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Iron-Rich Meal Prep: Chocolate Raspberry Overnight Oats, Quinoa Chickpea & Apricot Salad, Chocolate Tahini Black Bean Brownies
1 hServes 6Nutri-Score B€€
B
1 h
1 hIron-Rich Meal Prep: Chocolate Raspberry Overnight Oats, Quinoa Chickpea & Apricot Salad, Chocolate Tahini Black Bean Brownies
what you need
Ingredients
rolled oatsGrains120 g
cocoa powderPantry20 g
raspberries (fresh or frozen)Produce150 g
milkDairy300 ml
chia seedsNuts & seeds20 g
maple syrupPantry20 ml- quinoa (rinsed)Grains150 g
- chickpeas (cooked, drained and rinsed)Pantry240 g
- dried apricots (chopped)Produce80 g
- pumpkin seedsNuts & seeds30 g
- pomegranate (seeds only)Produce1 piece
lemon (juiced)Produce1 piece
olive oilPantry30 ml- black beans (cooked, drained and rinsed)Pantry400 g
- tahiniPantry80 g
eggsDairy2 pieces
dark chocolate (melted)Pantry60 g- brown sugarPantry60 g
- baking powderPantry8 g
- vanilla extractPantry5 ml
saltSpices3 g
per serving
Nutrition
359kcal
- Carbs
- 48 g
- Proteins
- 13 g
- Fat
- 13 g
what you’ll use
Tools
Blender
Mixing bowl
Saucepan
Baking dish
Oven
step by step
Method
- Step 1
Blend the overnight oats base
- Blend the oats, cocoa powder, raspberries, milk, chia seeds and maple syrup until smooth.
- Divide between jars and refrigerate overnight.
- Step 2
Cook the quinoa
- Rinse the quinoa and simmer in water until tender and the grains uncurl.
- Drain and let cool.
- Step 3
Assemble the quinoa salad
- Combine the cooled quinoa, chickpeas, dried apricots, pumpkin seeds and pomegranate seeds.
- Dress with the lemon juice and olive oil and toss well.
- Step 4
Make the brownie batter
- Blend the black beans, tahini, eggs, melted dark chocolate, brown sugar, baking powder, vanilla and salt until smooth.
- Step 5
Bake the brownies
- Pour the batter into a lined baking dish.
- Bake at 180 °C until set and a skewer comes out with a few moist crumbs.
- Step 6
Cool and portion
- Let the brownies cool completely, then slice.
- Portion the oats, salad and brownies into containers for the week.