7 Super Cosy Recipes to Try This Winter
These recipes are perfect winter warmers, and all come nutritionally complete thanks to the addition of Huel in their ingredients list.
When it comes to winter recipes our mind immediately goes to warm, hearty dishes, rich flavours, wintry spices, and chocolate – lots of it. Basically, anything that will make us feel toasty and help us forget about it going dark in the middle of the afternoon.
These recipes then have been designed with winter in mind. From breakfast classics to indulgent desserts, these dishes will indulge that sweet tooth of yours and keep you going until spring rolls around.
Cinnamon Roll Mug Cake
Name a more iconic winter spice than cinnamon. We’ll wait. This is a super-easy-to-make take on the classic cinnamon roll, and makes for a great snack or decadent treat after dinner.
- Preheat the oven to 180°C and grease an oven-proof mug with coconut oil.
- In a small bowl, whisk together the almond milk and Huel Vanilla Fudge Complete Protein until smooth. Add more milk if it’s too thick. Cover and set aside.
- Mix together the self-raising flour and plant-based yoghurt until you have formed a dough. Sprinkle a little flour on your clean surface, then roll it out into a long strip that’s 1 cm thick.
- Use a knife to cut away the uneven edges, then add a little bit of melted coconut oil and sprinkle with cinnamon sugar.
- Next, roll up the dough from the bottom of the strip so that you get a tight roll.
- Place your cinnamon roll into the greased mug, then bake for 15-20 minutes until golden brown.
- Allow to cool for a few minutes, then drizzle with the Vanilla Fudge protein frosting.
A classic of the protein breakfast genre and really easy to make ahead, overnight proats (protein oats for the uninitiated) are a great way to start the day, chock full of protein and fibre.
- 50g quick oats
- 1 tbsp chia seeds
- 1 scoops Huel Salted Caramel Complete Protein
- 1 tsp cinnamon
- 250ml almond milk
- A splash of water (if needed)
- Optional: 25g dark chocolate
- Mix oats with chia seeds, Huel Salted Caramel Complete Protein, cinnamon and almond milk in a jar. Add water to thin, if needed.
- Transfer to the fridge and let it rest overnight or for at least 3 hours.
- Mix overnight oats with a spoon and transfer to a bowl.
- Melt dark chocolate in a saucepan or microwave and spread on top of the oats.
- Place the bowl into the freezer and let the chocolate set for around 20 minutes.
Brownie Baked Protein Oats
Another proats recipe for you; it is after all the breakfast of champions. This one is even better for those cold winter mornings as it comes fresh out of the oven all warm and gooey – ready for you to devour.
- 50g oat flour
- 1tbsp cocoa powder
- 1 scoop Huel Chocolate Fudge Brownie Complete Protein
- ½ tsp baking powder
- 150ml almond milk
- ½ ripe banana
- 1tbsp vegan chocolate spread (or 15 g vegan dark chocolate)
- 1tbsp chocolate chips
- Pre-heat the oven to 180°C and grease an oven-safe pan.
- Mix oat flour with cocoa powder, Huel Chocolate Fudge Brownie Complete Protein and baking powder.
- Add almond milk and half of a ripe banana, and mix until all combined.
- Transfer mixture to prepared pan. Add chocolate spread in the middle, and cover it with the remaining mixture and some choc chips.
- Bake for 25 minutes, let cool for a couple of minutes.
Protein Lava Cake
With that crowd-pleasing oozing molten centre, these protein lava cakes would make for an impressive dinner party finale.
- 100g oat flour (you can just blend oats)
- 50g almond flour (same thing but with almonds)
- 2 tbsp cocoa powder (you can't just blend chocolate)
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- 1 ripe banana
- 150 ml almond milk
- 75 g maple syrup
- 1 scoop Chocolate Fudge Brownie Complete Protein
- 1 tsp coconut oil
- 30 grams of dark chocolate
- Preheat the oven to 180°C.
- Mix oat flour, almond flour, cocoa powder, baking powder, baking soda and (optional) a pinch of salt, in a large bowl.
- Mash the banana with a fork and add almond milk and maple syrup. Add the mixture to the dry ingredients.
- Add 1 scoop of Huel Chocolate Fudge Brownie Protein and mix until all combined.
- Grease an oven proof bowl with coconut oil and pour the batter into the bowl.
- Place the dark chocolate into the centre and cover the top with the batter.
- Bake in the oven for 18-20 minutes. Let it cool for about 10 minutes. Cover with an inverted plate and turn over. Use an oven mitt because the bowl is hot! The cake should release easily.
Black Forest Smoothie
They might be a summer fruit, but the combination of cherries and chocolate in this Black Forest Smoothie are 100% winter to us.
- Put the oat milk, Huel Chocolate Black Edition and frozen cherries into a blender (use frozen cherries to give your Huel extra chill).
- Pour into a glass or shaker, and enjoy.
Huel Chilli Mac
Spice up your lunch by mixing two of our most popular Hot & Savoury meals together: Huel Mexican Chilli and Huel Mac & Cheeze.
- 1 scoop of Huel Mexican Chilli
- 1 scoop of Huel Mac & Cheeze
- Add 1 scoop of Huel Mexican Chilli and 1 scoop of Huel Mac & Cheeze to your Huel pot, or other heat-resistant container.
- Add 200ml of boiling water.
- Stir, cover loosely, and leave for five minutes, before eating.
- If you don’t have a kettle you can use a microwave instead by adding cold water and heating on full power for 1 minute 30 seconds. Stir, recover, and then heat again for a minute before leaving to stand for 2 minutes.
Carrot and Ginger Soup
Nothing beats soup on a cold winters day (except a Huel Instant Meal, of course).
Makes 6 portions
- 1 tbsp sunflower oil
- 1 small onion - finely diced
- 1-2 garlic cloves - finely chopped
- 2 tbsp ginger - finely grated
- 750g carrot - chopped roughly
- 1l veg stock
- 150g Unflavoured & Unsweetened Huel
- Grated zest and juice of half an orange
- Coconut yoghurt
- Fresh coriander leaves
- Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and ginger, then fry for another minute, stirring.
- Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer until the carrots are tender.
- Stir in the remaining ginger, Huel and the orange juice, then blend the soup until smooth using a stick blender. Season with salt and pepper, then serve with a swirl of coconut yoghurt and a sprinkling of fresh coriander leaves.