Don’t you just love waffles?…
Making smoothies can often be complicated and intimidating, but it shouldn’t have to be! So I wanted to share a recipe for an easy, accessible smoothie made with 4 simple ingredients. Although it can be nice to sometimes indulge, we don’t all have access to exotic ‘superfood’ powders. A pared back, wholesome smoothie is definitely enough and this smoothie in particular is just delicious.
Frozen berries, frozen banana, plant-based milk and protein. That’s it. Simple, wholesome and delicious.
This Vegan Berry Vanilla Protein Smoothie is perfect as a post-workout recovery snack, or for breakfast when paired with a slice of toast or some granola. I hope you enjoy!
Vegan Berry Vanilla Protein Smoothie
1 & 1/4 cup of rice milk (or other milk of choice)
2 heaped tbsp PSA Vanilla + Cinnamon Bio Pro Vegan Protein
1 frozen banana
1 cup frozen mixed berries
(optional) a handful of frozen kale/spinach
Homemade granola baking in the oven has to be one of the best and most comforting aromas in the world. Just imagining the heavenly scent of cinnamon, almond and maple syrup filling the house is enough to make me want to make another batch of this Fig, Almond + Maple Granola.
This granola recipe is simple, nutritious and downright divine. It’s a recipe I originally made for Universal Store, but it’s too good not to share with you all!
For a perfect breakfast add some granola in a bowl with fresh strawberries and yogurt. I also love sprinkling it generously atop banana ice cream, or simply popping some in a ziplock bag for a delicious on-the-go snack.
Fig, Almond + Maple Granola
Makes one large jar.
2 cups rolled oats
1/2 cup buckwheat groats
2 tsp cinnamon
1 cup almonds, roughly chopped
1/3 cup walnuts, roughly chopped
1/2 cup pepitas
1/3 shredded coconut
3 tbsp coconut oil melted
2 tsbp maple syrup
1/2 cup chopped dried figs
Preheat your oven to 170 degrees Celsius and place some baking paper on a large baking tray.
In a large mixing bowl, combine all the dry ingredients (minus the dried figs) and mix well.
Then add in the melted coconut oil and maple syrup and combine so everything is coated in coconutty, maple goodness.
Transfer the granola onto the baking tray and place in the oven for 25-30 minutes. Be sure to stir the granola after 10-15 minutes to ensure the granola is evenly toasted.
For me this means thick woolly socks, enjoying steaming cups of tea in bed, oversized sweaters, warming veggie soups, long baths, and of course, big bowls of porridge.
My go-to porridge recipe is my Basic Oats Recipe, but sometimes I feel like something a little extra.
Enter Maple Cinnamon Roasted Pears. These pears are a perfect way to spice up a bowl of oats. The cinnamon spice and the maple bring out the rich, sweet flavour of the pears – taking a wholesome bowl of porridge to another level of deliciousness.
But these Roasted Pears aren’t reserved for Porridge alone. They are a beautiful accompaniment atop pancakes or simply as a dessert with a scoop of yogurt or icecream and a drizzle of date syrup.
Maple Cinnamon Roasted Pears
2 ripe pears
1/2 tsp cinnamon
1 tsp pure maple syrup
1 tbsp coconut oil
Preheat your oven to 180c and line a baking tray with baking paper.
In a shallow bowl, combine the cinnamon, maple syrup and coconut oil. Cut the pears in half and evenly coat the pears in the thick maple mixture.
Now place the pear halves with the cut side facing up on to the baking tray and put them in the oven. After 10 minutes, flip the halves over and roast for another 10-15 minutes, or until lovely, golden and soft.
Meanwhile, make your porridge using my Basic Oats Recipe.
Once the pears and porridge are ready, serve the porridge in a bowl and place two halves of the Maple Cinnamon Roasted Pears on top – don’t forget to drizzle the lovely sweet syrup from the baking tray.
