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 ❤

Cashew, Oat & Vanilla Energy Balls

I LOVE these energy balls, they are my favourite thing to snack on right now! They’re so sweet and chewy and full of all the good stuff to help keep you energised! I like to keep a big batch of these in an air-tight container in the fridge, and just grab some when i need a little pick-me-up! These are great to take away whilst travelling too. I took a few batches away on vacation with me to share with my family and they LOVED them!

Ingredients

• 200g dates, pitted
• 120g raw cashew nuts
• 3 tbsp oats
• 1 tsp vanilla extract
• 1 heaped tbsp cashew butter/peanut butter
• Desiccated coconut, for decoration

Method

1. Pour the cashews & oats in a food processor and process for about 1-2 minutes until you form fine cashew & oat crumbs.
2. Meanwhile, soak the dates in a bowl of hot water for 2 minutes until they have softened (only do this if your dates are too hard and tough) Drain the water from the soaked dates.
3. Add the dates, cashew butter/peanut butter & vanilla extract to the food processor with the cashews & oats, then process until you form a dough.
4. Scoop out 1 heaped tbsp per ball, roll into a ball shape with your hands, then roll the energy ball into the desiccated coconut until coated. Do this until you have used up all the dough.
5. Place the energy balls into an airtight container and keep them chilled in the fridge. 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 ❤

Baked Banana & Blueberry Oatmeal

If i’m not having pancakes at the weekend, i’m having Baked Oatmeal. It’s one of my favourite breakfasts, its so good! I love how thick and “cakey” the oats are, its my favourite texture in porridge! This is filled with warm juicy blueberries, sweet gooey banana & a touch of cinnamon, it smells so good when it comes out the oven! I love to serve this with dairy-free coconut yoghurt & drizzle with peanut butter & maple syrup! YUMMM!!

Serves 1-2

Ingredients

• 100g oats
• pinch of salt
• 1/4 tsp ground cinnamon
• 1 small/medium ripe banana, sliced
• a handful fresh/frozen blueberries
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• a splash of dairy-free milk,

Method

1. Preheat the oven to 200C/400F/180 Fan/Gas mark 6.
2. Add the oats, salt, cinnamon and 1/2 the sliced banana in a small baking dish, mix everything together, then add a splash of hot boiling water to just cover the oats.
3. Mix well to combine, then allow the oats to soak for 10 minutes until soft and gooey and most of the water has absorbed.
4. When the oats have been soaked, stir in a splash of dairy-free milk (not too much). Probably about 50ml.
5. Now Stir in the vanilla extract, maple syrup, and blueberries, then add the other 1/2 of banana and a few blueberries on top then sprinkle with a little more cinnamon!
6. Bake in the oven for about 20 minutes until lightly golden on top and the blueberries have burst.
7. Serve with dairy-free coconut yoghurt, drizzle with peanut butter & 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 ❤

Warming Cinnamon Banana Oatmeal with Caramelised Banana

This is the perfect breakfast to keep you warm through the freezing cold winter months! Its just so cozyyyy and warming and banana & cinnamon always go so well together! I love caramelised banana, caramelising it makes it really sweet and yummy! I love to add creamy coconut yoghurt on top, with chopped almonds, an extra sprinkle of cinnamon and drizzled with maple syrup!

Serves 1

Ingredients

• 50-70g oats
• a pinch of salt
• a sprinkle of ground cinnamon
• 1 medium ripe banana, sliced in half
• a splash of dairy-free milk, i used oat milk

Method

1. Mix the oats, salt & cinnamon in a small saucepan, then add 1/2 of the sliced banana. Pour a little boiling water over the oats to just cover, mix it well, then allow to soak for 5-10 minutes until the oats have softened.
2. Stir in a splash of dairy-free milk, heat on the hob on a medium heat setting, stirring frequently cook the oats for 5 minutes, until you have reached your desired consistency. (add more milk for a creamier consistency, or cook for longer for a thick and sticky consistency.)
3. Meanwhile, to caramelise your banana, slice the other half of the banana length-ways, then grill them under a preheated grill for 4-5 minutes until golden.
4. Serve your oats and top with creamy coconut yoghurt, the caramelised banana, chopped almonds, sprinkle with more cinnamon & 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 ❤

Simple Berry Banana Porridge

I make this porridge almost everyday! It’s so simple, yet so yummy, and there is 2 of your 5-a-day in here! It’s super healthy, full of fibre, and full of anti-oxidants. The perfect breakfast to slowly release energy, which means this will keep you feeling full for longer! x

