Introducing my latest vegan, gluten-free creation - Cacao Coconut Crunch.

Not only is this recipe a tasty treat to kickstart your day, but it is loaded with vitamins and minerals including B vits, calcium, magnesium and iron to make sure you are ready for whatever the day has to throw at you.

Ingredients: one serving

• ​40g millet puffs
  
• 1 tsp cacao powder
• 1 tsp coconut oil
  
• ​1 tsp desiccated coconut
• 100ml coconut milk

Method:

1. Preheat oven to 130 degrees.
2. In a mixing bowl, add millet puffs and cacao powder.
3. Melt coconut oil, pour on top and mix to fully coat.
4. Place on a baking tray lined with greaseproof paper and allow to crisp up in the oven for 5-8 minutes.
5. Remove, pour coconut milk, sprinkle desiccated coconut and enjoy.

Ingredients:

• 40g oats
• 100ml water
• 100ml egg whites
• 50g mixed berries

Method:

1. First, add your oats and water to a bowl and leave to soak for 5 minutes.
2. Cook your oats as you normally would, but do not allow all the water to fully absorb.
3. Add your egg whites and continue to cook your oats, stirring constantly to prevent sticking.
4. When the egg whites are fully cooked, transfer your oats to a bowl and top with mixed berries before serving.

Method:

1. Preheat the oven to 250 degrees and line a baking tray with grease proof paper and coat with a little oil to prevent sticking.
2. In a large bowl, mix together all the dry ingredients.
3. In a separate bowl, mix the wet ingredients.
4. Pour the wet ingredients in to the large bowl and stir until all the dry ingredients are fully coated.
5. Transfer the mixture on to the baking tray and spread in an even layer.
6. Bake in the oven for about 15 minutes or until it is golden brown and firm to touch.
7. Allow to cool before cutting in to bars.
8. I also melted some 75% dark chocolate and drizzled on top.

Enjoy ​:)

When it comes to post-workout nutrition, I am all about those pro-oats.
​Quick and easy to make with the perfect combo of protein and carbohydrates to build muscle and replenish glycogen levels.

Any protein powder will work and this will really come down to preference. Lately I am LOVING the Quest Nutrition Salted Caramel protein which is a combination of a whey and casein protein and tastes amazing.

Ingredients:

• 40g oats
• 150ml of cold water
• 1 scoop of protein powder

Method:

1. I like to cook my proats on the hob as I feel this helps in achieving that full, fluffy texture.
2. Add your oats and water to the pot and leave to soak for 5 minutes.
3. Place on a low heat on the hob and begin to cook.
4. Stir constantly as the water heats up and begins to be absorbed by the oats.
5. When the majority of the water has been absorbed, turn off the heat, add the protein powder and continue to stir till all the water is absorbed.

I absolutely love oats and find them to be such a clean comfort food. However, the thoughts of a hot bowl of porridge isn't all that appealing in the depths of summer!!

Introducing my overnight oats - left soaking overnight, there is no need to cook the oats and so they are the perfect grab and go option for those hectic mornings!!

Ingredients:

• 100g Greek Yogurt
• 50ml milk
• 40g oats
• 50g mixed berries

Method:

1. In a continer, add the greek yogurt and milk and stir to combine.
2. Add your oats, stirring again to ensure they are mixed well in the liquid.
3. Seal the container and leave to soak in the fridge overnight.
4. In the morning, remove, stir and top with your favourite berries.

Ingredients: Makes 4 servings

• 100 g oats
• 50 g hazelnuts
• 25 g chocolate protein powder
• 2 tbsp coconut oil
• 2 tbsp almond or peanut butter
• 1 tsp cacao powder
• 100 ml of water

Method:

Preheat oven to 180 degrees.
​
​1. Get a large bowl and place the oats, nuts, protein powder and cacao powder inside.
​Toss to combine ingredients.
​2. In a pot, place coconut oil, nut butter and the water. Gently melt the mixture
over a low heat on the hob. 
​3. When liquefied, pour the mixture in the the bowl and stir to ensure the oats
and nuts are fully coated.

4. Line a baking tray with grease proof paper and evenly spread the coated oats on top.
5. Leave to crisp in the oven for 25-30 minutes.

I like to serve my Granola with some Greek yogurt and fresh blueberries.

How will you enjoy yours?

Ingredients:

• 250g mixed nuts
• 1 cup jumbo oats
• 1/4 cup honey/agave
• 1/4 cup coconut oil
• 4 tbsp ground almonds
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin spice

(see previous posts for my homemade pumpkin spice recipe)

Ingredients:
40g porridge oats
1/2 scoop whey protein powder (I used Scitec Iso Whey Cappuccino flavour)
Water
3 egg whites

Method:

Pre-heat oven to 150 degrees.

In a pot, add 40g of oats and 1/2 scoop protein powder. Add some water and cook your porridge as usual till the water is soaked up.

Transfer to a oven-proof bowl and pour your egg whites on top. For this either separate full eggs and leave the yolks to one side or alternatively use liquid egg whites.

Place in the oven and allow to cook for 10-15 minutes till the eggs are fully cooked.

Carefully remove from the oven and serve with your choice of topping. I like to sprinkle some mixed seeds on top, but would love to hear how you enjoy yours :)

Ingredients:
2 cups of oats
200g mixed nuts
200g mixed seeds
2 tbsp chia seebs
1`large carrot
1 apple - I used pink lady
6 tbsp agave syrup
6 tbsp extra virgin olive oil

Method:
In a large mixing bowl, add your mixed nuts, mixed seeds and chia seeds.
Pour the 2 cups of oats on top and combine.

Using a peeler, remove the skin from the carrot and dispose.

Grate the carrot in to the bowl and do the same with the apple.

Over the hob, gently heat the agave and olive oil.

Pour in to the bowl and mix to ensure all contents are fully coated.

Line a baking tray with grease proof paper.

Spread the mixture evenly on the tray and place in the oven at 180 degrees for 30 minutes or until golden brown.

Remove from the oven and allow to cool. This will allow some granola clusters to form. Then serve or transfer to a container for storage.

Enjoy :)

Jen x