it! I eat this dish literally at least once a week, or even more so in winter when the only thing that makes me complete my early morning run is knowing that I get to enjoy a great big bowl of steaming hot double chocolate oatmeal when I get in. If that isn’t enough motivation to make me run as fast as I can, nothing is going to get me moving!
Have you tried chia seeds yet? If not, you’re seriously missing out. Those tiny black and white pin pricks that look like they wouldn’t have any affect on your body at all are the total opposite. They are amazing – so much so that I eat them every single day without fail! Because they’re so tiny, mild in flavour and versatile, you can easily add them into practically every meal to give your body a nutritional boost it will definitely thank you for.
You’d think being a professional writer as well as lover of everything citrus and consuming vast quantities of the stuff that I’d be able to spell “marmalade”. But you’d be wrong. Thankfully, before I went to work on this post, I Googled the word (like I should have done before I posted my homemade eggnog recipe only to find out it’s “eggnog” not “egg nog”) and found out it’s marmalade with an a. Not marmelade with an e. And with that literary rant over, we can get onto the good stuff!
A few months ago I bought a packet of chia seeds, thinking that the only way I could make overnight oat recipes thick and creamy was by adding chia seeds to the ingredients. FYI, I have since learnt that using half natural/Greek yoghurt and half milk when it comes to the liquid works perfectly as an alternative. Anyway, I added chia seeds into my overnight oats one evening and then when it was time for breakfast in the morning I absolutely hated the texture. Two words sprung to mind – frog spawn.