Övernattad gröt med äpple och chokladgranola

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Visste du att Övernattad gröt (mitt svenska namn på klassikern “Over nigh oats) är den förmodligen smartaste frukosten någonsin pga kan förberedas flera dagar i förväg och då tar det ca 10 sekunder att få frukosten på bordet (eller i farten) på morgonen. Här kommer en av alla mina varianter på frukosten som funkar året om!

Övernattad gröt med äpple och chokladgranola

2 portioner

Ingredienser

2 dl havregryn

2 msk chiafrön

1/2 tsk kanel

1 krm kardemumma

1 krm gurkmeja

4 dl växtdryck + 1 dl vid servering

2 förpackningar Puori B12 Berry Booster

1 näve färsk mynta

Chokladgranola

3 dl blandade fröer och / eller nötter

1 msk lönnsirap

1 msk chiafrön

1 tsk olivolja

1 tsk kakao

2 nypor flingsalt

1/2 dl torkade eller frystorkade bär / frukt

Äppelkompott

2 röda äpplen

2 msk vatten

Gör såhär

Övernattad gröt: Blanda ihop havregryn, chiafrön, kryddor och växtdryck. Låt stå fem minuter och rör sedan om igen. Ställ in i kylen över natten.

Chokladgranola: Värm ugnen till 175°C. Hacka nötterna grovt. Blanda samma alla ingredienser, förutom bär / frukt. Lägg ut på en plåt, rosta i mitten av ugnen i ca 10 minuter, rör om ett par gånger, tills granolan är gyllene och krispig. Låt svalna. Blanda med torkade bär / frukt.

Äppelkompott: Dela äpplena på mitten, kärna ur och skär resten bitar. Koka upp tillsammans med 2 msk vatten till en kompott.

Koka upp 1 dl växtdryck. Ta ut gröten och blanda ner den heta drycken efter tycke och smak (beroende på hur tjock du vill ha gröten). Fördela i 2 skålar. Toppa med kompott och granola, strö över Puori B12 Berry Booster och finhackad mynta

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Did you know that ONO might be the most genius breakfast ever because it can be prepared days ahead and then it only take you about 10 seconds to have breakfast served in the morning! Here is one take on a favourite brekky that works perfectly well all year around!

Over night oats with apple and chocolate granola

Serves 2

Ingredients

2 dl rolled oats

2 Tbsp chia seeds

1/2 tsp ground cinnamon

1 pinch ground cardamom

1 pinch ground turmeric

4 dl plant mylk + for serving

2 packages Puori B12 Berry booster

1 handful fresh mint

Chocolate granola

3 dl mixed nuts and seeds, chopped

1 tbsp maple syrup

1 tbsp chia seeds

1 tbsp olive oil

1 tsp cacao

1 pinch flakey salt

Apple compote

2 red apples

1 Tbsp water

How to

Whisk together rolled oats, chia seeds, spices and 4 dl plant mylk. Let sit 5 minutes. Stirr agan and put in the fridge over night.

Granola: Pre heat the oven to 175°C. Toss together all ingredients for the granola, except for the dried fruits / berries. Put on a baking tray, bak in oven for about 10 minuter, stirr half way through, until golden and crisp. Let cool. Toss together with the dried fruits / nuts.

Apple compote: Cut the apples in half, remove the . Cut the rest in smaller pieces and cook in a saucepan with a splash of water until you get a compote.

Before serving. Heat 1 dl plant mylk before serving, pour in to the over night oats and stirr (add as much as you want depending on how thick you like your ONO). Top with compote (cook chopped apples + splash of water until a compote) and granola. Sprinkle the B12 Berry Booster on top and garnish with fresh mint.

Buckwheat carrot porridge with - lots of things

Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!

Photo by Agnes Maltesdotter

Buckwheat carrot porridge with - lots of things

Serves 2

Ingredients

1 dl / 0.4 cups rolled oats

1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *

3 dl / 1.2 cups water

2 dl / 0.8 cups unsweetened plant mylk of your choice

2 carrots, peel still on and finely grated

1 Tbsp fresh ginger, grated

1 tsp ground turmeric

a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)

sweet cocktail tomatoes

tahini

shredded coconut

dried organic fruits and berries (such as goji berries, mulberries, apricots)

walnuts

How to

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.

Saffron scones with coconut yoghurt and fresh fig compote

Saffron scones with coconut yoghurt and fresh fig compote 

Makes 10 scones

Scones

4 dl oat flour 

3 dl buckwheat flour

1 tsp baking powder

1 tsp bicarbonate of soda 

1 tbsp potato starch 

1 tsp himalayan salt

1/2 gram pure saffron, ground 

1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)

75 g cold pressed olive oil

3 dl oat yoghurt 

Fig compote

8 fresh green figs 

1/2 organic orange, freshly squeezed juice + zest 

1 tbsp honey 

1 tsp chia seeds (optional, for a thicker consistency)

1 pinch pure vanilla powder 

To serve

coconut yoghurt 

fresh figs 

How to

Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky. 

Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.

Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning. 

Serve scones freshly baked with coconut yoghurt and fig compote. 

Happy holidays and lots of love! 

Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.