Homemade Peanut Butter & Pecan Granola

WARNING may be highly addictive…. I mean, I cannot stop eating this homemade granola it is my absolute favourite thing ever! What’s not not love? Sweet peanutty, crisp and crunchy oats with toasted pecans. I LOVE to snack on this granola just how it is ๐Ÿ˜ but also I like to have it for breakfast in my bowl poured with plant “milk” or coconut soya yoghurt and served with fresh fruit or berries! Homemade granola is so easy to make and much much more healthy than shop bought granola.


  • 250gย (2 1/4 cups) Oat
  • 68gย (3 heaped tbsp) Maple syrup/honey
  • 110gย (3 heaped tbsp) Peanut butter (I use crunchy)
  • A handful chopped pecan nuts


  1. Preheat oven to 200C/180C fan/400F/Gas mark 6 and line a large baking tray with non-stick baking parchment.
  2. Pour your oats into a large mixing bowl, then stir in the maple syrup/honey until the oats are fully saturated.
  3. Add in the peanut butter and stir in well until everything is combined and the oats are fully saturated in the peanut butter.
  4. Stir in your chopped pecan nuts (I leave a few nuts whole).
  5. Once all the ingredients are combined together. Pour the granola onto your lined baking tray, spread it out evenly and bake in the preheated oven for 15-20 minutes turning the granola over to cook evenly halfway through cooking time. Serve with yoghurt/plant milk, fresh fruit or sprinkle on your smoothies or Nice cream! Enjoy!

Ps: If you end up making this recipe, let me know what you think by leaving a comment down below, and I always LOVE to see your photos, tag @nourishingalex on Instagram or use #nourishingalex so I can see and share your recreations! Lots of love Alex

Garlic & Parsley Mushrooms on Hummus Toasts

Possibly my favourite savoury toast! Garlicky mushrooms infused in dried parsley on top of caramelised hummus sourdough toast. AHHHH the flavours are so delicious together! This makes the perfect lunch or savoury breakfast on a lazy weekend! This is so simple and easy to make, yet amazingly delicious and full of goodness!

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Soooo GOOOD!


Serves 1


  • 2 garlic cloves, minced or finely grated
  • 160g Chesnut Mushrooms or closed cup, sliced
  • 1/2 tsp of dried parsley
  • salt & pepper, to taste
  • 2 slices toast
  • 2 tbsp hummus, (i used caramelised onion hummus)
  • Spray olive oil for frying


  1. Spray a frying pan with a few sprays of olive oil, heat up on a medium heat setting.
  2. Once the pan in hot, saute the garlic in the pan for around 3 minutes until fragrant
  3. Stir the mushrooms into the garlic and saute for around 5 minutes until the mushrooms are almost soft.
  4. Stir in the dried parsley, salt and pepper and continue to cook the mushrooms for another 3 minutes until they have browned and have become soft.
  5. Meanwhile, Once you have toasted your bread of choice, spread each slice with hummus.
  6. Top your hummus toasts with the garlic & parsley mushrooms, serve and enjoy!


PS…Let me know if you have tried any of my recipes, i always LOVE to hear your thoughts, Just leave me a comment below, AND I always love to see your recreations, take a photo and post it on Instagram by tagging me in the photo or use #nourishingalex so i can see and share it in my Insta-story! Lots of LOVE Alex โค

Blueberry Muffin Oats

These oats are amazing… how about making your porridge beautiful by making them turn a vibrant purple colour using the juices from fresh or frozen blueberries, packed with vitamins and anti-oxidants! The flavours in this warming porridge reminds me of the blueberry muffin. So delicious! This is another favourite porridge of mine!


Serves 1


  • 70g Oats
  • pinch of salt
  • pinch of cinnamon
  • 1 ripe/over ripe banana
  • a handful of fresh/frozen blueberries
  • a splash of unsweetened soya milk (or any plant milk)
  • 1 tsp vanilla extract
  • desired toppings


  1. Pour the oats, salt, cinnamon, and half of chopped banana into a saucepan,ย  (leave the other half of banana for the toppings) stir ingredients together well.
  2. Pour a little boiling water over the top of the oats until just covered, and allow to soak for 5-10 minutes until soft and creamy. Stir in the vanilla extract.
  3. Once you have soaked the oats, put the pan on the hob, stir in a splash of plant milk, depending on your desired consistency and heat up on a medium heat setting. (add more milk for a creamier consistency, or cook for longer for a thicker textured consistency).
  4. Add the blueberries into the pan, and cook the oats for 3 minutes, stirring frequently, or until you have reached your desired consistency. Once the blueberries are hot, pop and burst them open using the back of your spoon against the sides of the pan to release their purple juices to make the oats change to a purple colour.
  5. Top with the other half of sliced banana, and all your other desired toppings. Enjoy!

Pumpkin Spiced Porridge

Cozy, warming, vegan pumpkin spiced porridge topped with fresh sweet figs, banana, chopped pecans, a few pumpkin seeds and chia seeds. This will keep you warm on those chilly, autumn/winter mornings for sure!ย 


Serves 1


  • 50g oats
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 dates, pitted and chopped (or use 1/2 banana instead for natural sweetener)
  • 1 tbsp 100% natural pumpkin puree
  • 1 tsp vanilla extract
  • a pinch of salt
  • a splash of plant milk


  1. Pour the oats into a small saucepan, then stir in all the spices, a pinch of salt then add the chopped dates (or 1/2 banana).
  2. Pour in a splash of boiling water until it just slightly covers the oats. Stir in the pumpkin puree and vanilla. Stir everything together until well combined. Allow to soak for 5-10 minutes, until soft.
  3. Once soaked, put the saucepan on the hob, stir in a splash of milk for your desired consistency (add more milk for creamy porridge or cook for longer for thicker porridge), then heat on a medium/low heat for 5 minutes, or until you have reached your desired consistency.
  4. Once cooked, pour into your breakfast bowl and serve with your desired toppings. I served mine with, sliced banana, chia seeds, pecan nuts, pumpkin seeds & fresh sweet figs. ENJOY!


