Apple Crumble Baked Oats

As I write this, I’m sitting at my dining table dressed in the slouchiest clothes possible with a tasselled poncho over the top as i’m feeling kinda chilly. Proper working from home vibes going down.

To be fair, I’m often working from home, but now the whole world is in on the act due to Coronavirus I’ve upped my game on the fashion agenda. ;-)

So how are you doing? Really…

...Happy? Frustrated? Hanging in there?

Whatever you're feeling right now, I hope to have something to lift your spirits whilst in social isolation. With the launch of the new website, I wanted to kick start with a few recipes for you to try out. Many of these can be made without BYB Toppers - BUT they are of course extra yummy if you buy yourself a pack to use… just sayin’

This morning, I treated myself to an epic breakfast using the Apple Crumble Toppers. Super easy and an epic breakfast treat. I hope you enjoy it too!

If you haven't already I'd love you to come hang out with me on Instagram and you make the recipe I would LOVE you to take a pic and tag me! If there is anything I need right now, it is a little more connection - and I reckon the humble oat can do just that! :-)

Apple Crumble Baked Oats

Serves two (or one very hungry person) and easy to double/triple

Ingredients:

• 1 cup porridge oats

• 1.5 cups milk of choice*

• 2 tbs flax seed/ground nuts/chia seed (optional)

• 1 tsp ground ginger or cinnamon (optional)

• 1 eating apple - halved and cored

• 2 large handfuls Boost Your Bowl Apple Crumble Toppers or finely chopped dried fruit (dates, cranberry or apricot are all great but any work!)

Method:

Preheat the oven to 180ºC. Mix together everything except the apple in a medium bowl. Grate half the apple and mix in, thinly slice the other half of the apple.

Lightly oil a small oven dish and spoon in the mix. Arrange the apple slices on top. Bake for approx 20 mins until golden. Serve as it is or with a dollop of yoghurt. (*I use non-dairy milk and yoghurt)

This is also great served cold. It will store well in the fridge for a couple of days.

Summer Berry Crumble Bars

I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enough to last us for breakfast AND dessert late in the day.... but we ate it all for breakfast ;-)

I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares

Ingredients:

Crumble:

• 1 ½ cup oats

• 1/2 cup ground almonds

• 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)

• ½ cup coconut oil– melted

• approx. 2 tbs coconut syrup (to taste)

• 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

• 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*

• approx. 1 tbs maple syrup

• 2 tbs chia seeds

• ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)

Method:

Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)

 

Spiced Apple & Pear Porridge

Hey! I'm popping in quickly on this Saturday afternoon, (whilst steaming my Christmas puddings) with a little recipe combo I've been eating quite a bit recently... I hadn't initially planned to write a blog post but then figures these photos weren't actually too bad, and since it was a lovely wintery warmer full of festive spice, it was too good not to share!!

P.s If you want to know what recipe I used for my Christmas pud I shared it here on Facebook. I thought it best not to blog it just yet since I won't know how well it's worked out until I taste it, but if you are going to make your own this is the latest time you should ideally be doing it, so that it can sit and mellow before the big day!  Fingers crossed it's as tasty as the non-vegan one I remember so well from years gone by.

So, back to the porridge... I used ingredients from two of my favourite companies for purchasing ingredients. RealFoodSource and Steenbergs (this is not an affiliate post but I did get some ingredients gifted to me to try in my recipes).

The freeze dried apple powder is great as an alternative whole food sweetener to syrups, it's literally ground up freeze dried apple! Teamed with Christmas Chia spice (regular ground cinnamon or mixed since would also work) it was delicious... I made two different variations, one with a sprinkle of cranberries an extra spice and another with dark chic chips and a drizzle of almond butter. Both were yum!

I sliced my pear longways and griddled it, but you could also cut into cubes and pan fry to warm through or serve raw.

Recipe: Spiced Apple & Pear Porridge

Serves 1

Ingredients:

• 1/2 cup porridge oats

• 1 1/2 cups non-dairy milk of choice

• 2 tbs freeze dried apple powder (more to taste if needed)

• 1/2 - 1 tsp christmas chai spice (or cinnamon/mixed spice)

• 1 pear- sliced and griddled in a touch of coconut oil

• Topping: dried cranberries or choc drops and almond butter (or everything!)

