Baked Apple & Cinnamon Oats

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

To Serve:

  • Soya Yoghurt
  • Almond Butter

Method:

  1. Pre-heat the oven to 180 degrees (fan)
  2. Place the oats in an oven proof dish and cover with water (so the oats are just covered)
  3. Whilst the oats are soaking, cut the apple, chocolate and prepare the remaining ingredients
  4. Place all the remaining ingredients into the dish, combine well and place in the centre of the oven for 20 minutes
  5. Serve with yoghurt and almond butter. Enjoy!

Mushroom Porridge

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)

Method:

  1. In a small pan on a medium heat, sauté the Garlic with the Olive Oil for 3-5 minutes
  2. Add the Mushrooms and sauté for a further 5 minutes
  3. 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
  4. Add the Oats, Mushroom stock water and Oat Milk. Combine well and bring to the boil
  5. Once boiled, continuously stir on a low heat for 5 minutes, add more Oat Milk if the mixture gets too thick
  6. Serve in a medium bowl and serve with the reserved Mushrooms. Enjoy!

Apricot & Coconut Oat Bars

There is nothing worse than being a bit peckish in the afternoon. These bars are a delicious treat that will keep you going until dinner!

Ingredients (makes 16):

  • 150g Jumbo Rolled Oats
  • 25g Desiccated Coconut
  • 50g dried Apricot, cut into little chunks
  • 50g Mixed Seeds
  • 1/2 tsp Cinnamon
  • 6 tbsp hard Coconut Oil, melted
  • 5 tbsp Maple Syrup

Method:

  1. Pre-heat the oven to 180 degrees (fan)
  2. In a large bowl, combine all of the ingredients
  3. Line a medium square tin with some baking paper
  4. Add the mixture to the tin, spread evenly and push down with a spoon
  5. Place in the middle of the oven for 15 minutes, or until golden brown
  6. Once cooked, allow to completely cool before cutting into squares. Enjoy!

Chocolate Pancakes

These pancakes are the ultimate chocolatey treat! The chocolate comes from Cacao which has so many good health benefits, so feel no guilt!

Ingredients (makes 4 pancakes):

  • 90g Plain Flour (white or brown)
  • 10g Cacoa
  • 2 tsp Baking Powder
  • 1 tsp Milled Chia Seeds
  • 1 tbsp Maple Syrup
  • 100ml Oat Milk (or any milk alternative)
  • 1 tsp melted Coconut Oil (extra for the pan)

Method:

  1. Combine all of the dry ingredients in a medium bowl
  2. Add the remaining ingredients and combine well so a thick batter is formed
  3. On a medium heat in a small frying pan, heat up 1/4 tsp of Coconut Oil for each pancake
  4. Pour a heaped tbsp of the batter into the pan. Once the middle of the pancake begins to bubble, the pancake should be ready to flip
  5. Repeat this until all of the batter has been used
  6. Then put your stack of pancakes into the microwave for 30 seconds to ensure they are thoroughly cooked in the middle
  7. Top with Coconut Yoghurt, Granola, Cacao Nibs and Coconut. Enjoy!

Bircher Muesli with Butternut Squash Seeds

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!

Bircher Muesli:

  • 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)

Suggested toppings:

  • 1 tbsp Cherry Compote
  • 1 heaped tsp Almond Butter
  • 1/4 chopped Banana
  • Butternut Squash Seeds

Method:

  1. Place all of the ingredients for the Bircher Muesli in a medium bowl and combine well
  2. Serve in a smaller bowl and top with desired toppings. Enjoy!

Tip: This can also be made the night before for some overnight oats!

Carrot Cake Porridge

This is my new favourite breakfast as it tastes soooooo much like Carrot Cake! Luckily it is also very nutritious and will easily keep you going until lunch time!

Ingredients

  • 50g Jumbo Rolled Porridge Oats
  • 100ml-150ml Oat Milk (or any milk of your choice)
  • 1/2 grated Carrot (a little extra for the topping)
  • 1/2 tsp ground Cinnamon
  • 1 tsp milled Chia Seeds
  • 1 tsp Maca powder (optional)

Toppings:

  • 1 tbsp Seeds (I use an omega seed mix, but use whatever seeds you prefer)
  • Small handful of Walnuts
  • 1 tbsp Maple Syrup

Method:

  1. Place the Oats, Oat Milk, Carrot and Cinnamon in a small saucepan and place on a medium heat for 6-8 minutes, continuously stirring
  2. Once the Oats have cooked, turn the heat off and add the milled Chia Seeds and Maca Powder and thoroughly combine
  3. Place the cooked Oats into a bowl, add all of the toppings and enjoy!

Overnight Bakewell Oats

I have a new obsession with overnight oats, so I thought why not combine it with one of my favourite desserts? These oats taste just like Bakewell Tart and it’s acceptable to have it for breakfast!

Ingredients:

  • 50g Jumbo Rolled Oats
  • 50ml Oat Milk (or more if mixture is too thick)
  • 2 tbsp plain Soya Yoghurt
  • 2-3 chopped Dates
  • 1/2 tsp Cinnamon
  • 1 tbsp Chia Seeds
  • 1 tsp Almond Butter
  • 1 tsp Almond Extract
  • Almonds to serve (optional)

Method:

  1. Combine all of the ingredients (except the Almonds) in a medium bowl and combine well- it should be a gloopy consistency and not too thick
  2. Place in a jar and store in the fridge for at least 4 hours (ideally overnight)
  3. In the morning, sprinkle over some Almonds and enjoy straight from the jar!

Blueberry Pancakes (new and improved)

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

To serve:

  • 1 tbsp Peanut Butter
  • 1 tbsp Maple Syrup
  • Chopped Banana
  • Handful of Blueberries

Method:

  1. Combine all the ingredients (except the blueberries) into a medium bowl and combine until a smooth batter is formed
  2. Add the blueberries and stir through gently with a spoon
  3. 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
  4. Once the edge of the pancake is browning and the middle of the pancake is bubbling, the pancake is ready to flip
  5. Repeat this until all the batter is gone, you will need to heat up a 1/4 tsp of Coconut Oil for each pancake
  6. 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
  7. Then stack your pancakes, top with Peanut Butter, Banana, Blueberries, Maple Syrup and enjoy!

Blueberry & Apple Compote

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

Method:

  1. Place half the Blueberries, Sugar and Water into a medium pan on a medium heat and bring to the boil
  2. Simmer for 10 minutes.
  3. Add the Apples and the remaining Blueberries
  4. Bring to the boil and then simmer for a further 20 minutes
  5. Leave to completely cool before pouring into a jar
  6. Best served with Porridge, Chia Seeds, Peanut Butter, Maple Syrup and Coconut Flakes. Or with Homemade Granola (see previous) and Yoghurt.

Banana Oat Cookies

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)

Method:

  1. Pre-heat the oven to 180 degrees and line two baking trays with baking paper
  2. Place the Dates, Banana, Peanut Butter, Cinnamon and Almond Milk in a food processor and blitz for 2-3 minutes or until well combined
  3. Then add the Oats and Banana Chip Flour and blend for a further minute or until well combined
  4. Place the mixture into a medium bowl and add the Sultanas/Raisins and Cocoa Nibs.
  5. Combine well with your hands until the Sultanas/Raisins and Cocoa Nibs are well combined in the mixture.
  6. The mixture should be quite stiff- but if it is too stiff just add a splash of Almond Milk
  7. 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.
  8. Repeat until you have used up all the mixture
  9. Place in the oven for 15 minutes, or until golden brown
  10. Let the cookies cool once cooked and enjoy!