Salted Chocolate Raspberry Brownie Oatmeal

You guys…

Remember that one time I went totally crazy and put avocado in to my smoothie? Well…

Photo on 24-01-14 at 15.39

Oops I did it again… only this time I put it into Oatmeal!

Photo on 24-01-14 at 15.52 #2I got the inspiration for this rad oatmeal from none other than the Oatmeal Artist herself. Her version is baked, but that didn’t stop me from using similar ingredients and cooking them in a pot!

Photo on 24-01-14 at 15.51I’ve always loved the combination of nut butter and raspberry. I’ve also always loved chocolate and raspberry. Did you know that when you combine cocoa with almond butter it tastes sort of like a brownie? And then you throw some raspberry jam in there and you get an oatmeal so spectacular that it reminds you of these brownies I made a few years ago for Valentine’s day…

Speaking of which, I might just have to make those again this year and eat the whole pan myself while watching Bridget Jones (#foreveralone)

Photo on 24-01-14 at 15.39 #3Anyhoo, these oats were great! I ate them before going to Barre à Terre and Jazz. That’s right, I went back to dance! It’s been a month since I’ve danced, and a few months since I’ve gone to my favourite studio, but the old me is back! I’ve gone to dance a couple of times since last Friday and am hooked again… sadly however, I’ve been neglecting the gym…

Stay tuned for this weeks Funky Friday where I will be giving a recap 🙂

Salted Chocolate Raspberry Brownie Oatmeal 

(serves 1, inspired by the Oatmeal Artist)

Ingredients

  • 1/2 cup oats
  • 1/3 avocado
  • 1 cup water or milk (or half/half)
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond butter
  • 1 tablespoon cocoa powder
  • 1 tablespoon raspberry jam
  • 1 tablespoon maple syrup to sweeten, if necessary
  1. Bring the milk with vanilla extract to a boil and then add in the oats
  2. Once the milk has settled slightly stir in the almond butter, avocado and cocoa powder
  3. Cook until oatmeal has reached a creamy consistency
  4. Add in the raspberry jam
  5. Enjoy!

With attitude and nail polish, Anoushé xoxo

 

Fudge Oatmeal

Steel-cut oats, oh why don’t you soften overnight?! Probably because it’s winter and they are telling me to eat them in a massive, hot, steaming bowl before dance instead!

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This is exactly what happened with this bowl when my plans went rogue. I wanted to eat my oats during my Dance History class after Contemporary and before the gym, but my tummy was expecting a proper breakfast that morning instead.

So, I cast my conference book on the Cockney school aside and ran to the kitchen to heat up the oats I had prepared a few nights earlier. I also decided to go a little crazy and add some banana, which reminded me of the Oatmeal Artist and how she uses banana in chocolate flavoured oatmeal to add fudge-like flavour; and voilà, an oatmeal star is born!

IMG_0430I was extremely pleased with the flavour and dreamy creaminess. Steel-cut oats are definitely more fun to use than regular rolled oats!

Pre-dance Fudge Oatmeal

Ingredients:

  • 1/2 cup steel-cut oats
  • up to 1 cup of chocolate almond milk
  • 2 tablespoons of Decadent Blend: Chia and Flaxseed with cocoa and coconut
  • 1/3 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 banana

Directions:

  1. Place milk in a pot and bring to a simmer
  2. add in oats
  3. add in the rest of the ingredients
  4. stir and cook until banana has melted into the oats
  5. serve and enjoy!