Posted on

Cinnamon Blueberry Muffin Baked Oats

We have to say, baked oats are officially becoming our new favourite weekend breakfast. And with blueberry muffin inspired baked oats, you definitely can’t go wrong!

Ingredients:

• 40g Oat Pantry Cinnamon Bun Porridge Oats
• 1 level tsp of maple syrup or your sweetener of choice
• 3/4 tsp of baking powder
• 1 small egg or chia/flaxseed egg for a vegan friendly version (replace an egg with 1 tablespoon of chia seeds or ground flaxseeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before)
• 100g plain yoghurt of your choice
• 1 tsp vanilla extract
• small handful of frozen blueberries

Method:


1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the frozen blueberries) and mix together well. Then mix in half the blueberries into the mixture.
3. Transfer the mixture to a small ovenproof dish. Place the other half of the blueberries into the top of the mixture. Press them in lightly.
4. Then bake in the oven for 25-30 minutes, or until browned.
5. We then drizzled a teaspoon of smooth peanut butter on top.

Cinnamon Blueberry Muffin Baked Oats
Posted on

Cinnamon Carrot & Apple Porridge Topping

Mix up your morning Oat Pantry Porridge, and get well on the road to 5-a-day by adding a delicious topping of cinnamon spiced carrot and apple. This porridge topping recipe pairs perfectly with our Oat Pantry Carrot Cake Porridge, bringing in extra sweetness, fibre and vitamins.

Ingredients:

  • 1 small carrot
  • 1 apple
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/3 cup raisins
  • dash of lemon juice

Method:

  1. To make the topping grate a small carrot and dice an apple.
  2. Then add these to a small saucepan over a medium heat.
  3. Add a tablespoon of maple syrup, a teaspoon of cinnamon, 1/3 cup of raisins and a dash of lemon juice.
  4. Continually stir, whilst heating it for approx. 5-10 mins until the apple & carrot was nicely softened.

You can make this ahead of time and reheat when serving with your favourite Oat Pantry Porridge bowl, we highly recommend serving it with our Oat Pantry Carrot Cake Porridge.

Posted on

S’mores Baked Oats

Sometimes you just crave a little bit of chocolate and we found these wonderful vegan and gluten free marshmallows by Vidal called Veggie Mallow over the weekend. So of course we felt inspired to create a S’mores Baked Oats recipe.

For anyone who doesn’t know a s’more is a popular campire treat across the US and Canada, essentially you take two graham crackers like a cross between a rich tea and a digestive biscuit. You then stick a marshmallow on a skewer and toast it over the camp fire, once toasted you add a square or two of chocolate to one square of graham cracker, add your toasted marshmallow to the top of that and then sandwich together with another graham cracker square and squish down so that the heat of the toasted marshmallow melts the chocolate.

Ingredients:

  • 40g Oat Pantry Oats (we’d recommend either Maple & Pecan or Cinnamon & Raisin)
  • 3/4 tsp of baking powder
  • 3/4 tbs of your sweetener of choice
  • 1 egg or chia/flaxseed egg (1 tbsp of flaxseeds/chia seeds + 2.5 tbsp water, leave to soak for 15 mins)
  • 1 tsp vanilla extract
  • 1/3 cup (100g) of plain yoghurt of your choice
  • 2 dark chocolate squares
  • 4 Veggie Mallows
  • spray oil or coconut oil

Method:

  1. Preheat oven to 190 degrees Celsius (gas mark 5)
  2. Add the Oat Pantry oats, baking powder and sweetener of your choice into a mixing bowl and mix until well combined.
  3. Add in the egg/chia/flaxseed egg, yoghurt, vanilla extract and mix until combined thoroughly.
  4. Grease oven proof dish with spray oil or coconut oil.
  5. Add half the oat mixture to the dish.
  6. Push down into the middle the 2 x veggie mallows and top with a dark chocolate square.
  7. Add the other half of the mixture on top.
  8. Push down into the top another 2 x veggie mallows and another square of dark chocolate.
  9. Bake for approximately 25-30 mins, until lightly golden.
  10. Enjoy!
Posted on

Carrot Cake Oat Cookies

A fun twist on carrot cake! Soft & chewy oat cookies with all the flavours of Carrot Cake and all the goodness of oats.