But I have to be honest, I haven’t made homemade granola in quite a while as I fell a little bit (a lot) in love with Carman’s Toasted Mueslis. So I’ve decided to take things into my own hands again, and what is a better way to ease back on the homemade granola train than with chocolate buckwheat granola.
This chocolate granola is delicious. I wouldn’t be blogging it if it wasn’t, but it really is. My favourite thing about this granola is that when you have it with milk, the milk turns chocolate-y and sweet. Coco Pops anyone?
Aside from the nostalgia factor, this granola is packed with flavour and nutritious ingredients. The tart flavour of the goji berries cuts through the chocolate-ness wonderfully, but if you have more of a sweet tooth, feel free to add more sweetener and/or sub for a sweeter dried fruit, like sultanas or mulberries.
- 1 cup buckwheat groats
- 1 cup rolled oats
- ½ cup coconut flakes
- ¼ cup hazelnuts, roughly chopped
- ¼ cup almonds, roughly chopped
- scant ¼ cup cacao powder
- pinch salt
- 1-2 tbsp date syrup (or more depending on desired level of sweetness)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ cup goji berries (or dried cherries, cranberries, etc.)
- Preheat the oven to 170C and line a baking tray with baking paper. In a large bowl, mix together the buckwheat, oats, coconut, chopped nuts, cacao powder and salt. In a small bowl, combine the three wet ingredients. Then pour this mixture into the dry bowl and mix until the granola is evenly coated.
- Pour the granola onto the baking tray and spread the mixture evenly. Place the granola in the oven for 10 minutes, then take it out and give it a shuffle. Pop it back in the oven for another 10 more minutes. Shuffle the granola again, and bake for a further 5-10 minutes, or until the granola is fragrant and the nuts are crunchy (but not burnt!).
- Remove the granola from the oven and let it cool completely. Once it's cool, mix in the goji berries, then transfer to a medium sized jar.
- I find that this granola stores at room temp for at least 2 weeks, but if you want to prolong shelf life be sure to store it in the fridge. Enjoy!
I don’t know why it’s taken me this long to share my basic oats recipe, considering it’s one of my breakfast staples. What ever the season, I tend to enjoy a big bowl of oats at least a few times a week. It’s akin to a big hug for your insides, nourishing your body and fuelling you for the day ahead.
Oats are a breakfast essential for me for two main reasons: I can always rely on oats to provide lots of long-lasting energy, and second, they’re goddamn delicious. So I thought it would be nice to finally share with you the recipe for my standard oats.
It goes without saying that a good bowl of oats comes down to the oats themself: they need to be thick, creamy and slightly sweet. However, the key to an amazing bowl of oats, for me, is toppings. I’m all for toppings. I would even go to say that oatmeal is 80% toppings. It’s where you can enhance the flavour, add texture and experiment with different combinations. Without fail my toppings include fruit (banana, blueberries), a hint of sweetener (coconut sugar or maple syrup), dried fruit (figs, dates or sultanas), a crunch factor (pepitas, cacao nibs or buckwheat groats) and nut butter (almond butter, tahini or peanut butter). A combination of these toppings – generously sprinkled atop of creamy, steaming oats – always guarantees a delicious bowl of oaty goodness.
This recipe will give you the perfect base for amazing oats – the toppings, however, are entirely up to you. Experiment with flavours and combinations, and don’t be afraid to add as much as you want!
My Basic (But Delicious) Oats Recipe
Makes one serving.
1/2 cup wholegrain rolled oats
1/2 tsp cinnamon
1/2 cup almond milk
1/2 cup water
1/2 mashed banana
1 tsp vanilla extract
In a small saucepan, combine the oats and cinnamon, then add the milk and water and bring to a bowl. Turn to low and add in the mashed banana and vanilla extract. Simmer for around 5 minutes, making sure to stir often until the oats become thick and creamy. Pour the oats into a bowl and add your desired toppings.