I used to be extremely militant about what I ate, when I ate and how much I ate. Cue the eating disorder that ravaged me for a good 3 years.
Even when I thought I had recovered, portion control was still a very difficult thing for me to master. I would eat small amounts of food, so it was no surprise that after training, I would be heavily fatigued with barely enough energy to do anything else afterwards.
When I became a vegan, I learnt how to use food to heal and fuel my body, as opposed to punishing it for being too big, not skinny enough or just not right. Now eating is my favourite activity.
One of my favourite things to have for breakfast is overnight oats. Whenever I am pressed for time, this is what I have. It’s quick and easy and so good for you. Oats get a bad rep for being boring but with a few simple additions, you can make oats exciting and the taste is far from bland. Oats are great because they keep you fuller for longer, I like to use traditional old fashioned oats with no added sugar or flavouring in them, as the base for this recipe. Oats contain beta glucan, which is a soluble fibre that aids in fighting and preventing cancer and obesity. It also helps in reducing cholesterol, blood pressure and maintaining a healthy heart.
Here’s my overnight oats recipe.
- A generous helping of oats (you choose how much you want, you can either make enough for the next day or the whole week.)
- Non-GMO soy milk (or any other dairy free alternative.)
- A seed mix of chia seeds, sunflower seeds, linseeds and sesame seeds, this is a great way to pump in some omega 3,6 and 9 into your system.
- 2 bananas sliced
- coconut blossom sugar (optional
The rest is pretty straight forward. Cover the oats with enough milk to completely cover them, then add your seed mix and bananas. Stir well and place in the fridge. The next day, your oats will have a creamy texture and you can either choose to have them as they are or to heat them up a little bit in the microwave. How’s that for a quick breakfast?