Ingredients:

• 1 egg/flax egg/chia egg (1 tbsp of flaxseeds/chia seeds + 2.5 tbsp water, leave to soak for 15 mins)
• 1/2 cup/113g butter/vegan spread (Pure Dairy Free is a good option for baking)
• 1 tsp vanilla extract
• 1/2 cup/95g coconut sugar
• 1 cup/125g plain flour/gluten free flour
• 2 cups/180g fine blended Oat Pantry Carrot Cake Porridge Oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/3 cup/53g of mixed dried fruit (raisins, orange peel or just raisins is fine)
• A few tsps of Butter Belle Gingerbread Almond Butter

Method:

1. Pre-heat oven to 170 degrees Celsius. Line a baking tray with baking paper.
2. In a bowl mix together the egg/flaxseed or chia egg, butter and vanilla extra until well combined.
3. Slowly add in all the other dry ingredients, mixing as you go, until all ingredients are thoroughly mixed.
4. Using a table spoon, make 9/10 balls of cookie dough and place on the pre-prepared baking tray, create a little well in the middle of each cookie with your finger and spoon in about 1/2 tsp of Gingerbread Almond Butter, then cover the nut butter with some of the cookie dough. So the nut butter is fully covered.
5. Bake in the oven for 10-12 minutes, until nicely golden. Then leave to cool and enjoy!

Posted on

Maple & Pecan Banana Bread

This recipe makes a super moist and delicious banana bread. For this recipe we used our Oat Pantry Maple & Pecan Porridge Oats, to give a twist on a classic banana bread.

But the best bit about this recipe is you can experiment with the flavour using our different flavours of porridge oats. Imagine a Carrot Cake Banana Bread or Cinnamon & Raisin!

Wet Ingredients:

• 3 medium, very ripe bananas (mashed)
• 1 medium ripe banana (optional for decoration on the top, needs to be just firm enough to slice lengthways)
• ¼ cup melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs/chia eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 ¾ cups gluten free Oat Pantry oat flour – made by blending our Oat Pantry Maple & Pecan Porridge down until fine
• 1 ¼ cups gluten free Oat Pantry Maple & Pecan Porridge Oats
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (we would leave this out if you are using Cherry Bakewell or Choc Orange Porridge)
• Handful of pecans for sprinkling on top

Method:

1. Preheat the oven to 180 degrees. Line a loaf pan with baking paper or grease it. Set aside.
2. Peel bananas and add to a large mixing bowl. Using a fork, mash bananas until smooth.
3. Add the oil, sugar, maple syrup, flax/chia eggs, milk and vanilla. Whisk until well mixed.
4. Add the oat flour, oats, baking powder, baking soda and cinnamon. Whisk together, making sure no flour patches remain. Fold in some of the pecans.
5. Pour into prepared loaf pan, smooth batter into an even layer, with the shape of a rise down the center— like a loaf. Optionally, sprinkle with left over pecans and add the extra banana for decoration (sliced down the middle).
Lightly press toppings into the loaf.
6. Bake for 55-60 mins. We covered ours with tin foil for half the time to stop it browning too quickly.
7. Test it’s done by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish.
8. Allow to cool on a cooling rack for 1 hour.
8. Slice and enjoy!

Posted on

Chocolate Cherry Bakewell Energy Balls

These sweet, no bake treats take minutes to throw together, are filled with good-for-you ingredients, and make for quick, portable breakfasts and snacks.

Ingredients:

Method:

  1. Place all of the ingredients in a large mixing bowl: oats, seeds, almond butter and sweetener. Stir to combine. If the mixture seems too wet, add a bit more oats. If it’s too dry, add a bit more almond butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  2. Remove the bowl from the refrigerator and portion the dough into balls of desired size. We made 9 energy balls.
Posted on

No Bake Maple & Pecan Granola Bars

These no-bake Maple & Pecan granola bars contain only six ingredients, no added sugar, and are utterly delicious. They make the perfect treat, whether you’re sharing them round the table with friends and family or gifting them.

Ingredients:

  •  1 cup/175g dates, pitted
  •  2.5 cups/200g Oat Pantry Maple & Pecan Granola
  •  ¼ cup/85g maple syrup
  •  ¼ cup/62g nut butter of your choice
  • handful of flaked almonds
  • handful of raisins

Method:

  1. Line a square baking pan with parchment paper (ideally 8×8″ baking pan).
  2. Blend the dates in a food processor until it forms a puree and only small bits remain.
  3. Place the pureed dates and Maple & Pecan granola in a mixing bowl.
  4. Add the maple syrup and nut butter into a small microwaveable bowl and microwave for 30 seconds. Stir briefly, then pour over the date and granola mixture. Stir the mixture with a spoon to combine, breaking up the pureed dates to ensure that they are evenly mixed throughout.
  5. Fold in the flaked almonds and raisins until mixed thoroughly.
  6. Transfer the mixture to the pan you prepared earlier and press into an even layer. Refrigerate for 30 minutes to firm up. Remove from the pan, transfer to a cutting board, and slice into bars. The granola bars can be stored in an airtight container at room temperature for up to 1 week.
Posted on

Cherry Bakewell Tart Baked Oats

This ‘Cherry Bakewell Baked Oats’ recipe is just like your classic Bakewell dessert but in a deliciously warm Baked Oats version, making it the ideal breakfast choice to serve friends and family with a good dollop of Cherry Yoghurt.

