Tag: oats

Categories
Breakfast Recipes

Chickpeas and Oats Bake

chickpeas oatmeal
Makes 2 servings.

Look at those creamy baked oats! It makes for a great meal prepped breakfast, just double or triple the ingredients and split them into pack away containers. Me and my husband enjoyed ours outdoors after a nice walk in the forest. They were light and delicious, but also full of protein.

Ingredients:

  • 2 cups cooked chickpeas
  • 1 cup oat flakes
  • 2 bananas
  • 2 tbsp flax meal
  • 1 tsp cinnamon
  • 4 cups water/plant milk (I used water)
  • 2 handfuls of cherries

Instructions:

  1. Preheat the oven at 180 C/350 F.
  2. Mash the chickpeas (optional, I didn’t) for extra creaminess and chop 1.5 bananas.
  3. In a bowl, add the hot water/milk, oats, chickpeas, chopped banana, flax, cinnamon and 3/4 cherries, then mix and set aside to thicken for 10 minutes.
  4. Pour the mixture into one or two baking containers and top with the remaining banana and cherries.
  5. Bake for 15-20 minutes or until the top looks cooked.
  6. Set aside for 30 minutes to cool and thicken even more.

Notes:

  1. Cherries can be substituted with any fruit you have available. I would bake my next batch with frozen raspberries.
  2. You certainly don’t need to bake this. While baking will offer a more beautiful appearance and nicer texture, the microwave or stove top will also suffice when in a hurry.
  3. Experiment with the toppings: nuts and seeds are perfect for a bit of a crunch.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.

Categories
Breakfast Recipes

Protein Blueberry Pancakes

pancakes
Makes 2 servings, 3-4 pancakes each at around 15g of protein.

What is it about Sundays that it makes you crave pancakes? I decided to make these thick, nutritious and filling blueberry pancakes last Sunday, the perfect treat after my run.

Ingredients:

  • 1 cup / 80g chickpea flour
  • 1.5 cup / 120g oat flour
  • 1 cup soy milk
  • 1 ripe banana
  • 2 tbsps flax meal
  • 1/2 tsp backing soda
  • 1 tbsp apple cider vinegar
  • 1/2 tsp backing powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 100g / 3oz blueberries

If lazy, put everything in a blender, starting with the liquids and banana, but folding in the blueberries in a bowl later. Otherwise:

  1. In a small bowl, add the backing soda, apple cider vinegar and soy milk in that order and set aside.
  2. In another bowl, add all the dry ingredients and mix well.
  3. Mash the banana and add it to the dry ingredients together with the liquids. Mix well.
  4. Fold in the blueberries.
  5. Heat a pan on medium heat and add 3-4 spoonfuls , quickly spreading the mixture out in a round shape.
  6. Flip the pancake as soon as some bubbles appear because it will brown quickly.
  7. After about 60 seconds, take the pancake out and cover with a kitchen towel until all are done.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.