Hello friends! If there is a theme now it is getting ready for Ramadan. Many of you have asked me to share things that work for me and I did so in my previous post and will continue along these lines now. First of all let me be honest and say that while my collection of sprinkles is expansive space in my kitchen is at a premium so I generally don't indulge in trendier foods unless they bring serious nutritional punch and are easy to use. Boncare, or raw date seed powder, hits the mark on both fronts.
I am mama to two kids. They are 4 and 7. They usually love it when I try and introduce mystery foods to their diets.
With Boncare powder it was so easy for me to add extra fibre to our overnight oats without them even noticing. How much extra fibre? Well one teaspoon of this stuff has 10% of an adults daily fibre and 2% of our iron. It also has other benefits you can read about here.
Anyway back to them oats - as I was saying these are a great suhoor go to because you can put them together in 5 minutes. This makes 2 adult sized servings or three snack sized ones. I love to pile on the berries for an extra boost of anti oxidants and flavour. They leave me feeling recharged and refreshed. I make them with milk and greek yogurt since greek yogurt is a protein powerhouse.
A supercharged breakfast, snack or suhoor dish that requires only a few minutes of prep
- ½-2/3 cup rolled oats
- ⅔ cup milk
- ¼ cup greek yogurt
- ½ tsp vanilla
- honey (per taste - I use 1 to 1.5 tbsp)
- 1-2 tsp boncare
- a handful of your favourite berries (dice strawberries, rest are great whole)
Whisk together your wet ingredients and boncare
Divvy the oats up in your containers/container
Pour over the liquid mix and let rest for 4-5 hours
Top with loads of berries and dig in.
I like my oatmeal fairly thick so I tend to add the larger quantity of oats, but for a thinner consistency go with the ½ cup!
Pin this recipe to try later!
Disclaimer: This post is sponsored by Greeniche a Canadian company that has several lines of natural health products. Although I am compensated for this post the recipe (and opinions) are my own!