Boost your satiety levels with these simple tweaks for the humble overnight oats.
Our mornings start off pretty ordinarily. The pup gets a walk at some point, we shower, eat a hearty and filling breakfast and get ourselves off to work.
Living in Manhattan, our breakfasts need to be quick and protein-filled because, as you’ll find, I have a snacking problem. I’ve found many ways to fulfill this requirement and my favorite so far is the good old overnight oat bowl.
Any variation on overnight oats takes a maximum of 5 minutes to prepare and you can make these with any toppings and mix ins that tickle your proverbial.
The simplest iteration of this delight is rolled oats and liquid, left to soak overnight. My version ups the fiber and protein content with two additions: Chia seeds and cottage cheese.
A teeny 2 tablespoons of Chia seeds packs a 4 gram punch of protein and 8 grams of fiber to clean up your insides. The tiny seeds are a sneaky boost to your Omega 3 levels and cement their rockstar status with solid levels of iron, magnesium, calcium, potassium and antioxidants. Seriously, put these on everything. Chia-crusted leg of lamb? Chia ketchup. Oooh, Chia-infused latte. Got the husband-hook…
Cottage cheese just sounds old-fashioned. “Cottage” doesn’t evoke the images of v-shaped torsos and defined biceps, huh? I personally think of doilies when I hear that word.
Irregardlessly irrespective, dem cheese got game. A serving of full fat cottage cheese contains a ridiculous 25 grams of protein, a good lot of calcium and your entire day’s worth of selenium, an anti-aging antioxidant.
So, while we are mostly diary-free because of lactose-intolerence and icky baby cow food factor, we do eat cheese and yoghurt as a lot of the lactose has been eaten up by the bacteria/fermentation process.
Okay, enough with the chatter. I’m shutting up and giving you the recipe:
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