Berry custard oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup quick oats 1 cup rolled oats 1-2 cups water 1 cup milk of choice 1-2 scoops protein powder pinch of salt 1 tsp vanilla extract 1/4 cups cornstarch water to make the slurry Toppings 2 cups blueberries 1-2 tbsp honey 1 tbsp lemon juice 1-2 tbsp cornstarch tahini to top Shredded almonds to top Method Add the oats, water, milk, protein powder, and salt into a saucepan. Let it simmer for 5-10 minutes, or until the oats are tender and soft. Mix the cornstarch with the water, then add the slurry to the oats and let them simmer for a bit longer until they become nice and custardy. Add the blueberries and the rest of the ingredients for the blueberry compote into a saucepan, and add some water until the berries are nice, soft, and jammy. Once the oats are cooked, add 2-3 tbsp of the berry compote onto the oats, then top with tahini, shredded almonds, and a drizzle of honey. Serve and enjoy! Photo Gallery Hope you love this delicious bowl of oats!! M*
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M*
Hazelnut snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base1 cup rolled or quick oats (GF if you like) 1/2 cup buckwheat groats 1 cup brown or Medjool dates (or sub with 1/3 cup liquid sweetener) 1/4 cup coconut oil 1 tbsp nut butter Pinch of salt Dash of vanilla extract Date caramel 2 cups brown dates soaked until super soft 1/2 cup nut butter to blend Pinch of salt Dash of cinnamon or vanilla extract Roasted hazelnuts Melted chocolate to top Sea salt flakes Method Process the oats and buckwheat in a blender until you have a crumb-like flour, add the dates and the coconut oil and pulse again until slightly combined, then add in the nut butter, salt, and vanilla plus a bit of water or milk until your base dough is nice and combined. Press into molds and freeze! Drain the brown dates and blend with the nut butter salt and vanilla, add some milk to smooth out, and add 1-2 tbsp of the date caramel onto the Snickers base! Toast the hazelnut, remove the skin, and chop and add to the date caramel. Freeze again Melt the chocolate and top onto the bars, add more hazelnuts and some seasoning salt. 5. Store the bars in the freezer and enjoy! Photo Gallery I hope you love these delicious and super easy snicker bars! M*
Lemon pie overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 2 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups GF or regular oats 2 cups coconut milk or sub half with water and half with coconut milk 1/3 cup liquid sweetener pinch of salt 1-2 tsp lemon juice or juice of half a lemon 1 tsp lemon zest Lemon curd topping 1/2 cup lemon juice 1/3 cup liquid sweetener 1/4 cup cornstarch Serve with: fresh blueberries Method Add the oat ingredients to a bowl, let it sit, and soak overnight or for 2-3 hrs until nice and soft. Add the curd ingredients into a saucepan and mix well, add some coconut milk to smooth it out and let it simmer until glossy and thickened. Once the oats have thickened and you’re ready to serve, add into serving jars, top with 1 -2 tbsp of the curd, and top with some blueberries, and enjoy! Photo Gallery Hope you love this delicious overnight oats recipe** M*
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
Snickers overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1/3 cup peanut butter powder 2 cups milk (more if needed) 1 tsp vanilla extract Pinch of salt Some melted chocolate to top Crunchy peanuts to serve Method Add the oats to a blender and blend until smooth. In a bowl, add the blended oats, milk, peanut butter protein powder, vanilla, and salt and let it sit thicken for at least an hour. (This you can make the night before)2. Once thickened, mix in your sweetener of choice and scoop into jars, top with melted chocolate and peanuts, and place in the freezer for 5 minutes until the chocolate has set.3. Serve and enjoy! Photo Gallery I hope you love this super yummy protein-packed breakfast!! M*
Croissant baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*
Mango oatmeal cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 1/2 cup vegan butter, or margarine slightly softened• 1 cup light brown sugar, packed• 1/4 cup plant milk or yogurt• 2 tsp vanilla extract• 1 1/3 cups self-rising flour• 1 1/3 cups rolled oats• 1 tsp ground cinnamon• 1 tsp baking soda• 1/2 tsp salt• 1/4 tsp ground cinnamon• 1/2 cup chopped almonds• 1/3 cup dried mangoes, sliced Method Preheat the oven to 180 degrees Celsius. Line two large baking sheets with parchment paper. In a large bowl, combine vegan butter, and light brown sugar.. Using a spatula or a stand mixer, beat together until light and fluffy (about 1-2 minutes). Add the milk or yogurt and vanilla extract, then beat together to combine. Add the flour, rolled oats, baking soda, cinnamon, and salt to the bowl. Mix until the flour is evenly incorporated. Then, add in the chopped almonds, and chopped mangoes and stir together. Scoop the cookie dough into balls and transfer to parchment-lined baking sheets. Add more almonds on top and some sugar. Bake cookies for 12 minutes, or until the edges are golden and the center is gooey. Photo Gallery Hope you love this delicious oat brekkie, any time of the day cookies!! M*
