Category: Recipes

Recipes

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Recipe: Cherry Bakewell Mug Cake

Mug cakes are great when you’re craving a fast solo sweet treat. This easy mug cake recipe is quick to make, easy to clean up and seriously delicious! Who says you can’t have dessert that looks like breakfast or breakfast that looks like dessert 😜.

Ingredients:

• 6 tbsp whole wheat flour or gluten free flour
• 4 tbsp Oat Pantry Cherry Bakewell Porridge Oats
• 1/2 tsp baking powder
• Pinch salt
• 6 tbsp almond milk
• 2 tbsp coconut oil melted
• 2 tbsp coconut sugar
• Approx. 8 frozen cherries

Method:

1. Whisk the flour, oats, baking powder, and salt in a microwave-safe mug.
2. Stir in the almond milk, melted coconut oil and coconut sugar and mix until everything is well blended.
3. Gently mix in the frozen cherries.
4. Cook in the microwave on high until the cake is done in the middle, about 1 minute 45 seconds, but may vary based on your microwave. It should be risen and just firm to the touch, let stand for a couple of minutes before tucking in.

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Baked Carrot Cake Oats

If you love overnight oats, you’ll love this warm-from-the-oven version. A comforting bowl of Oat Pantry Carrot Cake Baked Oats is a delicious way to start the day.

Ingredients:


• 40g Oat Pantry Carrot Cake 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

Method:

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 a small ovenproof dish and bake in the oven for 25-30 minutes, or until browned.

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Recipe: Easy Carrot Cake Flapjacks

We’ve given the traditional flapjack an Oat Pantry twist using our Carrot Cake Porridge Oats. They are vegan friendly with a simple vegan butter substitution, refined sugar free and can easily be made gluten free by using gluten free flour.

Ingredients:


• 175g Oat Pantry Carrot Cake Porridge Oats
• 40g plain flour (gluten free flour can be used here)
• 50g mixed nuts (we used extra walnuts and pecans) roughly chopped
• 50g raisins
• 25g mixed seeds (sunflower and pumpkin)
• 100g dairy free butter (we used Vitalite)
• 87g maple syrup
• 100g coconut sugar

Method:


1. Preheat the oven to 160C/325F/gas mark 3. Grease a square baking tin (this mixture makes approx. 9 flapjacks and we used a 18 x 18cm baking tin) and line with baking paper.
2. Mix together the oats, flour, nuts, raisins and seeds in a large bowl.
3. Place the vegan butter, maple syrup and coconut sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
4. Pour the syrup into the oats and stir until thoroughly combined.
5. Pour the mixture into the baking tin, spread it out level and press down firmly until compacted.
6. Bake for 25 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool). Please note: different thicknesses of flapjack can have varying baking times, so we recommend checking on them at regular intervals until they are nicely golden brown.
6. Leave to cool for 10 minutes then cut into slices while still in the tin. Leave to cool completely then take them out. Store in an airtight container for up to 10 days.

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Natural Salted Caramel Overnight Oats

This 4-ingredient salted caramel sauce is a quick and simple recipe made from medjool dates. It’s vegan friendly, refined sugar free and gluten free. It makes the perfect topping to your oats, we’d definitely recommend pairing it with our Maple & Pecan Porridge Oats.

Ingredients:

  • 16 medjool dates, pitted
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3/4 –1 cup unsweetened almond milk

Instructions:

  1. Add all ingredients (starting with 3/4 cup almond milk) into a blender and blend until mixture is smooth and there are no date chunks easily visible.
  2. Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the caramel to your desired texture. Use immediately or store in the fridge for later.
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Recipe: Simple Cherry Compote

It’s slightly tangy, not too sweet and just perfect to enhance breakfast oats.

The great thing about this recipe is you can use frozen cherries when fresh cherries are out of season, so you can enjoy this topper all year round.

Ingredients:

  • 3 cups fresh or frozen cherries, pitted
  • 3 Tbsp. coconut sugar
  • 3 Tbsp. freshly squeezed lemon juice
  • A pinch each of salt, nutmeg, and cinnamon to taste

Instructions:

  1. In a sauce pan, add the cherries, coconut sugar, lemon, and spices. When the cherries have defrosted (if using frozen) over high heat, bring the liquid to a boil, then reduce the heat to medium-low and bring to a simmer.
  2. Simmer the cherries until they become thick, with a texture more like syrup; this can take about 20 minutes.
  3. Remove from the heat and serve over your prepared Oat Pantry overnight oats, we’d highly recommend using our Cherry Bakewell Porridge Oats for this. You can also tub up any excess compote and store in the fridge for a couple of days for future use.
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Recipe: 5 Ingredient Vegan & Gluten Free Doughnuts

Ingredients:
• 200g gluten free self raising flour
• 120ml almond milk other plant-based milks
• 6 tbsp maple syrup
• 4 tbsp coconut oil melted
• 3 tbsp cacao powder
• Pinch salt
• Sprinkle of Oat Pantry granola

Method:

1. Pre heat your oven to 180 degrees celsius. In a large mixing bowl add the gluten free flour, maple syrup, melted coconut oil and your choice of plant based milk and mix well into a smooth batter.
2. Get your doughnut mould and grease it with coconut oil, then add the batter into each mould, don’t over fill it and smooth the top.
3. Put into the preheated oven for 12-15 minutes.
4. Whilst the doughnuts are baking prepare the chocolate topping. Add 2 tablespoons of melted coconut oil and 2 tablespoons of maple syrup to a bowl and then slowly stir in two tablespoons (then another tablespoon if needed) of cacao powder until you have a fairly dense mixture.
5. Next comes the fun part, dunk the doughnuts into the chocolate sauce and place on a drying rack. Whilst they are still drying sprinkle some Oat Pantry granola on top for added crunch.