Louise gets creative with The Nutty One...

Spoonie Louise who lives in Warwickshire with her husband Paul and son Zack felt she could use The Nutty One for more than just breakfast. Being a mum and working full-time, she needed something simple yet tasty and of course healthy. In no time she created a healthy treat recipe for the entire family.

Louise’s Flapjacks

(click on ingredients to buy at Ocado)

Ingredients for roughly 12-16 flapjacks squares:

Method:

Blend The Nutty One, Louise used a food processor (only a few pulses are needed).
Take the stones out of the dates, and add them to The Nutty One.
Blend the mix again for a minute, then add chocolate spread and honey to it.
Blend again until the mixture starts sticking together.
Put grease proof paper into a baking tray and add the mix onto it. Press the mixture down until it is an even layer. Then pop the tray into your freezer for roughly 20-30 minutes. Melt choc and spread on top!

Nutritional Details (per 100g): 373 kcal / 1569 kJ


 
 
 
 

Crunchy Chocolate Dessert

Desserts don't have to be complicated! This super quick an easy dessert is a true delight for every dinner party. 

Shopping list:

  • Dark Chocolate Granola

  • Natural Yoghurt

  • Raspberries

Method:

Simply add a layer of yoghurt in the bottom of your glass, add a handful of Dark Chocolate granola on top and top with a layer of raspberries.

Repeat these steps again.

Add a few raspberries as garnish on top. Keep chilled until you serve it. 

Spoon Energy Treat Balls

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Ingredients

  • 1 cup pitted dates

  • 1 1/2 cup walnuts

  • 1 tbsp coco powder

  • 2 tbsp cacao nibs

  • 3 tbsp Spoon dark chocolate granola

  • Pinch salt Pack of pistachios

  • 2 tbsp nut butter

  • 1 tbsp melted coconut oil

Method:

Blend the dates in a food processor until they form a gooey texture. Scoop out and put aside.

Blend the walnuts to a fine ground texture.

Add the rest of the ingredients except the pistachios and blend to form a fudge like texture. Use a tablespoon to scoop out the mixture and use your hands to mound into a neat ball shape.

Repeat for the whole mixture. You should end up with around 12-14 bites.

Blend the pistachios in the blender to form a ground dust like texture. Roll the balls in the pistachio dust to cover. Leave some bare if you would like.

Place the bites on a tray and leave in the fridge for at least 10 mins. Enjoy pre-workout, or whenever in need of a spooky looking treat.

Breakfast Cake

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As much as we love a tasty and healthy bowl of Spoon granola in the morning, there are those occasional days when you wake up thinking only a slice of cake will do. We’re loving this healthier vegan cake recipe made with fresh apples and our Cinnamon and Pecan granola. Perfect for a rainy grey day, hot out the oven with a hot cup of coffee and lashings of nut butter. Who says we don’t spoil you?

Ingredients:

  • 4 small apples

  • 120g dates

  • 80g raisins

  • 180ml Almond milk

  • 185g Cinnamon + Pecan granola

  • 3 Tbsp Maple Syrup

  • 1 tsp cinnamon

  • 375g self raising flour

  • 2 tsp Vanilla Extract

  • 1 tsp ACV

  • 125ml olive oil

  • 150ml soy yogurt

Method:

Preheat the oven to 180 C (160 C fan). Line up the tin with baking parchment. Place the flour, cinnamon, dates, raisins and 3/4 of the granola in a large bowl and mix to combine.

In a small bowl, mix together yogurt and apple cider vinegar, set aside for a couple of minutes. In a separate bowl, mix together olive oil, maple syrup, milk, vanilla extract and apples. Add yogurt with vinegar and mix some more.

Add all the wet ingredients into dry ones, and stir until just combined. Divide the mixture into prepared muffin tin, then sprinkle on top with the remaining granola. Bake for 25-30 minutes until golden brown, or until inserted in the middle skewer comes out clean. Enjoy!

Berry Cereal Bars

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Muesli is one of the most versatile ingredients to use in a lot of recipes. It makes for a healthy breakfast, a filling snack or a sweet treat, depending on what you do with it.

