Time: 45+ minutes

Looking for Christmas treat ideas? Our Carrot Cake Rudolph Muffin 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 180^oc 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.

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!

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.

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.