Method:

Add the oats, non-dairy milk, apple powder and spice to a small saucepan, bring to the boil then simmer for five minutes or so until cooked. Meanwhile griddle (or pan fry) the pear until softened.

Serve the porridge into a bowl then top with the pear slices and other toppings of choice. 

If you love porridge... check out my book 'Not Just For Goldilocks'  for over 50 unique porridge recipes with options to suit all tastebuds and dietary requirements.

Porridge is amazing and so versatile... it's literally my favourite meal ;-)

---

Apple cashew pudding

This was another ridiculously simple dessert that I made last week.

Simplicity is often synonymous with success in my book. Obviously my recipes still need to taste amazing, but i'm not one for lengthy ingredients lists and instructions (if I can avoid it) so this recipe was definitely the pinnacle of my kind of  'success' in recent weeks.

Simplify. Everything.

Just look at the ingredients list... it contains contains two main ingredients!!

This recipe was developed as part of a collection for the Real Food Source as their next FREE ebook coming in the next few weeks... this time all about nut butters!! I have had so much fun coming up with recipes. Nut butter is so versatile.... From milks, to creams, to yoghurts, to all sorts of dressings and sauces as well as a crazy good flour substitute as in this recipe... who'd have thought it. Just look how moist fluffy it looks without a grain in sight! Plus there is no sugar- just pure fruity nutty goodness. 

Go try it now... takes 2 mins to blend and 2 mins to cook (if you go for the microwave option). As ever throw in extra mix-ins if your heart desires. :-)

Recipe: Apple cashew pudding

Serves 1 (can easily be doubled/tripled- but still best baked in small pots instead of one larger one)

Ingredients:

• 1 apple- cored

• 2 heaped tbs cashew butter*

• 2-3 tbs water

• ¼ tsp baking powder

• ¼ tsp cinnamon

• pumpkin seeds for top- optional 

Method:

Blend all ingredients together (other than seeds if using) to get a thick smooth batter.

Spoon into a ramekin suitable for the oven and bake for approx. 15-20 minutes  at 180C until golden on top.

This can also be cooked in the microwave on high for 90 seconds, you won’t get a golden top this way.

*I buy my cashew paste from The Real Food Source here but you can use any cashew butter or blend your own.

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Pumpkin apple baked oatmeal pudding

Hello...back again with recipes, sorry i've been slow to post recently. I have soooo many recipes i want to share but struggling for time to actually get them out on to the blog and into the world. For those you don't already follow me on Instagram... please come and find me as I usually post my recipes and experiments on my feed straight after creation so you wont have to wait so long to be inspired!! 

On to todays post. I warn you now, you may well have a load of pumpkin recipes fly you way in the next few weeks since they were selling off the Halloween pumpkins off for 10p in my local supermarket… I literally couldn't resist and bought three! I now have a freezer full of pumpkin purée so I'd better get experimenting!  

I figured the carving pumpkins probably aren't as refined in flavour as the squashes and pumpkins specifically grown the culinary purposes however its still pumpkin after all, and when puréed and added into sweet and savoury dishes it does the job just perfectly.

So first up and little single (or double serving) spiced apple and pumpkin oatbake. Super yummy. I made a small version as i wasn't sure how it would turn out but i needn't have worried and i can't wait to make this bressert again!

Totally healthy, lightly sweet, with warming spices... perfect served piping hot for those cold chilly mornings. I enjoyed this after a green smoothie first thing and then had this as a treat late morning! I was so excited it was as yummy as it looked when i came out of the oven. This is a dense and gooey pudding-style baked oatmeal, almost undercooked in the centre just the way I like it! It was perfectly sweet enough for me but you can easily adapt to taste. You could also double up the recipe to serve more if you wish.

