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 Christmas treat, whether you’re sharing them round the table with friends and family or gifting them.


  •  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


  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.


• 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


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:


• 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


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.


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


  •  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


  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.
Posted on

Cherry Bakewell Muffins


For the Muffin Base

  • 2 tbsp. ground flax seeds combined with 1/4 cup water mixed together and allowed to sit for about ten minutes
  • 1 cup whole wheat flour/gluten free flour
  • 3/4 cup Oat Pantry Cherry Bakewell Porridge Oats
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 3/4 cup milk of choice
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut blossom sugar
  • 1 tsp. almond extract
  • 1 cup fresh cherries pitted and chopped

For the Topping


  1. Preheat oven to 200 degrees Celsius. Line a baking tray with 12 muffin cases.
  2. Mix your topping ingredients together in small bowl.
  3. In a separate mixing bowl, combine the muffin base ingredients, starting with flour, oats, salt and baking powder.
  4. Add next three ingredients and flax seed mixture that you’d premade. Stir just until mixed.
  5. Fold in the cherries.
  6. Divide batter evenly among the muffin cases.
  7. Sprinkle each muffin with a bit of topping mix.
  8. Bake for about twenty minutes or until springy and topping begins to brown.
Posted on

Stewed Plum Porridge

Autumn is in full swing and with the weather being a bit more crisp and cold in the mornings, we think this calls for a warming bowl of Oat Pantry Porridge.


6 plums
4 tbsp coconut sugar
3 tbsp water
2 tbsp orange juice
1 cinnamon stick optional


1. Wash, de-stone and halve the plums (leave the skin on).
2. Place the coconut sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
3. Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
4. Remove and discard the cinnamon stick.

We topped our Oat Pantry Maple & Pecan Porridge (we which made with unsweetened almond milk) with our hot off the stove stewed plums, crumbled pistachios, pumpkin seeds and a drizzle of maple syrup.

Posted on

Chocolate Orange Baked Oats

A simple and delicious recipe that can also easily be baked the day before and reheated if you’ve got a busy morning.


• 40g Oat Pantry Chocolate Orange 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 of your choice
• 2 squares of orange dark chocolate or plain dark chocolate


1. Preheat your oven to 200°C/fan 180°C/gas 6.

2. Place all the ingredients in a bowl (except the chocolate squares) and mix together well.

3. Transfer half the mixture to a small ovenproof dish, then add one square of chocolate in the middle.

4. Layer the other half of the mixture on top and then place one more chocolate square on top, slightly pressed into the middle and bake in the oven for 20-25 minutes, or until browned.

Posted on

Recipe: Toffee Apple Overnight Oats

Overnight Oats are the perfect make-ahead breakfast.

Due to their high fibre content,  oats are incredibly filling. One serving of our oats will keep you satisfied and free from sugar cravings until lunchtime.

These Toffee Apple Overnight Oats will have you eating dessert for breakfast while getting a nutritious serving of whole grains.


For the oats

For the toffee apple compote

  • 1 tablespoon butter or vegan butter substitute
  • 1 large apple peeled, cored, and diced
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons date syrup
  • 1 tablespoon water


For the oats

  1. Combine oats and almond milk in a jar, put the lid on and leave to soak in the fridge overnight. In the morning give your overnight oats a good stir, to ensure all ingredients are mixed well.

For the apple compote

  1. Add butter, apples, cinnamon, date syrup and water to a medium saucepan. Stir over medium heat for 3-5 minutes until apples are very tender. 
  2. Remove from heat and cool completely.
  3. To serve, in the morning top your oats with the toffee apple compote.

Variations on this recipe:

  • We like to eat our Toffee Apple Overnight Oats cold, but you could also heat them up in the microwave for a few seconds (please ensure you use a microwave safe dish for this). Alternatively, you can prepare the toffee apple compote in the morning and serve it as a hot topping for your overnight oats.
  • Feel free to swap almond milk for your favourite vegan nut milk. Cashew, hazelnut and coconut milk all work really well.
Posted on

Recipe: Banana Jam

Step aside strawberries and raspberries, there’s a new jam in town and it makes a seriously tasty topping to our overnights oats.

We prepared a jar of overnight oats using our Oat Pantry Maple & Pecan Porridge. See our other blog post here on how to make overnight oats. Then topped it with our homemade banana jam, added a sprinkling of cashew nuts, sliced banana, a cube of dark chocolate broken in half and a drizzle of Seadfoods Chocolate Sesame Butter.

If you’d like to give our banana jam recipe a go, follow the below instructions.


• 2 medium or 3 small ripe bananas, mashed
• 1/2 cup / 85g coconut sugar
• 1/4 cup / 57g butter or vegan butter spread
• 3 tablespoons lemon juice
• 2 teaspoons cinnamon
• 1 tablespoon vanilla extract or to taste


1. In a medium saucepan combine bananas, coconut sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a boil.
2. Allow mixture to boil uncovered for about 15 minutes, or until thickened to desired level. FYI jam continues to thicken as it cools. Stir occasionally and make temperature adjustments to the hob so mixture doesn’t burn.
3. Turn heat to low, and add the cinnamon and vanilla extract and stir to combine. You might want to add less than the full amount listed all at once, and first taste your jam and see what it needs, then add the vanilla and cinnamon bit by bit.

Posted on

Recipe: Cinnamon Bun Baked Oats

Cinnamon Bun Baked Oats topped with a sweet cinnamon drizzle and coconut glaze, you’ll feel like you’re treating yourself to dessert for breakfast but with all the health benefits of oats. What more could you ask for in a breakfast recipe?!

Of all the amazing baked oats we’ve created, we have to say, this cinnamon bun baked oats is our new favourite! The soft and moist texture is like that of bread & butter pudding mixed with a flavour that tastes just like a cinnamon bun!


For the Baked Oats

  • 50g Oat Pantry Cinnamon & Raisin 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
  •  A few drops of vanilla extract

For the Cinnamon Drizzle

  •  2.5 tablespoons unsalted butter or vegan butter, melted
  •  1/4 cup / 42g coconut sugar
  •  1/4 tablespoon ground cinnamon

Optional Glaze

  •  2 tbsp melted coconut butter to drizzle on top or your favourite nut butter


  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Place all the ingredients in a bowl and mix together well. Transfer the mixture to our Oat Pantry Baked Oats Dish and bake in the oven for 25 minutes, or until browned.
  3. While the oats bake, prepare the cinnamon topping by mixing the butter, coconut sugar and cinnamon in a small bowl until well combined.
  4. You can use a spoon, a pastry bag or ziptop plastic bag with the corner snipped off to add the cinnamon drizzle to the top of the oats. If the cinnamon drizzle seems to runny, you can chill it in the refrigerator for a few minutes.
  5. Allow baked oats to cool for about 5-10 minutes before adding the cinnamon drizzle. Then with a spoon lightly drizzle the optional coconut butter to create a glaze or your favourite nut butter.
  6. Enjoy warm with or without a little milk.