Chocolate Almond Butter Oats (Vegan, Gluten Free)

Chocolate Oats

Chocolate Almond Butter Oats (Vegan, Gluten Free)

This recipe is one of my favourite porridge recipes. It takes 10 minutes in total and whilst it looks and tastes as indulgent as a gooey chocolate brownie, it is full of antioxidants, vitamins and minerals and slow energy releasing ingredients and protein, such as coconut oil and almond butter

I like to head to the gym in the morning and this is a great protein boast for when I get home. Mr. B. is less mobile in the mornings, but since this breakfast imitates the elements of a dessert, it is great motivation to coax him out of bed!

This recipe is adapted from ‘this rawsome vegan life’ blog; a blog dedicated to vegan breakfasts, desserts and smoothies



  • 1 cup rolled oats
  • 5 cup water
  • 1/8 tsp. salt
  • ¼ cup almond milk
  • 1 tbsp. almond butter


  • 1 tbsp. melted coconut oil
  • 1 tbsp. cacao powder
  • 1 tbsp. maple syrup


  • Add the oats and salt to the water and bring to the boil
  • Turn down the heat and stir until it reaches a creamy consistency
  • Stir in the almond milk and butter
  • To make the chocolate, stir the ingredients together and drizzle over the oats

Zaatar-crusted swordfish

Processed with MOLDIV
33g of protein per 6 ounce portion

Apologies for the delay in posting, I have been so tired this week that I have been falling asleep whilst reading in the evenings and waking up with print on my forehead!


In order to keep my energy levels up a lot of 10 minute meals were required and today I am posting my favorite of the week; Swordfish Zaatar.

Swordfish Zaatar is an easy recipe, with a beautiful fragrant aroma and a dense nutritional profile.

It is a good fish for those who don’t like fishy fish, with its meaty texture and mildly sweet flavor. It has over 33g grams of protein per 6 ounces in addition to a healthy dose of magnesium and potassium.


  • 4 Tbsp. Zaatar
  • 1 tsp. coconut oil
  • 1 large swordfish steak (c. 6 ounces)


  • If you can’t find pre-mixed Zaatar, make your own by combining the following;
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. sumac
  • 1 Tbsp. ground cumin
  • 1 Tbsp. sesame seeds


  • Take the swordfish out of the fridge and pat dry
  • Rub on/cover with oil
  • Sprinkle both sides with zaatar mixture, pressing firmly to coat
  • Place on a tray lined with baking paper
  • Cook for 10 minutes at 350c or until cooked through
  • If cooking on a BBQ grill, should only take around 3 minutes either side

Healthy, happy eating!