I like to call these ‘slabs’ because they are quite rustic but that’s the best thing about them. They don’t have to be PERFECT. I have them every morning so i don’t have the effort to make them look too pretty. I find them a great breakfast because they keep your energy levels high for a long period.
This breakfast is extremely healthy because it has oats in it which give a slow release of energy that we get from eating low glycemic index foods and complex carbs, so energy is released at a consistent rate. This prevents spikes and falls in our blood sugar levels which isn’t ideal when you have a big list of things you need to get done that day.
Cinnamon also contains high amounts of Manganese which helps the body form connective tissue, bones, blood clotting factors, and sex hormones. It also plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. The chia seeds and peanut butter contain high protein which reduces appetite and has been shown to reduce the desire for night time snacking by 50%. Furthermore, any sugar in this recipe for e.g. sultana is natural and the body can easily breakdown unlike normal sugar that sticks to your body turning to fat. I love this recipe because it is versatile for anything such as being used as a snack which can curb cravings and ensure that your metabolism is kept stoked up and burning all day long.
- 6 tablespoons of water
- 2 tablespoons of chia seed
- 1 heaped teaspoon of ground cinnamon
- ½ teaspoon vanilla essence
- 1 tablespoon of maple syrup (optional depending on your sweet tooth)
- 1 heaped cup of oats
- pinch of salt (optional)
- ½ cup sultanas (or dried fruit of your choice, dried figs chopped up are also tasty)
- crunchy peanut butter (as much as you want!)
- 1 full banana for decoration.
This makes two servings. Costs 50p a serving!!!!!
- Preheat the oven to 180 degrees. Mix the 6 tablespoons of water and the chia seeds to make the equivalent of 2 chia eggs. Leave this to stand for 5 minutes to combine.
- Stir the oats, maple syrup, vanilla essence, cinnamon, sultanas and salt, makes sure the sultanas are even distributed in the oats and not stuck together so you get a piece of dried fruit in each bite.
- Add the chia eggs to the oat mixture and mix for about three minutes.
- Let the mixture sit so the chia eggs can stick to the oats whilst you line your baking tray with a greaseproof paper, then place the mixture onto the lined baking tray and try evenly place it so it’s the same width throughout the oat slab. Put it into the oven at 180 degrees for 40 minute (NO LONGER THAN THAT, or else the mixture will dry out!). Yes, caps were truly needed there.
- Then they are all done! Easy and scrumptious. Let them cool on the pan for a good 30 minutes or so. (However, I always have a nibble, they’re too irresistible and healthy which is a bonus!) Then you can smother then in peanut butter to your liking and add your sliced banana. These should stay in date for many days if kept in an airtight container. I also like to keep them refrigerated and only put the peanut butter on when I’m about to eat them.
- I usually like to accompany these with a ‘steamy’ hot chocolate where I use a table spoon cacao powder (did you know cacao powder is a super food?), 1 cup soya milk, warmed up in the microwave. Keep a close eye on it, it should only take approximately 30 seconds. Boil the kettle and top your cup with hot water and stir till its mixed very well. You can maple syrup but I enjoy the strong taste of chocolate so I skip that step. It’s a spot-on combination.