Ingredients:

• 40g Oat Pantry Cherry Bakewell Porridge Oats
• 1 level tsp of maple syrup or your sweetener of choice
• 1 small egg or chia/flaxseed egg for a vegan friendly version (replace an egg with 1 tablespoon of chia seeds or ground flaxseeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before)
• 100g plain yoghurt

• small handful of flaked almonds
• 1 tbsp of cherry jam

Method:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Place all the ingredients in a bowl (excluding the cherry jam and flaked almonds) and mix together well. Transfer the mixture to a small ovenproof dish. Add the tbsp of cherry jam to the centre of your mixture and sprinkle the flaked almonds around the jam (you can lightly press the almonds into the oat mixture). Then bake in the oven for 25-30 minutes, or until browned.

Posted on

Cinnamon & Raisin Cookie Dough Overnight Oats

These overnight oats are seriously delicious – layered with a peanut butter and yoghurt choc chip cookie dough base, for a simple, healthy breakfast meal prep idea that is perfect for busy mornings!

The recipe below makes two servings:

Ingredients:

• 2 Tbsp Natural peanut butter
• 1 1/2 Tbsp Coconut sugar
• 1/2 Cup (140g) Vanilla flavoured yoghurt, e.g. Alpro Vanilla Yoghurt, Coconut Vanilla Yoghurt
• 1/2 Tbsp Islands Chocolate Chocolate Buttons + additional for topping is optional
• 40g Oat Pantry Cinnamon & Raisin Porridge
• 100ml your milk of choice

Method:

1. In a medium bowl, mix together the peanut butter and coconut sugar until well combined.
2. Add 1 Tbsp of yoghurt to the mixture and mix until well combined and the mixture starts to come together like dough. Stir in the chocolate buttons.
3. Divide the cookie dough between two jars, pressing down into the bottom. Spread 1/4 cup (70g) of yoghurt on top of each cookie dough layer.
4. In a medium bowl stir together Oat Pantry Cinnamon & Raisin Porridge Oats and your choice of milk and stir until the oats are evenly soaked. Divide the oats between the two jars and place into the refrigerator overnight.
5. In the morning, sprinkle with additional Chocolate Buttons, if desired, and enjoy!

Posted on

Apple Crumble Oat Bars

These oat bars are very simple to make and are great for this time of year, especially if you’ve just been apple picking!

Makes 12-16 bars.

Ingredients

Apple filling:

  •  4 medium apples, (peeled, cored, finely diced)
  •  2 tbsp corn flour
  •  1/4 cup / 85g coconut sugar
  •  1 tsp lemon juice
  • 1 tsp vanilla 
  •  ½ teaspoon ground cinnamon
  •  ⅛ teaspoon nutmeg

Crumble:

  •  2 cups / 200g Oat Pantry Maple & Pecan Porridge oats
  •  2 ½ cups / 375g all-purpose flour or gluten free flour alternative (e.g. oat flour, coconut flour)
  •  1 cup / 170g coconut sugar 
  •  1 cup / 227g melted vegan butter
  •  1 tsp baking powder
  • 1 tsp ground cinnamon

Method

  1. Preheat oven to 180 degrees Celsius.
  2. In a bowl, mix together all the ingredients for the apples and place to one side.
  3. Line a 12 x 9.5 pan with parchment paper.
  4. Now to make the delicious crumble. Mix the oats, flour, coconut sugar, baking powder, and ground cinnamon together in a bowl. Pour in the melted vegan butter and combine until you have a sandy/crumble like texture.
  5. Press two-thirds of the crumble mixture into the prepared pan. Press it down tightly.
  6. Top with the apple mixture and sprinkle the remaining crumble mixture over the top of the apple. Bake for 50-60 minutes. We find baking for 30 minutes with silver foil over the top and then removing for the final minutes help to stop the top over browning.
  7. Remove from the oven and place on a wire rack for at least 30 mins to cool. Once cooled you can also place them into the fridge for a short period of time to make it easier to cut into slices.