Serves 1

Ingredients

• 50-70g oats
• a pinch of salt
• 1 spotty small/medium banana, sliced
• a splash of oat milk, (or any other dairy-free milk)
• a handful of frozen mixed berries
• drizzle of maple syrup

Method

1. Pour your oats into a small saucepan, then stir in the salt. Add the banana (leave 1/2 for the topping if you like, otherwise just add in the whole banana).
2. Pour a little boiling water over the top of the oats until the water just covers the oats (not too much), give it a stir, then allow to soak for about 10 minutes until gloopey and most of the water has been absorbed.
3. Once soaked, put the oats on the hob, add a splash of milk (depending how you like your consistency). Cook on a medium heat setting until it starts to bubble, then turn the heat down to low and gently cook for 5 minutes. Add more milk for a creamy smooth consistency, cook for longer for a thicker, textured consistency.
4. Serve the oats in your bowl, then add the frozen berries on top & 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 ❤

Homemade Peanut Butter & Pecan Granola

WARNING!! WARNING!! HIGHLY ADDICTIVE!! WARNING!! You have been warned. Yes i am addicted to my homemade peanut butter & pecan granola… like, i literally LOVE IT! I love to have it for breakfast sometimes, but almost every night, i will just snack on a huge bowl it’s that good! Me & my partner fight over who gets the biggest clusters, I really hate it when he gets the biggest ones, we both love it! I love making homemade granola, because shop-bought granola is always full of refined sugars and most of the time i can never find some that are dairy-free. This granola is much better as it contains just 4 INGREDIENTS!

Serves 5

Ingredients

• 250g Oats
• 70g (3 tbsp) Maple syrup/honey
• 110g (2 big heaped tbsp) Peanut butter
• a handful of pecan nuts, or raw peanuts

Method

1. Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a large baking tray with non-stick baking parchment.
2. In a mixing bowl, add in the peanut butter and maple syrup, mix well to combine, then microwave for 30 secs so it becomes much more runny.
3. Pour the oats into the mixing bowl, then stir them into the peanut butter & honey mixture until all the oats are fully saturated. Break up a few pecans or leave some whole, then stir them in with the oats.
4. Pour the raw granola onto your lined baking tray. (flatten the granola down tightly if you like granola clusters)!!!
5. Bake in the oven for 15-20 minutes, turning over halfway through cooking time until golden brown. Make sure you keep checking it, you don’t want to burn it!
6. Once the granola is golden and crisp, allow it to cool for 10 minutes before adding it to a clean empty container.
7. I like to serve it with Alpro Coconut Yoghurt or plant milk and fresh fruit! (but most of the time i like to snack on a huge bowl of the stuff in the evenings) LOL! 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 & Banana Porridge with Raspberry Chia Jam

Serves 1

Ingredients:

• 50g – 70g Oats
• pinch of salt
• 1 medium ripe banana, sliced
• splash of plant milk, (i used unsweetened soya milk)
• 1 tbsp peanut powder/1 tsp peanut butter (i used peanut powder)

For the Raspberry Chia Jam

• 150g frozen raspberries
• 1 tbsp maple syrup/honey
• 1 tsp chia seeds

Method:

1. To make the Raspberry Chia Jam: Pour the frozen raspberries in a saucepan, heat up on a high heat setting, (you can add a little water if its too dry, but frozen raspberries have a lot of liquid in anyway so there is no need) (we don’t want runny jam).
2. When it all starts to bubble, turn the heat down to low and simmer for 10 minutes until the raspberries are crushed and has thickened
3. Stir in the maple syrup & chia seeds, cook for another 5 minutes.
4. Pour the raspberry chia jam into a clean empty jar and allow to cool and thicken for 10 minutes before serving.
5. For the porridge: Stir the oats and salt in a small saucepan, 1/2 sliced banana.
6. Pour a splash of boiling water over the oats until its just covered, add the peanut powder or peanut butter, mix well, then allow to soak for 10 minutes until soft.
7. Add the saucepan to the hob, heat up the porridge on a medium heat setting, pour in a splash of plant milk, stirring frequently, cook for 5 minutes until you reach your desired consistency. Note: Add more milk for a creamy thinner consistency, cook for longer for a thick and textured consistency.
8. Serve the porridge in your bowl, top with the other 1/2 of banana slices, raspberry chia jam & another tsp peanut butter. Enjoy!

P.S – If you end up trying this recipe, i always love to see your photo’s on Instagram, so if you post it, tag me in the photo so i can see it & i will mention you in my story!

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! 

Serves 1

Ingredients

• 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

Method

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!