I’m always trying to think up of new recipes that work as a quick breakfast or snack to give me and the kids energy, and they’re extra good if they have chocolate, so I think this is going to be one of our new favourites! (Ok, I say that about a lot of things…) These are really quick and easy to make, with ingredients that you might already have in the house, they’re a nice sweet treat but fairly healthy too, and will give you energy for the day. They’re full of chocolatey peanut-buttery oaty goodness! Read More »
I feel like this has been a really productive morning! By 9am I had already made and photographed this recipe for a blog post. Then I wasted about an hour and a half reading things online before actually getting around to writing the post…but here it is!Read More »
I wanted a new idea for a savoury breakfast so came up with these mini vegan omelettes and they were a huge hit with my kids. They use chickpea flour instead of eggs so are really healthy and still contain a lot of protein. You can add lots of veggies so are especially good for kids who need convincing to eat more vegetables. My favourite way of making them so far has been with wilted spinach, peas and a handful of grated vegan cheese. I use Violife original cheese for these, which makes them really delicious! The peas add even more protein and spinach adds more iron, so they’re really great for kids.Read More »
I love pancakes for breakfast. It always feels like a treat and the kids always eat them, even when they’re really healthy! I like to try to make them as healthy as possible, not too much sugar, and lots of nutritious stuff added. I’ve seen a lot of people making “protein pancakes”, and wanted to make a healthier and vegan version!Read More »
I have found yet another way to combine oats and bananas to make a yummy, healthy breakfast! And blueberries and chocolate for good measure. These are so simple, you can add whatever you want, and they only take 10 minutes to bake, which is good because Rian really loves them now and keeps asking me to make them, so it’s only 10 minutes of listening to “Mommy, I want cookies!”Read More »
I’m so glad I decided to make overnight oats last night before bed. The boys didn’t sleep that well, which meant I didn’t sleep that well, and I don’t feel like doing anything much today! We usually have porridge for breakfast but since it’s getting more summery I thought we’d switch to overnight oats. It wasn’t the best morning really, but the sun is starting to appear now. And the overnight oats were delicious anyway!Read More »
Baked oatmeal is still one of my favourite breakfasts. So warm and comforting and delicious, but healthy too. I had a bowl full of oranges and was craving chocolate so made these this morning. I love orange and chocolate together so much! The oatmeal has cocoa and fresh orange juice in it, it’s topped with a slice of fresh orange, and baked in the oven. I made it in individual portions, you can use mini casserole dishes, ramekins or a muffin tin to do this. Or just put the whole lot in a loaf tin or cake tin, and bake for about 5-10 minutes longer. Rian loves this breakfast and thinks it’s chocolate cake!
I always say this, but it’s just so handy to make baked oatmeal, just mix it up, put it in the oven and get other stuff done (or relax) while it bakes. Easier than standing over a pot of porridge stirring it. While it was cooking, I made fresh orange juice for me and Rian and then put the orange skins in some water to boil for a while so the house would smell even more orangey!
Here’s a photo of Holly and Fred being cute this morning, just because.
Here’s what it looks like baked in a cake tin as well. So pretty. It can be sliced up into wedges, which would be good for picnics or even a very healthy dessert.
Makes about 6 portions
3.5 cups of porridge oats
1/4 cup of cocoa powder (or cacao powder)
Juice of one orange (about half a cup, or store bought orange juice)
1.5 cups unsweetened soy milk (or other plant milk)
2 tbsp agave syrup (or other sweetener)
2 fresh oranges
How it’s made:
Preheat the oven to 180 degrees Celsius.
Use ramekins or line a muffin tin, loaf tin or cake tin.
Mix the oats, cocoa, orange juice, plant milk and agave syrup in a bowl big.
Put the mixture into the ramekins or tin you’re using and press it down.
Slice up the fresh oranges and cut off the skin. Press the slices lightly into the top of the oatmeal mixture.
Bake in the oven for 20 minutes if doing individual portions, and 25- 30 minutes if doing one big tin of baked oatmeal.