Swirled Raspberry Chia Almond Overnight Oats

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On Wednesdays Tuesdays we wear eat pink (oatmeal)…

IMG_1631For some reason I am always craving food as soon as the clock strikes 5 – especially when I am at my desk at work. I don’t really understand why my body decides that 5 pm is prime time for a nutritious meal, because we generally eat lunch here around 1 and I almost always need have some kind of snack (fruit) 2-3 hours after that… but the body wants what it wants… and it seems to want to eat dinner at 5 right now (I call it dinner as I don’t really eat much after the gym)

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Which is actually quite smart of my body, as I generally try to eat a nutrition-dense snack 1-2 hours before my workout (which is super strenuous most Tuesdays)

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After plenty of experimenting last year, I have learned that I do quite well with the oatmeal/nut butter/fruit combo before an intense cardio session, mainly because it isn’t as voluminous a snack as say bananas and nut butter (Yes, sometimes I need more than 1 banana as it doesn’t really satiate me at all anymore, even with a few hard-boiled eggs on the side).

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Another great thing about oatmeal as a snack is that it slowly releases energy, which really keeps me going during the 2 hours. Sports suppresses my hunger, so the idea of needing to eat during a workout makes me slightly queasy…. as do 2 bananas and nut butter before a workout but I will just have to deal with that today…(I kind of didn’t make oatmeal for today’s snack because I ran out of nut butter at the apartment and hadn’t brought more for my last week here)

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This was my first time experimenting with frozen berries – and it was purely because I had frozen berries to use up in the freezer as I will be moving back to Zürich this weekend! The resulting overnight oats were delicious, so I will definitely be incorporating frozen berries more often… or frozen banana, as I think I might still have some lurking in my freezer (I’ve gone off my protein smoothie habit in Munich as the vegan powders I used to love don’t fill me up enough anymore.. it’s a really weird development but I seem to be craving more whey powder and fish with all the extra sports I’ve been doing, thus haven’t been needing the frozen bananas much!)

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I kinda sorta love the fact that these oats are PINK…don’t you?

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Swirled Raspberry Chia Almond Overnight Oats

(serves 1)

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Ingredients:

  • 2-4 tablespoons rolled oats
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • enough almond milk to mix
  • as many frozen raspberries as will fit

Directions:

  1. Place all your ingredients into a container (I used an old nut butter jar – I’ve become a MEGA fan of re-purposing jars) and shake it like crazy. (I added my berries after shaking because they weren’t thawed)
  2. Place in jar overnight
  3. Stir to swirl the oats with the (now melting) raspberries on top
  4. Enjoy!

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With attitude and nail polish, Anoushé xoxo

 

Swirled Cashew and Cocoa Cheesecake Protein Overnight Oats

I’m not sure if you can handle this.

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It tasted like cheesecake. Chocolate cheesecake. *gasp*

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It was just the right amount of sweetness and a whopping 25 g of protein without using protein powder.

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It’s über-healthy, but you wouldn’t think it at all.

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It contains a swirl of my favourite nut butter.

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And most importantly:  It kept me going through my 1.5 h workout (and beyond – really filling!) without weighing me down or making me feel sick during cardio Body Step like my beloved dates and almond butter did.

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O.M.G. #foodporn

…It really was that good.

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This amazing breakfast or snack was inspired by Deryn’s recipe over at Running on Real Food. I absolutely love her inspirational food philosophy and have bookmarked half of her blog already… it’s awesome – she’s awesome – my recipe here is awesome too 😉 (if I dare say so myself)

Swirled Cashew and Cocoa Cheesecake Protein Overnight Oats

(serves 1)

Ingredients

  • 2 tablespoons rolled oats (up to 5 if serving as breakfast)
  • 1 tablespoon chia seeds
  • 100 g low-fat quark (or Greek yoghurt)
  • 1 tablespoon cashew nut butter
  • 1 tablespoon cocoa
  • up to 1 tablespoon maple syrup
  • dash of milk to make it mixable (I used unsweetened almond milk)
  • optional: 1/2 tablespoon cashew nut butter to serve

Directions

  1. Add all the ingredients into a mason jar (or almost empty nut butter jar), except for the extra cashew nut butter, and stir until well mixed
  2. Store your jar overnight in the fridge
  3. Stir in extra cashew nut butter for extra swirls (not an easy task due to cheesecake-like consistency, but totally worth it)
  4. Enjoy 🙂

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Yuuuuuuuuumm!

With attitude and nail polish, Anoushé xoxo