Time: 15 minutes

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Cinnamon Bun Batter Oats

cinnamon bun batter oats

A smooth & creamy breakfast which has the taste and texture of cake batter.

These healthy Cinnamon Bun Batter Oats can be enjoyed hot or cold and is suitable for those following a vegan & gluten-free lifestyle.

Ingredients:

Porridge

  • 40g Oat Pantry Cinnamon Bun Porridge Oats blended into a flour consistency
  • 100ml milk of choice
  • 80ml water
  • 2 tbsp plain yoghurt of choice

Topping

  • 2 tbsp plain yoghurt of choice
  • 1/3 scoop of vanilla protein powder
  • Handful of frozen raspberries
  • 1 tsp chia seeds
  • drizzle of maple syrup

Method:

  1. Place the oats, milk, water and yoghurt into a saucepan on a low to medium heat, and continuously mix for about 2 minutes or until thickened.
  2. Serve into a bowl and top with 2 tbsp of plain yoghurt pre-mixed with 1/3 scoop of vanilla protein powder.
  3. Then top with a pre-made raspberry jam – to make the jam microwave the frozen raspberries, chia seeds and maple syrup. Microwave for 1 minute at a time until the fruit becomes soft and then mash with a fork until you get a jammy consistency.
  4. Enjoy!
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Cinnamon Carrot & Apple Porridge Topping

Carrot Cake Porridge

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.

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Cinnamon & Raisin Cookie Dough Overnight Oats

Cookie 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 Bun 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 Bun 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!

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Stewed Plum Porridge

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.

Ingredients:

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

Method:

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.

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Sticky 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.

Ingredients:

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

Method:

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.