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Nourishing Pear & Walnut Crumble

An incredible pear and walnut crumble made with simple ingredients and topped with a delicious oat walnut crumble.

Ingredients:

Serves 2

Filling:

  •  2 pears , peeled, cored, and sliced into small cubes
  •  1 tablespoon coconut sugar
  •  1/4 teaspoon ground cinnamon

Crumble Topping:

Method:

  1. Preheat oven to 180C.
  2. To make the pear filling: In a small bowl, toss the pears with coconut sugar and cinnamon. Divide pear mixture into 2 individual ramekins, and press them slightly. Set aside.
  3. To make the topping: Mix the oat flour and coconut sugar, then add the melted butter of choice. Mix with a fork, until mixture clumps together into crumbly balls. Mix in oats and nuts. Sprinkle crumble evenly on top of the pear mixture.
  4. Bake for about 30 minutes, until topping is golden brown and apples are tender. Serve warm and top with yoghurt or ice cream.
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Carrot Cake Rudolph Muffin Recipe

Looking for Christmas treat ideas? Our Carrot Cake Rudolph Muffins recipe will fill you with the festive inspiration you need.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes 12

INGREDIENTS

Wet Ingredients

  • 150g coconut sugar
  • 120ml milk of choice
  • 240g smooth apple puree
  • 50g dairy free butter, melted

Dry Ingredients

  • 200g Oat Pantry Carrot Cake Porridge Oats, blended to a fine powder
  • 100g ground almonds
  • 50g sultanas
  • Large pinch of salt
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 120g carrot, peeled, grated and excess moisture squeezed out

Icing

  • 300g vegan cream cheese
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 6 tbsp cornflour
  • Edible eyes
  • Gluten free pretzels
  • Red sugar free coated chocolate balls

Method

  1. Pre-heat an oven to 180oc and line a muffin tin with 12 muffin cases.
  2. Whisk together all the wet ingredients in a large bowl.
  3. In a separate bowl combine all the dry ingredients.
  4. Add the dry ingredients to the wet and fold in until combined and you have a smooth mixture.
  5. Spoon the muffin batter evenly into each of the 12 muffin cases.
  6. Bake in the oven for 25 – 30 minutes or until a skewer comes out clean when inserted into the middle.
  7. Allow to cool completely before decorating.
  8. To make the icing, whisk together all the ingredients until you get a stiff silky smooth cream cheese icing.
  9. To decorate, place the icing in a piping bag with a round nozzle. Starting on the outside, go around in circles piping in a continuous swirl motion until the entire muffin is covered.
  10. Finish with 2 edible eyes, a Rudolph nose and 2 antlers on each muffin for the antlers.

Notes

** To make the smooth apple puree. Peel and chop 2 – 3 apples, place in a saucepan with a splash of water and cook down until soft. Allow to cool a little and then puree.

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No Bake Carrot Cake Snow Balls

These healthy Carrot Cake Snow Balls take all the flavours of a traditional cake and turn it into a healthy oat-some snack! 

This recipe makes 10 snow balls.

Ingredients:

  • ½ cup (62g) Oat Pantry Carrot Cake oat flour (blended Oat Pantry Carrot Cake Porridge Oats)
  • ½ cup (60g) grated carrots
  • 1/4 cup (36g) almond butter
  • 2 tablespoons maple syrup
  • 1-2 tablespoons apple sauce , test consistency first and add to get the texture you want
  • 6 tablespoons (38g) dessiccated coconut, optional for coating

Method:

  1. Put everything into a bowl (excluding the desiccated coconut) and mix well.
  2. Allow to chill in the fridge while you clean up, this helps firm up the mixture.
  3. Roll into 10 balls.
  4. Coat the balls in the coconut if you prefer.
  5. Enjoy!
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Cinnamon Roll Baked Oats

Want to feel like you’re eating cake for breakfast? Then you need to try this Cinnamon Roll Baked Oats recipe. It looks and tastes like a cinnamon roll but is healthy, packed with nutrients and is the best way to start your morning.

Makes 1 large serving.

