I can’t believe I’ve only just discovered baked oats! It’s basically like eating a pudding for breakfast! You can mix and match the fruit, plant based milk and any other ingredients to keep things exciting!
Ingredients (serves 3):
80g jumbo rolled oats
2 tsp ground cinnamon
1 apple, cut into small chunks
Handful of raisins
3 squares of dark chocolate (I use 85%), cut into tiny chunks
50g omega seed mix (or any seeds you prefer)
100ml coconut milk
Pre-heat the oven to 180 degrees (fan)
Place the oats in an oven proof dish and cover with water (so the oats are just covered)
Whilst the oats are soaking, cut the apple, chocolate and prepare the remaining ingredients
Place all the remaining ingredients into the dish, combine well and place in the centre of the oven for 20 minutes
Yes, you did read the title correctly. I was a bit cautious of trying savoury oats, but thought I would see what all the fuss was about! I must admit, I still prefer sweet oats, but savoury oats were still delicious and is a quick & easy breakfast or lunch alternative!
Ingredients (serves 1):
50g Jumbo Rolled Oats
1 tbsp Olive Oil
3 Garlic Cloves, peeled & finely chopped
3 Chestnut Mushrooms
Handful of dried Shiitake Mushrooms (soaked for at least 12 hours- drain but make sure you keep 200ml of the water)
2 tsp dried Thyme
100ml Oat Milk (or any milk alternative)
In a small pan on a medium heat, sauté the Garlic with the Olive Oil for 3-5 minutes
Add the Mushrooms and sauté for a further 5 minutes
Add the Thyme and combine well. Keep a few spoonfuls of the Mushrooms to one side so that you can use it as a topping
Add the Oats, Mushroom stock water and Oat Milk. Combine well and bring to the boil
Once boiled, continuously stir on a low heat for 5 minutes, add more Oat Milk if the mixture gets too thick
Serve in a medium bowl and serve with the reserved Mushrooms. Enjoy!
I could eat oats all day everyday so this Bircher Muesli is a new favourite of mine!
It is also perfect topped with Butternut Squash Seeds that saves them going to waste when you cook with Butternut Squash for a dinner or soup. All you have to do is save the seeds, wash and dry them and then bake them in the oven for 10 minutes! You could even flavour them with some Cinnamon to make them even tastier!
50g Porridge Oats
2 tbsp vegan Coconut Yoghurt
50-100ml Almond Milk (depending on what texture you like)
3/4 mashed Banana
1 tsp desiccated Coconut
1 tsp milled Chia Seeds
1 tsp Maca Powder (optional)
1 tbsp Cherry Compote
1 heaped tsp Almond Butter
1/4 chopped Banana
Butternut Squash Seeds
Place all of the ingredients for the Bircher Muesli in a medium bowl and combine well
Serve in a smaller bowl and top with desired toppings. Enjoy!
Tip: This can also be made the night before for some overnight oats!
I have been craving pancakes for weeks now and have finally got round to making an alternative recipe to try and make them a bit healthier by only including natural sugars. They are great way to start your day and also make a great afternoon treat if you are feeling peckish!
Ingredients (makes 3-4 pancakes):
100g White Flour
2 tsp Baking Powder
100ml Almond Milk
1 tbsp Olive Oil
1 tbsp Agave
Handful of Blueberries
1 tsp Coconut Oil
1 tbsp Peanut Butter
1 tbsp Maple Syrup
Handful of Blueberries
Combine all the ingredients (except the blueberries) into a medium bowl and combine until a smooth batter is formed
Add the blueberries and stir through gently with a spoon
Heat up 1/4 tsp of Coconut oil in a small frying pan and once the oil is bubbling add 2 tbsp of pancake batter
Once the edge of the pancake is browning and the middle of the pancake is bubbling, the pancake is ready to flip
Repeat this until all the batter is gone, you will need to heat up a 1/4 tsp of Coconut Oil for each pancake
Once all of your pancakes are cooked, place them together in the microwave for 1 minute, to ensure they are cooked thoroughly in the middle
Then stack your pancakes, top with Peanut Butter, Banana, Blueberries, Maple Syrup and enjoy!
Blueberries are my favourite fruit, therefore I do not need much of an excuse to cook with them! This compote adds the perfect sweetness to your morning porridge. It also makes a great gift for any friends or loved ones!
Ingredients (1 medium jar):
1 bag Frozen Blueberries (400g)
2 peeled, cored and chopped Bramley Apples
2 tbsp White Sugar
3 tbsp Water
Place half the Blueberries, Sugar and Water into a medium pan on a medium heat and bring to the boil
Simmer for 10 minutes.
Add the Apples and the remaining Blueberries
Bring to the boil and then simmer for a further 20 minutes
Leave to completely cool before pouring into a jar
Best served with Porridge, Chia Seeds, Peanut Butter, Maple Syrup and Coconut Flakes. Or with Homemade Granola (see previous) and Yoghurt.
So I am always trying to think of ways to make my favourite snacks healthy and nutritious. These Banana Oat Cookies are such a yummy alternative to regular cookies. In fact, they are so good that I just ate three in one go, oops!
Ingredients (makes 10 cookies):
1/2 cup dates (soaked for 10-20 minutes in water and then drained)
1 tbsp Peanut Butter (or any nut butter of your choice)
1 ripe Banana
1/4 tsp Cinnamon
1 tbsp Almond Milk (or any milk alternative)
1/2 cup Banana Chip Flour
1 cup Jumbo Rolled Oats
3 tbsp Sultanas or Raisins
2 tbsp Cocoa Nibs (or chopped dark chocolate)
Pre-heat the oven to 180 degrees and line two baking trays with baking paper
Place the Dates, Banana, Peanut Butter, Cinnamon and Almond Milk in a food processor and blitz for 2-3 minutes or until well combined
Then add the Oats and Banana Chip Flour and blend for a further minute or until well combined
Place the mixture into a medium bowl and add the Sultanas/Raisins and Cocoa Nibs.
Combine well with your hands until the Sultanas/Raisins and Cocoa Nibs are well combined in the mixture.
The mixture should be quite stiff- but if it is too stiff just add a splash of Almond Milk
Scoop a tablespoon of the mixture and roll into a ball. Place on the baking tray and press down with your fingers to make them look like a cookie shape.
Repeat until you have used up all the mixture
Place in the oven for 15 minutes, or until golden brown