Apple Pie Oatmeal

The perfect warming porridge for the colder months of the year. Slowly cooked soft sweet cinnamon stewed apples on top of creamy cozy porridge. I love having this with creamy coconut yoghurt. It’s like dessert for breakfast!

Serves 1

Ingredients

  • 1 cup (100g) oats
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 tsp ground cinnamon
  • splash of plant milk (i used almond milk)
  • 1tbsp maple syrup, plus extra to drizzle
  • 1tsp vanilla extract
  • 1 medium sweet apple, chopped into thick chunks
  • a handful of pecan nuts
  1. Saute the cinnamon apple chunks to a small saucepan with a little water, sprinkle in some cinnamon and cook on a medium heat until it starts to bubble, then turn the heat down to low and simmer the apple for 10-15 mins until the apples are soft and the liquid has evaporated. Stir the pecans in the the apples at the end.
  2. Add the oats to a pan, stir in the salt, cinnamon & a pinch of nutmeg. Pour some boiling water from the kettle until you just covered the oats, give a good stir and soak for 5 mins until gloopy.
  3. Add the oats to the hob, add a splash of almond milk, maple syrup and vanilla extract, then gently heat up on a medium heat, stirring consistently for 5 mins until you have reached your desired consistency. (Add more milk for a creamier consistency, cook for longer for a thicker consistency).
  4. Pour your oats into your bowl, top with the cinnamon apple, some dairy-free coconut yoghurt, pecans & drizzle with maple syrup! Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Gingerbread Porridge

To get us into the festive season, we love having this gingerbread porridge with gingerbread men sprinkled on top. This has all the gingerbread flavours and whilst cooking, it sends off the most festive aromas. Such a fun way to shake up for porridge in the mornings!

Serves 1

  • 80g oats
  • pinch of salt
  • 1tsp ground ginger
  • 1/4tsp ground cinnamon
  • 1tsp vanilla extract
  • 1tbsp maple syrup/molasses
  • splash of plant milk according to your desired consistency. (I use oat milk)
  • 1 medium ripe banana, sliced in 1/2

Method

  1. Pour your oats into a saucepan, stir in the ginger, cinnamon & salt then add 1/2 the banana chopped into chunks.
  2. pour over some boiling water from the kettle until it just covers the oats and stir until gloopy. Allow the oats to soak for 5 mins to soften.
  3. Add in the vanilla extract, maple syrup/molasses and splash of plant milk and give it a good stir.
  4. Heat the porridge up on the hob until piping hot and creamy. (Add more milk for a creamier consistency, cook for longer for a thicker consistency).
  5. Serve in your bowl and top with the other half of banana, and your desired toppings. I added dairy-free coconut yoghurt, pomegranate, some vegan gingerbread men, sprinkled with extra cinnamon and drizzled with more maple syrup. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Lemon & Poppy Seed Pancakes

Fluffy Vegan Lemon & Poppy Seed Pancakes are one of my favourites! They’re so fresh and zesty and they have a nutty crunchy texture from the poppy seeds! I love them served with creamy coconut yoghurt, fresh berries & drizzled with maple syrup! Try these fluffy pancakes for yourself!

makes about 10 pancakes

Ingredients

  • 200g plain flour
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp poppy seeds
  • zest of 1 medium/large lemon
  • 250ml dairy-free milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tsp coconut oil for frying

Method

  1. Add all the dry ingredients in a medium-large mixing bowl, including the lemon zest. Give it all a good stir to combine the ingredients together.
  2. Make a well in the middle of the flour mixture, pour the milk & maple syrup into the well, then whisk everything together until you form a smooth pancake batter (it should be a little thick, but pourable, like the consistency of yoghurt)
  3. Heat a little coconut oil in a frying pan on a medium heat setting.
  4. Once the pan is hot, add 2 tbsp of pancake batter for each pancake. Cook until you see bubbles forming on the surface of the pancakes, then flip them over to cook on the other side for another 1 minutes until both sides are lightly browned.
  5. Serve with Alpro coconut yoghurt, fresh fruit/berries, and drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Apple Crumble Breakfast Jars

Its always good to switch breakfast up a bit, and i LOVE these apple crumble breakfast jars if i ever get bored of oatmeal or toast! These jars are filled with my Homemade Peanut Butter Granola, sauteed cinnamon spiced apple & creamy coconut yoghurt, drizzled with peanut butter on top! Also these also make such a delicious healthy dessert or snack!

