I have been baking oatmeal into lots of baked goods lately, in an attempt to create a variety of reasonably healthy and filling breakfast options. Having food ready to go in the morning has been really helpful in getting my days off to a good start the last few weeks, and this recipe is no exception.
These muffins are delightful because they combine hearty oats with fresh seasonal raspberries and blueberries. There’s nothing better than baking with fresh fruit, and I certainly miss berries in the Fall and Winter when they’re not as juicy (or affordable). Plus, the zucchini in these muffins keeps them moist and lighter than the average oatmeal muffin, so these won’t leave you feeling weighed down. Perfect for a summer morning!
I have been coming across so many blog entries about chia pudding and cold oatmeal lately, my curiosity got the best of me and I combined both concepts into one recipe this weekend.
The basic premise of chia pudding is that chia seeds, a very healthy and nutrient-packed superfood, take on a tapioca-like texture when they’re soaked in any liquid. This quality makes these seeds the perfect candidate for a healthy dessert option. They are an easily digestible plant-based protein, easy to integrate into various recipes (they’re often used as egg replacements in vegan baking, since they bind ingredients together effectively), and neutral in flavour. And yes — chia seeds are used to grow the “hair” on Chia pets!
Cold oatmeal, on the other hand, is made by combining oatmeal and milk — either dairy or non-dairy — and letting it sit in the fridge for a few hours. The idea is that you can enjoy a healthy filling oatmeal breakfast in the summer without having to have it hot, which can feel a bit heavy when it’s warm and humid out. Oats are an excellent source of fibre and protein, low on the glycemic index, and may help reduce risks of heart disease (according to the FDA). What’s not to like?
Naturally, I can’t just follow a recipe, so when I decided to try my own cold oats/chia pudding, I had to make up my own… no recipe escapes unaltered when I get my hands on it!
Ever since I’ve started eating breakfast regularly, I wake up every morning and I am ravenous! I’ve graduated from just having a smoothie and I’m now supplementing my morning shake with other foods. In fact, I find that if I front-load my day with good, filling food, I have more energy throughout the day and I tend to eat less junk food. I assume this is because my blood sugar levels are more balanced, but I don’t know for sure.
Because I’m a total breakfast convert now, I’m trying to find some tasty and healthy breakfast options to start adding variety to my morning munching.
My basic criteria for breakfast are:
– lots of protein
– lots of fibre
– as much fruit as possible
– really quick to make
– and of course, it has to taste good