What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Going for Gold

Banana Chia Seed Turmeric Overnight Porridge.

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Besides the fact that this overnight porridge looked like mustard, I was very skeptical about a sweet turmeric porridge.

Don’t get me wrong, I love using turmeric on my eggs and especially on those Blueberry, Turmeric, and Granola Muffins! But a cold turmeric porridge was tough for my tastebuds to understand before actually tasting.

But of course, I was wrong! The combination of turmeric, cinnamon, and banana was more than heavenly. Just have to not think about the mustard look while eating. 😉

Ingredients: (serves 2, per serving without toppings: Calories 285, Fat 7g, Carbs 43g, Protein 15g)

  • 1/2 large banana mashed, overripe is best
  • 1 cup oats
  • 2 tbsp chia seeds
  • tsp turmeric (ground turmeric powder)
  • tsp cinnamon
  • 2 tsp vanilla extract
  • cup unsweetened almond milk (Califia Farms)
  • 1 cup water
  • 2/3 cup siggis plain yogurt

Directions:

  • Place oats, chia seeds, turmeric and cinnamon in jar (preferably one with a lid).
  • Mix in mashed banana to the oat mixture. 
  • Add remaining ingredients, put lid on the jar, and shake until everything is combined.
  • Refrigerate overnight.
  • Divide equally into two bowls or glasses. Top with more Siggis yogurt, mashed raspberries, and Coconut Banana Granola!

Pro tip: After the photo I drizzled maple syrup on top. DO IT.


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Coo coo for Granola

Coconut Banana Granola

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The struggle of finding a low sugar healthy granola is so real!

Instead of living a granola-free life, I decided to make my own.

Ingredients: Serves 3 (1/2 cup per serving)

  • 3/4 cup rolled oats
  • 1/2 mashed large banana
  • 2 tablespoons sugar free maple syrup
  • 1/4 cup Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon

You may add in any other mix-in’s you’d like here! Raw nuts, dried fruit, dark chocolate chips.

Directions:

  • Preheat oven to 325 degrees F.
  • Line a baking sheet with parchment paper.
  • Place a medium skillet over medium heat. Add cooking spray to the pan and toast coconut flakes, stirring frequently, until lightly browned. Transfer to a bowl and wipe out the pan. (Repeat this step with add-ins like raw nuts if using.)
  • Return the pan to heat and add more cooking spray. Add oats, mashed banana, and stir until completely combined. Continue stirring occasionally until oats are lightly toasted, about 3 minutes.
  • Transfer oat mixture to a large bowl and stir in the maple syrup and cinnamon.
  • Spread out evenly onto baking sheet.
  • Bake, stirring every few minutes, until granola is light golden brown, about 15 minutes.
  • Stir in toasted coconut. Let cool to room temperature, then break into clusters.

This granola tastes great on just about everything. Top off smoothies, muffins, yogurt, waffles, and so much more! The opportunities are endless. 😉