Serves 2

Ingredients

Method

  1. First saute the apples by adding a little bit of water to a saucepan, just enough to cover the bottom of the pan, then add the apple chunks & stir in the ground cinnamon. Bring it all to boil on a high heat setting, then once it starts to bubble, turn the heat down to low and simmer for about 15 minutes until the apple is soft and the water has absorbed. Allow to cool for 5 minutes.
  2. Add some granola on the bottom of your jar, then add the coconut yoghurt on the top, then the cinnamon apple, keep layering until you reach the top of your jar!
  3. Drizzle some peanut butter over the top (optional but so good), ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Chilli & Lime Avocado Toast with Sauteed Garlic & Soy Mushrooms

This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!

Serves 1

For the Chilli & Lime Avocado toast:

  • 2 slices toast of choice
  • 1 medium ripe avocado
  • juice of 1/2 lime
  • a sprinkle of dried chilli flakes
  • pink Himalayan salt, to taste

For the Garlic & Soy Mushrooms:

  • 110g chestnut mushrooms
  • 1 tbsp soy sauce/tamari
  • 1/4 tsp garlic powder

Method

  1. For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
  2. Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
  3. Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
  4. Arrange the mushrooms on top of your avocado toasts & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Carrot Cake Porridge

I love carrot cake, its definitely my favourite kind of cake! So why not make all the flavours of your favourite cake into your breakfast porridge?! In here we have flavoursome spices of cinnamon, ginger & a little nutmeg, freshly grated carrot, plump sweet raisins & crunchy walnuts for texture! So YUMMMM and cozy!

Serves 2

Ingredients

  • 100g (1 cup) Oats
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 small (50g) carrot, grated
  • a handful of raisins/sultanas
  • splash of unsweetened dairy-free milk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 handful walnuts, roughly broken up with your hands

Method

  1. Pour your oats into a saucepan, stir in the salt, all of the spices, then the grated carrot & raisins.
  2. Add a little splash of boiling water in the saucepan until you just about cover the oats. Mix everything together, then allow to soak for 5-10 minutes until the water has absorbed and the oats are soft and thick.
  3. Once soaked, add a splash of dairy-free milk, the vanilla extract and maple syrup, stir well, then cook the porridge on the hob at a medium heat setting for around 5 minutes until hot and until you have reached your desired consistency. NOTE: (Add more milk for a creamy thin consistency, or cook for longer for a thick, sticky texture.)
  4. Serve your carrot cake oats in your bowls, then top with sliced banana, dairy-free coconut yoghurt, walnuts, extra raisins and a drizzle of maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Vegan Blueberry Muffin Pancakes

Yummy vegan pancakes filled with juicy blueberries which reminds me just like blueberry muffins! They’re so delicious!

Ingredients

  • 150g Plain flour
  • pinch of salt
  • 1/4 tsp ground cinnamon
  • 1/2 mashed banana
  • 150ml unsweetened dairy-free milk
  • 1 tsp vanilla extract
  • a few handfuls blueberries
  • a little coconut oil, for frying

Method

  1. Mix all the dry ingredients together with a fork in a mixing bowl, then whisk in the wet ingredients including the banana. Whisk well with a fork until you form a thick but pourable pancake batter.
  2. Preheat your frying pan with a little coconut oil on a medium heat setting.
  3. Once the pan is hot, add 2 tbsp of the pancake batter for each pancake to the hot pan.
  4. Add a few blueberries on the wet surface of the pancake, cook until you see bubbles forming on the surface of the pancake, then flip over to cook for another 2 minutes on the other side until the blueberries are warm and juicy.
  5. Stack them up on your plate and serve with the other half of banana, blueberries, coconut yoghurt & drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Cinnamon Nicecream

How about treating yourself to a super delightful breakfast or a healthy dessert/snack? After all, nicecream is only made from bananas and a little splash of dairy-free milk. This one is cinnamon flavoured and ohhh its just so heavenly!

