Meal Prep-Baked oats
INGREDIENTS
300g Oats
6 Eggs
300g Blueberries (Please use any fruit you like)
200ml Milk (any milk)
3tsp Honey
This recipe makes 8. I find the best dish to use is a rectangular lasagne dish. Be sure to put a piece of baking paper in between each slice before freezing to ensure they don't freeze together.
- Preheat oven to 180 (160 fan)
- Beat eggs until combined and fluffy.
- Add Oats into a bowl and slowly add the beaten eggs until it is an even wet consistency.
- Add in the Honey, fruit and stir to incorporate fully.
- I also like to add my favourite Collagen/Protein powder into these oats. Just be sure to add in the additional calories for this
- Line your dish with baking powder, or grease with a little oil and pour in the mixture
- Bake in the oven for 30 mins and check it halfway through to ensure it is baking evenly.
- Slice into 8 and leave to cool before freezing. I freeze these in one bag of 5 and the other as 3 so I know I have 1.5weeks of breakfast.
Meal Prep-Chickpea and Butterbean Mix
INGREDIENTS:
1 Can of Chickpeas
1 Can of Butterbeans
30g Almonds (Use any nut combination)
30g Cashews
2tsp Of any seasoning you like! I used Fajita seasoning
Salt and pepper to taste
2 tsp Oil (you will need more oil if using the oven)
- Rinse and dry the Chickpeas, Butterbeans and spray with oil and seasoning.
- Put the Chickpeas in the Air fryer for 25mins on 180 (Check and shake regularly) This may take longer depending on your air fryer)
- After 10 mins add the Butterbeans into the Air fryer with the Chickpeas and cook for the remaining time. You may wish to add both in at the same time, just be mindful that the butterbeans may cook quicker than the Chickpeas.
- For the final 5 mins, add in the nuts. Adjust the timings to suit your preference.
- Leave to cool in the Air fryer to ensure maximum crunchiness!!
I keep these in a zip lock bag. Keep them out of the fridge to ensure they keep away from moisture to maintain the crisp. These can be made using the oven instead.
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