This simple recipe is by Glenisk and serves 4. Packed with protein, cooked in 25 minutes and tastes great for breakfast, these Baked Raspberry Oats are a great way to start the day.
1 tsp oil 4 eggs 4 tbsp water 300g Irish Strained Protein Yogurt, Vanilla 4 tbsp desiccated coconut 120g oats 100g frozen or fresh raspberries
Lightly oil an ovenproof dish or individual ramekin dishes.
Whisk the eggs, yogurt and water together in a large bowl.
Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.
Pour the mixture into a large ovenproof dish or individual ramekins.
Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
2 apples, cored 150g frozen raspberries 150ml natural yoghurt 2 tbsp porridge oats 100ml milk
Tip all ingredients into a blender or smoothie maker and blitz until smooth, adding 50ml water or milk if it’s too thick.
Kiwis aren’t my fruit of choice. Nevertheless, I decided to make a kiwi and banana smoothie this morning and it did not fail to disappoint.
3 kiwi fruit 4 tablespoons organic porridge oats 1 banana 8 ice cubes 200ml milk 250g natural yoghurt 1/2 cm piece fresh ginger (optional) honey (optional) method
Top and the tail the kiwi fruit and stand them on their ends. Slice the skin off in vertical strips with a sharp knife. Whiz the kiwi fruit with the remaining ingredients, apart from the honey, in a blender for 30 seconds. Sweeten with a little honey, if you like.
Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒
Frozen strawberries/raspberries/cherries/mango chunks/mixed berries Strawberries Raspberries Blueberries Bananas Melon Watermelon Mango Passionfruit Grapefruit Pineapple Oranges/Satsumas/Clementines/Tangerines Lemon Lime Apples Pear Peach Prunes Kiwi Avocado Spinach Kale Beetroot Carrots Sesame seeds Honey Vanilla extract Peanut/almond butter Oats Coconut flakes Protein powder Ginger Tumeric Orange/Apple/Pineapple/Cranberry juice Natural/Greek style/Coconut milk/Almond/Soya yoghurt Skimmed/Low-fat/Full-fat/Coconut milk Vanilla ice-cream Mint sprigs/leaves
Comment below if you have any other suggestions and subscribe!✨💭
This recipe is by Rozanna Purcell (Natural Born Feeder) and serves 9.
Shortbread squares can be kept in the fridge for 7 days.
🌾Suitable for Vegetarians
For the base you will need:
300g oats blended into a flour 100g ground almond 4 tablespoons maple syrup 4 tablespoons coconut oil (melted)
For caramel sauce you will need:
160g tahini 3 tablespoons coconut oil (melted) 1 teaspoon vanilla extract 4 tablespoons maple syrup
Using an electric whisk, mix and press into a lined 20cm tin. Bake for 15 minutes at 180 degrees C. Let cool before adding the caramel sauce. Once the base is baked, allow to cool for 15 minutes before adding the caramel sauce. Mix to combine and pour over the baked shortbread. Place in the fridge or freezer to set. Once the caramel has set, pour over 100g melted chocolate and set in the fridge.
This recipe is by the Food Anatomist. These muffins are quick and easy to make and can be enjoyed as a mid-morning snack or with a bowl of ice-cream✨
For the cupcakes:
Oats, 1 cup
Bananas, x3 large
Cinnamon, x3 tablespoons
Topping: Cashew butter, x3 heaped tablespoons
Agarve syrup/honey, 1 tablespoon
Vanilla extract, 1 teaspoon
Preheat the oven to 180°C. Blend the oats well. Mix the oats, mashed bananas and cinnamon well and place the mixture equally into six muffin cups. Bake for 15 minutes and allow to cool for 20. Mix together the cashew butter, honey and vanilla extract in a saucepan. Spread the mixture evenly over each muffin with a spoon. Allow muffins to cool before adding the topping. Fam feedback: