It’s no secret I eat porridge for breakfast almost every day. Here is a small variation: baked oatmeal.
Fruity baked oatmeal
Per serving: 371 calories
Ingredients (serves 1)
- 50 g oats
- 200 ml oat milk
- ½ Banana
- 100 g frozen berry mixture
- Fruit to garnish
Crush the banana with a fork. Pour the oat flakes into a medium sized casserole dish. Add the crushed banana and oat milk.
Then pour the berry mixture over it and spread evenly. Bake in a preheated oven for 15 minutes at 200 degrees.
If you like, you can garnish the porridge with fruits of your choice afterwards. I used the rest of the banana and some blueberries and raspberries.
This spinach sauce is one of my favourites right now. Goes super fast and so incredibly good. If you wanted to save some calories, use unsweetened almond milk instead of oat cream. I don’t think you can tell the difference in taste.
Vegan pasta with spinach sauce
Per serving with oat cream: 841 kcal / per serving with almond milk: 492 kcal
Ingredients (serves 1)
- 100 g ribbon noodles
- 1 onion
- 1 tsp rapeseed oil
- 250 ml oat cream or 200 ml almond milk
- 70 g frozen spinach
- 50 g date tomatoes, halved
- ½ tsp paprika powder
- 1 pinch of nutmeg
Cook the ribbon noodles. Peel the onion and chop roughly. Heat rapeseed oil in a pan and fry onion pieces for 2-3 minutes until translucent.
Add the oat cream, spinach, tomatoes and spices and simmer for about 10 minutes at medium heat until the spinach is completely defrosted and the tomatoes look a bit overcooked.
Add the noodles and leave to stand for another 10 minutes so that the noodles absorb the sauce slightly. Season with salt and pepper.
Unfortunately, the preparation time for baked vegetables always takes a bit, depending on the type of vegetable. But it’s worth the wait. To make sure I eat enough protein throughout the day, I usually add beans or chickpeas.
Vegetables with white beans and guacamole
Per serving: 365 kcal
Ingredients (serves 2)
- 1 eggplant
- 1 red pepper
- 1 courgette
- 1 can of white beans
- 1 tbsp rapeseed oil
- 1 avocado
- 1-2 date tomatoes
Wash the vegetables and pat dry. Additionally, remove seeds from paprika. Then cut everything into small cubes and put into a large bowl. Add rapeseed oil and a little salt. Place the vegetables in an ovenproof dish and bake in a preheated oven at 200°C for about 40 minutes. Rinse off the white beans.
Cut the tomatoes into very small cubes. Crush the avocado with a fork and add the tomato cubes. Season with salt. Mix the white beans with the finished vegetables and serve with guacamole.