Ingredients:

  • ½ ripe banana mashed
  • 2 tablespoons melted coconut oil
  • 1 tablespoon maple syrup
  • ¾ cup (68g) Oat Pantry Cinnamon Bun oat flour (made from blending our Oat Pantry Cinnamon Bun Porridge Oats)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon almond flour or more oat flour (made from blending our Oat Pantry Cinnamon Bun Porridge Oats)
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon

Method:

  1. In a mixing bowl, combine the mashed banana, coconut oil, maple syrup and mix. Then add the dry ingredients: oat flour, salt, baking powder, and almond flour or extra oat flour until a dough forms. You don’t want the dough to be too sticky so add more oat flour as required, so you can get it to a consistency where you can roll it.
  2. Next, in a separate small bowl, mix together the cinnamon and coconut sugar. Then roll out the dough you prepared previously and brush with more melted coconut oil, and then sprinkle on the cinnamon sugar to one side of the dough (this will be the inner side when you come to roll the dough). Cut the dough into four equal strips and start rolling. You can either make 4 separate rolls, or combine them all together, which is what we did to make this one large baked oats roll.
  3. Then, bake the roll in a ramekin dish or mug (ensuring what you choose to use is oven safe) at 180 degrees Celsius for about 10 minutes.
  4. If you’d like to add the vanilla ‘icing’ we have drizzled on top, simply mix one tablespoon of plain yoghurt of your choosing with one teaspoon of vanilla protein powder, and a dash of water and mix together. You could also just use vanilla flavoured yoghurt.
  5. Enjoy!
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Winter Warmer Oat Pancakes

Why not use our Oat Pantry Limited Edition Mince Pie Porridge Oats to make these seriously delicious pancakes! This recipe contains only 3 simple ingredients and it’s very easy to make. These pancakes are vegan (dairy free & egg free), gluten free, refined sugar free, but definitely not flavour free.

This recipe makes 5 pancakes – perfect for a single serving.

Ingredients:

  • 1 apple
  • 3/4 teaspoon butter (non-dairy butter)
  • 1 and 1/2 teaspoons coconut sugar
  • 1/4 teaspoon cinnamon

Method:

  1. Place our Oat Pantry Mince Pie Porridge Oats into a blender and blitz until you get an oat flour consistency.
  2. In a bowl, mash the banana with a fork, then add the other ingredients and stir with a whisk until just combined.
  3. Heat a little oil in a pan over medium heat. Spoon some of the batter into the hot pan and cook the pancake on low to medium heat from both sides until golden brown.
  4. To serve you can top with caramelised apples which you make by slicing an apple into even-sized pieces. Then melt the butter in a small saucepan before adding in the coconut sugar, apple pieces and cinnamon. Cook for 4-5 minutes, mixing the apples every minute or so until tender.
  5. Lastly top with Butter Belle Gingerbread Almond Butter and enjoy!
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Mince Pie Baked Oats

This recipe definitely makes it onto both Santa’s naughty and nice list! It tastes so good it should be naughty but with all the wholegrain goodness of oats and with 100% natural plant based ingredients, there’s a healthier twist.

Ingredients:

Serves 1

Baked Oats Mixture:
• 60g Oat Pantry Limited Edition Mince Pie Porridge Oats
• 1 tsp baking powder
• 125ml almond milk
• 1/2 banana

Middle Filling:
• Handful of mixed fruit e.g. raisins, sultanas, dried apricots, dried orange peel
• 1 tsp Butterbelle Gingerbread Almond Butter
• 1/2 tsp maple syrup

Topping (optional):
• 2-3 tbsp Alpro Custard

Method:

1. Pre-heat oven to 180 degrees Celsius and grease an oven proof baked oats dish, we have some perfect single serve baked oats dishes in the accessories section on our online shop here.
2. In a saucepan mix together the middle filling ingredients, you only need to heat for 1-2 minutes on medium heat until the nut butter has melted and coated itself around the fruit.
3. Into a food blender, add porridge oats, baking powder, almond milk and banana.
4. Blend until fully combined.
5. Empty half the mixture into the oven proof baked oats dish.
6. Add your filling into the middle of the mixture and then top with the remaining baked oats mixture.
5. Place in the oven for approx. 15 minutes or until browned.
6. Top with a little custard and enjoy!

Mince Pie Baked Oats
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Mummified Overnight Oats

We’ve taken our overnight oats up a level this Halloween with this spooktacular combination of our Oat Pantry Cherry Bakewell Porridge (made as overnight oats), layered with sour cherry jam, topped with our Oat Pantry Peanut Butter Granola and frozen banana, peanut butter mummies.