Serves 1-2

Ingredients

  • 4 frozen bananas
  • 1 tsp ground cinnamon
  • a splash of dairy-free milk, for creaminess

Method

  1. Add the frozen bananas and splash of dairy-free milk into a food processor/high speed blender and blitz for a minute, making sure to push down the sides until super smooth and creamy.
  2. Add in the cinnamon, then give it another blitz until combined.
  3. Serve with my peanut butter rawnola or my  peanut butter & pecan granola ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Peanut Butter Rawnola

I thought my homemade peanut butter granola was the most delicious thing on the planet, until i made this peanut butter RAWNOLA! It kinda tastes like snickers but without the chocolate! Its so so good! I normally like to top my rawnola on top of smoothies, nice-cream or porridge, but i can’t resist to just snack on it how it is. Its too heavenly not to.

Ingredients

  • 2 cups (200g) oats
  • 2 heaped tbsp (110g) peanut butter
  • 80g maple syrup/honey
  • 2 handfuls of raw peanuts/pecans

Optional add-ins

  • Vegan dark chocolate chips
  • chopped dark chocolate bar
  • seeds
  • freeze-dried raspberries
  • dried fruit

Method

  1. In a large mixing bowl, add in the peanut butter & maple syrup, mix together, then heat it up in the microwave for 30 secs until everything has loosened up and is easy to mix.
  2. Pour the oats into the peanut butter mixture and stir everything together well until the oats are fully saturated in the peanut butter and maple syrup. Set aside.
  3. To toast the peanuts, dry fry them in a frying pan, on a medium heat setting for about 5 minutes or so until they are lightly golden all over.
  4. Stir the toasted peanuts into the rawnola.
  5. Pour your rawnola into a clean empty container and keep in the fridge to keep fresh. Serve as a topping on porridge, smoothies, nice-cream, in a fruit & yoghurt bowl, or just simple snack on it like i do most of the time 😀 ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Fluffy Vegan Banana & Cinnamon Pancakes

These pancakes are so light and fluffy, with one of my favourite combos, Banana & Cinnamon. I drizzled these pancakes with Roasted Maple Pecan Syrup, topped with a sliced banana & sliced toasted almonds! The perfect weekend brunch!

Makes about 12 mini pancakes

Ingredients

  • 130g plain flour
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp ground cinnamon
  • 150ml dairy-free milk (i used oat milk)
  • 1 medium ripe banana, mashed
  • 1-2 tbsp maple syrup
  • a little coconut oil, for frying

Topping Ideas

  • Sliced banana
  • berries
  • fresh fruit
  • coconut yoghurt
  • maple syrup
  • sliced nuts
  • chopped apple

Method

  1. Pour all the dry ingredients into a mixing bowl, stir everything well to combine, then make a well in the middle of all the dry ingredients.
  2. Pour in the milk, maple syrup & the mashed banana, then whisk well with a whisk or with a fork until you form a thick but pour-able pancake batter.
  3. Heat a little coconut oil in a frying pan on a high heat setting. Once the oil is hot, add 2 tbsp of the pancake batter per each pancake.
  4. Cook until you see bubbles form on the surface of the pancake, then flip them over and cook on the other side for 2 minutes until both sides are lightly golden.
  5. Stack up the pancakes on your plate, then add all your toppings! I topped mine with roasted pecan maple syrup, sliced banana & toasted sliced almonds. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