Oh July – you beautiful beautiful month, you!
What’s not to love about this time of year? We have that delicious hazy morning light to wake up to, balmy evenings to eat al fresco come dinner time and every one just seems to be happier in general… Have you noticed that?! It’s most likely for a number of reasons: Like how we are finally getting that hit of vitamin D we all so desperately craved for, or the fact that they we still have a sexy summer of festivals, vacays and general relaxation still to look forward to. Or perhaps it could be the sporting event of the season that never fails to bring a sense patriotic pride to the air; the one that has us dosing up on all the strawberries and makes drinking prosecco in the middle of the day 100% acceptable: Wimbledon.
This recipe here is exactly the kind of thing I’ve been loving on my breakfast rotation as of lately, and it just so happens to fits oh-SO perfectly with the whole tennis theme we’ve got going on. Prepping it the night before means you have it ready to go come the AM when you can catch up on the latest Wimbledon news, get your shit together and embrace the day that is taking you that little bit closer to your summer getaway. (16 days and counting!)
I have proudly named it the ‘Gut Loving Parfait’ all for good reason. Firstly, because it is becoming apparent that I am a total, unashamed gut health geek. Secondly, because soaking those oats not only ensures that they turn in to a creamy dream, but also means that they are a hell of a lot easier to digest. I’ve combined them with my staple additions of collagen powder (gut healing, high in protein and super skin boosting… YAS!), my trusty digestive enzymes/probiotics, cinnamon, chia and Nush’s in-SANE almond milk yoghurt for good measure – but you can really keep it as simple as oats, yoghurt, milk, cinnamon and any seeds you’ve got going. You’ll also notice that I don’t add any extra sugars, but you could also adjust the sweetness to your taste!
Now with the fruity ‘sorbet’ topping, you can either prepare it the night before so it’s all completely done, or make it quickly in the morning before serving for a game changing layer that will no doubt make your stomach one happy and satisfied camper. Berries (hands down my fave fruit to take advantage of when they’re in season!) go so damn well with the fresh mint and ginger – which are both epic digestive aids to help eliminate bloat and soothe inflammation. A parfait that tastes like dessert but boasts all the gut benefits? Now that’s something I can get down with!
- 3 tbsp rolled oats
- 2 tbsp chia seeds
- 90g yoghurt of choice
- 100ml almond milk/milk of choice
- dash cinnamon
- optional: 1 scoop collagen, 1 probiotic capsule
- 1 small handful frozen strawberries or raspberries, chopped
- 5 mint leaves
- 1 inch ginger, chopped
- 1 tbsp lemon juice
- toppings of choice - I like cacao nibs, bee pollen and coconut
- The night before, combine the oats, chia, cinnamon, yoghurt, milk, collagen and probiotics (if using) in a bowl and stir well. Place a saucer on top and leave to soak and work that magic.
- In the morning transfer in to a glass or jar and make the sorbet by blending the strawbs, mint, ginger, lemon and a little water if needed. Add a sweetener here if you like!
- Pour on top of the oats and top with whatever you've got going.