Get yourself in the autumn mood with this Apple Pie Porridge. It’s like having dessert for breakfast!
INGREDIENTS (for one):
- 40-60g rolled oats
- 1 apple, peeled and chopped into chunks
- 1 tbsp flax seed
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of salt
- Milk of choice
Optional Toppings peanut butter. yoghurt, pumpkin seeds, berries, granola
- Put half of the chopped apple into a small saucepan with a splash of hot water and some maple syrup. Cover with a lid and leave to simmer over a medium-low heat for 5 minutes until soft.
- Once the apples are soft, mash them into a smooth puree with a fork and add in your oats, flax seed, ½ tsp cinnamon, pinch of salt and enough milk or water to cover them.
- Cook over a medium-low heat, stirring occasionally and adding more liquid as necessary.
- Meanwhile, in a separate pan, add in the other half of the chopped apple, ½ tsp cinnamon and about ½ tbsp of maple syrup.
- Cook until the apple chunks soften slightly and start to caramelise. Set aside.
- Once the oats are your desired consistency, pour into a bowl, top with the caramelised apples and any other toppings you like. See ingredients list for my recommendations!
Remind yourself of summer with these delicious strawberries & cream themed oats.
INGREDIENTS (for one):
- 50-60g rolled oats
- 150g strawberries, chopped
- Milk of choice
- 1 tsp of Maple syrup or honey
- a pinch of salt
- Yoghurt of choice for topping (I suggest a thick, creamy one)
- Put the oats and salt in a small saucepan with enough boiling water to cover them.
- Let them sit for 5-10 minutes (this makes the end result even creamier!)
- Cook the oats over a medium-low heat, stirring occasionally.
- Add in 3/4 of the strawberries (saving a quarter for the topping) and stir.
- Add a splash of your favourite milk, stir, and cook for another 5 or so minutes (you can keep adding water or milk at this point) until the oats are your desired consistency.
- Pout into a bowl, top with the rest of the strawberries, a dollop of creamy yoghurt and a drizzle of honey or syrup (and some optional pumpkin seeds for crunch!).
Granola is the perfect addition to a yoghurt bowl or a smoothie, but it can often be really expensive. Making your own is much cheaper, more delicious and surprisingly easy!
1 small batch
- 125g Rolled Oats
- 40g Almonds, chopped
- 45g Dried Apricot
- 35g Pumpkin Seeds
- 15g Desiccated Coconut
- ¼ cup Maple Syrup
- ¼ cup Olive Oil
- ½ tsp Cinnamon
- ½ tsp Vanilla Extract
- Pinch of Salt
- Preheat the oven to 150 degrees C and line a baking tray
- In a medium size bowl, whisk together all of the ingredients from the maple syrup to the pinch of salt
- Add in the oats, chopped almonds, dried apricot, pumpkin seeds and desiccated coconut and mix well
- Spread the mixture evenly onto the lined baking tray and press the granola down using a spoon or a spatula
- Bake in the middle of the oven for 15 minutes then give it a stir and press it down again
- Bake for a further 15 minutes until the granola is golden in colour
- Leave to cool completely before breaking it into clusters and transferring to an airtight jar or container
Feel free to double the recipe to make a larger batch.
The perfect brunch (or dinner) for when you fancy something savoury that comes together in less than 20 minutes.
- 1 small onion, diced
- 3-4 cloves of garlic, crushed
- 1 tbsp olive oil
- 1 400g tin chopped tomatoes
- 1 tbsp harissa paste
- 1 tsp cumin
- 1 tsp paprika
- 4 eggs
- Salt and pepper to taste
- Parsley, chopped
- In a medium saucepan/skillet add the olive oil and saute the onions on a low heat for a few minutes before adding the crushed garlic.
- Cook the garlic for another minute before adding in the harissa paste, spices and tinned tomatoes. Season to taste with salt and pepper.
- Let this simmer on a low heat for 5 or so minutes for the flavours to develop.
- Make 4 wells in the tomato sauce around the edge of the pan and crack each egg into a well.
- Cover the saucepan with a lid and cook the eggs for about 5 minutes (or until the whites have just solidified).
- Garnish with chopped parsley, more salt and pepper and it’s ready to serve.
- Enjoy with crusty bread or warm fluffy pita and serve with a chopped salad and a drizzle of tahini.
Overnight oats are a fabulous breakfast to prep the night before so you have something nutritious to wake up to that requires simply opening the fridge! And these flavours are just divine…
- 50g oats
- 1 tbsp chia seeds
- A pinch of cinnamon
- 250ml milk of choice (I used oat)
- 1 tbsp coconut yoghurt
- 1 tsp peanut butter
- A handful of frozen blueberries
- Desiccated coconut
- Blueberry compote
- Sliced banana
- More peanut butter
- Place the oats in a bowl or jar and mix with the chia seeds and cinnamon.
- Add in the milk, yoghurt and peanut butter and mix together.
- Add the frozen blueberries last, mix gently and cover in the fridge overnight.
- When ready to eat, gently warm some frozen blueberries in the microwave for the topping.
- Add this on top of your bowl alongside the peanut butter, sliced banana and desiccated coconut and enjoy!
An easy savoury, vegan breakfast option that comes together in no time!
- 200 g firm tofu
- ½ red onion, diced
- 1 garlic clove, minced
- 6-7 Cherry tomatoes, cut in half
- Handful of spinach, chopped
- 60 ml milk of choice
- 2 tbsp nutritional yeast
- ½ tsp cumin
- ¼ tsp turmeric
- Black pepper
- Salt (optional: use kala namak for an ‘eggy’ flavour)
- 1 tbsp oil
- To serve: bread (I used sourdough), sliced avocado, lime
Method (serves 2)
- In a pan over medium heat, sauté the onions and garlic in oil for about 3-4 minutes.
- Add in the cherry tomatoes, season with a pinch of salt and pepper and cook for a further 3-4 minutes.
- Meanwhile, mix together the milk, nutritional yeast, cumin, turmeric and black pepper in a jug and set aside.
- Crumble the tofu with your hands or a fork directly into the pan and then add the milk mixture.
- Mix together and cook until the tofu absorbs the liquid.
- Finally add the spinach and season with salt to taste.
- Serve on toast with sliced avocado and a squeeze of lime.