I eat my breakfast at the desk. There. I said it. I love my sleep and I just don't have time (read: make time) to sit down at my own kitchen table in the morning. Am I a bad person?!
I know there are all kinds write ups about why I shouldn't eat at the desk - wahhh Huffington Post making me feel guilty by telling me I'm anti-social and will gain weight in their article here. But yeay for an article on Career Addict for championing eating brekkie at work - because you know what? At least it means I do have breakfast. And everyone knows that's a good thing. I spent way too many years thinking breakfast was 'calories I could do without' when really it prevents overeating later on in the day and gives us energy (which I totally need in the morning).
So this is a great take-to-work recipe which you can make in batches for two or three days and leave in the work fridge in tupperwares. Slice up a fresh banana and sprinkle some chia seeds on top each morning and you're done.
I posted this recipe to Instagram here, check it out and remember to follow me!
PREP TIME: 10 minutes plus overnight soaking
COOK TIME: 0 minutes
- 200ml almond milk
- 60g gluten free oats
- 1 tbsp cacao powder
- 1 tbsp chia seeds
- 1/4 tsp ground cinnamon
- Banana slices, extra chia seeds and cacao nibs to top
1. In a bowl or tupperware mix your oats, almond milk, cacao powder, chia seeds together until combined well.
2. Pop in the fridge for 2hrs or ideally overnight. When you're ready to serve, top with banana slices, a sprinkle of chia seeds and cacao nibs for a little bitter chocolate flavour. Or anything else you fancy!