Ingredients:

Serves: 1

Method:

  1. Peel half a banana, cut half the banana down the middle length ways.
  2. Place the two cut pieces of banana onto baking paper.
  3. Drizzle peanut butter or any nut butter of your choosing in lines across the banana to look like bandages.
  4. For the eyes use white chocolate drops (we used dairy free ones) and for the pupils a little drop of chocolate nut butter. Press the white chocolate drops into the peanut butter so they stick.
  5. Place into the freezer for 30-60mins, or leave overnight and take out along with your prepped overnight oats.
  6. Now you can prep your overnight oats – into a jar add 40g Oat Pantry Cherry Bakewell Porridge Oats to 100ml unsweetened almond milk, then close the lid and leave to soak overnight.
  7. In the morning layer your overnight oats with the sour cherry jam, you can either layer in between or add the jam on top.
  8. Then press your banana mummies into the overnight oats and sprinkle around them with our Oat Pantry Peanut Butter Granola.
  9. Enjoy!
mummified overnight oats
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Halloween Carrot Cake Ghost Muffins

These spooktacular gluten free and vegan friendly carrot cake ghost muffins are perfect for Halloween and terrifyingly tasty.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes 12

Ingredients:

Wet Ingredients

  • 150g coconut sugar
  • 120ml milk of choice
  • 240g smooth apple puree**
  • 50g dairy free butter, melted

Dry Ingredients

  • 200g Oat Pantry carrot cake porridge oats, milled to a fine powder
  • 100g ground almonds
  • 50g sultanas
  • Large pinch of salt
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • 120g carrot, peeled, grated and excess moisture squeezed out

Icing

  • 300g vegan cream cheese
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 6 tbsp cornflour
  • Edible eyes

Method:

  1. Pre-heat an oven to 180oc and line a muffin tin with 12 muffin cases.
  2. Whisk together all the wet ingredients in a large bowl.
  3. In a separate bowl combine all the dry ingredients.
  4. Add the dry ingredients to the wet and fold in until combined and you have a smooth mixture.
  5. Spoon the muffin batter evenly into each of the 12 muffin cases.
  6. Bake in the oven for 25 – 30 minutes or until a skewer comes out clean when inserted into the middle.
  7. Allow to cool completely before decorating.
  8. To make the icing, whisk together all the ingredients until you get a stiff silky smooth cream cheese icing.
  9. To decorate, place the icing in a piping bag with a round nozzle. Starting on the outside, go around in circles piping in a continuous swirl motion until the entire muffin is covered.
  10. Finish with 2 edible eyes.

Notes

** To make the smooth apple puree. Peel and chop 2 – 3 apples, place in a saucepan with a splash of water and cook down until soft. Allow to cool a little and then puree.

Oat Pantry Ghost Cupcakes
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Apple Pie & Custard Baked Oats

With all your favourite flavours from the classic dessert, this recipe for Apple Pie & Custard Baked Oats will warm you up on cool Autumn mornings.

Ingredients:

Serves 1

Method:

  1. Pre-heat oven to 180 degrees Celsius and grease an oven proof baked oats dish, we have some perfect single serve versions available here.
  2. Into a food blender, add porridge oats, baking powder, almond milk and banana.
  3. Blend until fully combined.
  4. Empty the mixture into the oven proof baked oats dish.
  5. Place in the oven for approx. 15 minutes or until browned.
  6. Top with custard and enjoy!
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Banana Bread Baked Oats

These baked oats are filled with healthy ingredients and take just minutes to blend. Top the oats with fresh banana and a sprinkle of cinnamon to serve.

Ingredients:

Baked Oats Mixture:
• 40g Oat Pantry Maple & Pecan Pie Porridge Oats (blended)
• 3/4 mashed banana
• 12g vanilla protein
• 1/2 tsp baking powder
• 80ml milk of choice

Cream cheese filling:
• 20g Nush Foods Almond Cheese Spread
• a dash of vanilla extract
• a dash of cinnamon
•1 tsp maple syrup

Toppings:
• Sliced banana
• Sprinkle of cinnamon

Method:


1. Preheat oven to 180°c.
2. In a bowl mix together all your baked oats mixture ingredients.
3. Then grease your Oat Pantry Baked Oats Dish and tip half of the baked oats mixture into the dish.
4. Then mix together in a separate bowl your cream cheese filling. And spoon on top of your half baked oats mixture in the middle.
5. Next, place the other half of your baked oats mixture on top.
6. Top with sliced banana and a sprinkle of cinnamon.
7. Bake for 15-20 mins until golden brown.
8. Enjoy!