Recipe: Pumpkin apple baked oatmeal

Serves 1-2

Ingredients: 

• 1/3 cup pumpkin puree
• ¼ cup finely chopped dates or date paste*
• approx ¼ cup apple juice
• ¼ tsp pure stevia (or to taste)
• ½ cup oats
• 1 tsp mixed spice
• ½ tsp cinnamon
• ½ tsp baking powder
• pinch salt
• 1 apple- half grated and half chopped (add last)

Method:  

Mix wet ingredients together and then add the dry and mix well. Chop/grate the apple and add the grated portion to the mix. Add a little extra apple juice if the mixture seems to thick (it wants to loo quite thick and chunky).

Spoon into a small (approx 12cm) pie dish and press the chopped apple chunks into the top. Sprinkle with extra cinnamon (or sweetener) if desired.

Bake at 180C for approx 20 mins until golden, the centre will still be quite soft and pudding like. Serve into a bowl (or two) or allow to cool slightly and eat straight from the dish (recommended). Since there is no oil in the mixture may have a tendency to stick to the dish. ( I ate from the dish anyway)

*you could use 3tbs of unrefined sugar such as coconut sugar or rapadura instead of the dates.

Exciting recipe for the Virtual Vegan Potluck Party to come your way on Saturday....keep a look out, I promise you wont be disappointed with my offering!

CADA...zing!

This recipe is not my own discovery. In the world of Thermomix users it’s a well known concoction, with each of the initials corresponding to each of the ingredients. I decided to add some ‘zing’ with orange, cinnamon and cacao nibs and turned it into a creamy breakfast yoghurt bowl!

This is a super simple recipe. Great for breakfast or as a refreshing but filling snack. Like most of my favourite recipes this one is endlessly versatile...change up the nuts and fruits to suit your taste or what you have to hand. The fresh coconut is a must, and this is one of the only recipes I keep fresh coconut to hand for. I also use dates for their versatility and subtle sweetness but other dried fruits could be used.

I think what I actually love most about this recipe is it’s ‘what you see is what you get’ philosohy. All the ingredients are still visible in their original form, blitzed a little and mixed. Keep it nice and chunky for great texture.

Recipe: CADA...zing!

Serves 2

Ingredients

• Approx. ¼ cup chunks of fresh coconut

• 1 small apple- quartered and cored*

• 4-5 small dates (I used deglet nor)

• ¼ cup whole almonds

Optional extras…

• 1 small orange

• ½ cup vegan yoghurt

• 1 tsp orange zest

• Cacao nibs

• Cinnamon

Method

Prepare the CADA ingredients and add to the Thermomix bowl, or other high power food processor and pulse together until chunky.

To serve, layer up the orange segments into the bottom of a small bowl, top with yoghurt, add the CADA mix and then garnish with zest, cacao nibs and cinnamon as desired.

*add a splash of fresh lemon if not serving immediately to prevent from browning. CADA mix will store in the fridge for a few days.

Apple cookie pie for breakfast

This may actually be the most delicious breakfast I have ever made…or maybe even ever tasted. The fact that is so simple and good for you too is a bonus! It would make a yummy dessert too!

You have to try it out…and I hardly ever say that about a recipe! (even though I usually think it!)

See, the exclamation marks are out in force again today so this really is something special!!!! Ha!

Ok, ok, I’ve calmed down a little now…breathe.  I woke up on Monday morning and with it being a bank holiday and a lovely change from the norm, I wanted to make myself a little something special, but I had no idea what. I did debate breakfast of the pancake or granola variety but it just wasn’t doing it for me.

Then a brainwave crept over me and I had to give it a shot. What if I made two oaty breakfast cookies to sandwich a hot, rich and fruit filling? It had to work...right?

Oh yes it did, it was so good and so quick. I don’t like to hang about when I’m hungry and this most certainly did the job. With endless variations on the theme for both the ‘crust’ and the filling you can play around with the ingredients to your heart’s content.  I kept the crust quite plain this time so that fruity filling coated in a sweet peanut buttery sauce could take centre stage, but by all means go ahead and jazz up your crust too! I used both an apple and a nectarine (as I had a nectarine that looked like it needed using up) but just the apple and maybe some raisins for an extra juicy texture would also be fabulous.