Vegan Pumpkin Mac n Cheese

Dreamy, creamy, and so comforting. The ultimate warming comfort food for autumn/winter, yet its so much more healthier the original mac n cheese which is high in saturated fat. Simple ingredients can be so delicious together and this is SO EASY AND QUICK to make.

This mac n cheese has an autumn twist with pumpkin puree added, and why not? Its October, the month of the pumpkin! The pumpkin puree creates a sauce that is super thick and creamy together with the milk, and the simple flavours from the garlic, nutritional yeast and veggie stock cube all go so well together.

I love to serve my pumpkin mac n cheese with some greens on the side. Normally steamed broccoli, spinach or roasted Brussels sprouts. YUM!


Serves 2


  • 150g (uncooked) pasta of choice, (i use lentil or chickpea pasta for added protein)
  • 2 heaped tbspย 100% natural pumpkin puree
  • 250ml plant milk,ย 
  • 1 tsp garlic powder
  • 1 vegetable OXO stock cube
  • 2 tbsp nutritional yeast, plus extra to sprinkle
  • a sprinkle of dried chilli flakes, (optional)
  • Pink Himalayan Salt & cracked black pepper, to taste


  1. To make the creamy pumpkin sauce: Pour the milk into a saucepan, then stir in the pumpkin puree, vegetable OXO cube, garlic powder, nutritional yeast, then salt & pepper to taste. Gently heat it up on a medium/low heat setting, stirring frequently, for 10 minutes, or until the sauce has thickened.ย 
  2. Cook the pasta according to the instructions on the packet, until al dante.
  3. Once the pasta is cooked, drain all the water from the pasta through a colander, then add the pasta into the creamy pumpkin saucepan.
  4. Gently heat up the creamy sauce and the pasta together, stirring frequently in the pan until hot.ย 
  5. Serve it in your pasta bowl with a sprinkle of dried chilli flakes (optional) and an extra sprinkle of nutritional yeast. You can also add some greens on the side (i like to serve with steamed broccoli or Brussels sprouts. ENJOY!

Apple & Pear Granola Crumble

Deliciously cozy, Healthy and comforting Apple & Pear Granola Crumble. This dessert is perfect for those chilly nights, always served with a few scoops of melting ice-cream! SO YUM!ย 

This dessert is healthy enough to eat for breakfast too, which i love to serve with creamy coconut yoghurt instead of ice cream. You can simply prepared this at night, then bake it in the morning!

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Serves 2-3


For the filling:

  • 3 medium/large apples (about 330g), chopped into bite-sized chunks
  • 2 medium pears (about 150g), chopped into chunks
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup/honey
  • 1 cup apple juice

For the Granola Crumble

  • 150g oats
  • 50g peanut butter
  • 60g maple syrup/honey
  • 1 tbsp chia seeds


  1. Preheat the oven to 190C/375F/Gas mark 5.
  2. Pour the chopped fruit into a mixing bowl, add the cinnamon, maple syrup and vanilla extract, then mix well to cover the fruit in the flavours, then add to a large baking dish.
  3. Pour the apple juice over the fruit until it reaches halfway up the baking dish.
  4. Wash & Rinse out the mixing bowl ready to make the granola crumble.
  5. Mix together the peanut butter and maple syrup together in the mixing bowl, then pour in the oats & chia seeds in the peanut butter mixture. Stir well to combine and coat the oats well.
  6. Using your hands, place the granola crumble on top of the fruit until completely covered.ย 
  7. Bake the crumble in the oven for 25-30 minutes, until the fruit is soft and golden on top. NOTE: You may need to turn the granola topping over halfway through cooking time to prevent it from burning.ย 
  8. Serve with ice-cream or coconut yoghurt! Enjoy!


Vanilla & Date Porridge

Warming Vanilla & Date Porridge is my favourite combo right now. It kinda tastes like cookie dough, so sometimes i love to add dark chocolate pieces in the bowl! The dates makes this porridge naturally sweet and almost caramel-like. The perfect cozy warming bowl for these chilly autumn/winter mornings!

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Serves 1


  • 70g Oats
  • 3 dates, pitted
  • a pinch of salt
  • a splash of plant milk
  • 1 tsp vanilla extract
  • desired toppings


  1. Add oats into a small saucepan and stir in a pinch of salt. Add in the dates, then pour a little boiling water over the top of the oats (just enough to slightly cover) mix well, then allow to soak for 5-10 minutes, until the oats are soft & thick and the dates have softened.
  2. Next add a splash of milk (to your desired consistency) then heat up on a medium heat setting until the porridge starts to bubble, then turn the heat down to low and simmer for 3-5 minutes until creamy.
  3. Pour into your breakfast bowl and serve with your favourite toppings. I served mine here with caramelised bananas (add sliced banana slices under a hot grill for 5-10 minutes until browned and caramelised) some chopped almonds, coconut yoghurt and sprinkled withย Yum & Yay mixed seeds & freeze dried raspberries