Recipe: Apple cookie-pie

Serves 1

Ingredients- cookies:

• 1/3 cup oats
• 3 tbs buckwheat flour (other flours would probably be fine too)
• ¼ tsp baking powder
• 1 tbs ground flax
• Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
• 1 tbs agave
• 3-4 tbs soy yoghurt (or regular yoghurt for non vegan)
• Walnut pieces to decorate- optional

Ingredients- filling:

• 1 small apple
• 1 small nectarine or two apricots (or omit and use 1 large apple)
• 1 tbs peanut butter
• 1 tsp ground flax
• 1 tsp agave (if necessary)

Method

Mix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two and flatten the ball with wet palms and place both on a microwaveable plate.  Decorate one cookie with walnut pieces.

Cook on full powder in the microwave for 1 min 20s. Press with your finger and if there are no visibly sticky bits you’re done.

Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple in a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.

Set out one cookie  as a base and pile on the filing, adding the other cookie as a top crust. Dust with cinnamon if desired. Serve immediately.

Apple oat bites

Oats never go away from my blog for long do they! It’s because they are always on my mind. Such a healthy, substantial, cost effective, simple, versatile ingredient…I truly believe oats are what make the world go round!

Oats are my breakfast every day, snacks in between on other days and occasionally dinner (when all I need is a quick post-gym snack). So when I need a quick and simple 2-minute breakfast, often the answer lies in my oats.

This recipe concept is based on my regular breakfast ‘apple oats’ merged with the amazing breakfast cookie. Last weekend, to shake things up a little instead of eating my regular oats as a very liquidy mix in a bowl, I reduced the liquid content right down, added some shredded coconut (for good measure) and then packed the mixture into a mini silicone muffin pan to cook them up. By the way, the mixture also tastes great pre-cooking…yes I was very hungry at that point and so very tempted to eat it all…but then I wouldn’t have any recipe for you!

Quick recap on the apple oats theory. I always grate a whole apple to mix through my morning bowl of oats for four reasons- it's a great way to get an extra portion of fruit in your day, it gives a subtle sweet taste without the need for additional sugar, it is fairly neutral so can easily accommodate other mix-ins to jazz things up, it bulks up the size of my breakfast without needing to add more oats so offers a great balance between being substantial and light.

The apple base mix is great…but what about the add ins. It’s always all about the add ins, that’s what brings sunshine and smiles to my day, amongst other silly things that make me smile….like a cat on it tiptoes drinking out of the bird bath (spotted this morning!)

So I spent a little extra time putting together a few simple flavour combos to get you started- the key thing for me is that they shouldn't take more than a minute to prepare since this is a speedy breakfast after all.  I also ran a test for microwave vs oven. I found the only real difference to be that the oven gave a dryer ‘baked’ exterior where as the microwave version stayed soft on the outside. The inside of both versions were very soft and moist. Take your pick!

You could also make a larger 'breakfast bombe' using my silicone egg poacher method.

The photo below is a plain apple oats version with extra coconut flakes on top...still super yummy without anything more!

This is a cheeky little 'bombe' version of the origial apple oats without mix-ins.

Recipe : Apple oat bites

This makes approx. 6-8 mini oat bites (or a couple of breakfast bombes)

Ingredients

• 1 cup regular oats
• 1/3 cup unsweetened coconut flakes
• 2 tsp vanilla extract
• 1 large apple grated
• 2 tbs ground chia or flax
• ½ cup preferred milk alternative
• Approx. ½ cup total mix-ins

Mix-in ideas: 

• 'carrot cake' (carrot and nutmeg)
• date and walnut
• 'gingerbread' (fresh, ground and crystallised ginger plus mollasses)
• maple and cacao

....plus pretty much anything else you can think of!

Method

Mix everything together and pack firmly into silicone mini muffins trays (silicone for easy removal and microwave compatibility). Microwave on full power for approx. 90 seconds until the top feels firm.

my mix-ins of choice- I made two of each of the above listed flavour combo

basic mixture ingredients

wet basic mixture

oven version

microwave version