Easy to make, and personal trainer approved; these bars are perfect for school runs, kids lunch boxes, pre-workout or mum's fuel - the best kind of breakfast bars. 

INGREDIENTS:

  • 2 cups Berry Fix muesli

  • ⅔ cup whole wheat flour

  • 1 tsp baking powder

  • ¼ tsp salt

  • 1 tsp ground cinnamon

  • ½ cup honey

  • 1 large egg

  • 1 banana

  • ¼ cup coconut oil

  • 1 tsp vanilla extract

METHOD: 
Preheat oven to 325 degrees. Line pan with parchment paper then set aside.

In large bowl, whisk to combine the muesli, whole wheat flour, baking powder, salt and
cinnamon.

In small bowl, beat the egg. Add banana and mash the mixture until blended. Add oil,
honey, vanilla and whisk until combined.

Add the wet ingredients into the dry mixture and combine. The mixture should be a bit
thick.

Press the dough into the prepared baking pan.

Bake for 25 minutes.

Allow to cool for 10 minutes in the pan and then transfer to wire baking rack and let
completely cool. Cut into bars and enjoy!

Prepared by Kira, personal trainer at MotivatePT

Overnight Oats (3 variations)

BLACK FOREST OVERNIGHT OATS

INGREDIENTS

  • 5 Tbsp rolled oats

  • 1 tbsp unsweetened cacao powder

  • 5 fresh cherries (+ extra for topping!)

  • 150 ml almond milk

  • 1 tsp maple syrup

  • 10g chocolate chips

  • Spoon Dark Chocolate Granola for topping

METHOD

In a bowl combine the rolled oats with the unsweetened cacao powder. Cut the cherries in half and remove the stones, then add them to the oats.

Add the cherry halves to the oat mix and pour in the almond milk. Thoroughly mix everything, then drizzle in the maple syrup.

Stir through the chocolate chips and place in the fridge overnight.

To finish it off, sprinkle Spoon Dark Chocolate Granola on top and add some fresh cherries.

Enjoy!

 

CARROT CAKE OVERNIGHT OATS 

INGREDIENTS

  • 5 Tbsp Spoon The Nutty One Muesli

  • ¼ tps ginger powder

  • ½ tsp cinnamon

  • 150 ml almond milk

  • 1 small carrot

  • 1 tsp maple syrup

  • 1 Tbsp coconut yogurt

  • 2-3 walnuts

METHOD

Combine the muesli with the ginger powder and cinnamon in a small bowl. Pour in the almond milk and mix well.

Grate the carrot and add it to the bowl, keeping a little spare to top your oats in the end.

Stir through the maple syrup.

Top the oats with the coconut yogurt, rest of the grated carrot and walnuts & place it in the fridge over night.

The next morning, simply remove from the fridge & enjoy!

 

APPLE & CINNAMON OATS

INGREDIENTS

  • 5 Tbsp rolled oats

  • 1/2 tsp cinnamon

  • 150 ml almond milk

  • 1 Tbsp apple sauce

  • ½ apple

  • Spoon Cinnamon & Pecan Granola

METHOD

In a medium size bowl combine the rolled oats and cinnamon.

Pour over the almond milk & stir in the apple sauce.

Cover & place in the fridge over night.

The next morning cut up ½ apple and top with the apple slices & a handful of Spoon Cinnamon & Pecan Granola.

Enjoy!

Energy Granola Bars

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INGREDIENTS:

  • 270g Cherry Bomb granola

  • 75g Puffed brown rice

  • 75g Dried cherries

  • 65g pumpkin seeds

  • 150g Doisy and Dam Dark Chocolate (with Maple, toasted rice and pink salt) broken up into small pieces.

  • 1 tsp salt

  • 255g honey or maple syrup

  • 4 large egg whites

  • 58g peanut butter

  • 58g rapeseed oil 

METHOD:

Heat the oven to 180 degrees Celsius. Fan ovens 160 degrees. 

Combine the granola, puffed rice, dried cherries, pumpkin seeds, dark chocolate and salt in a mixing bowl.

Whisk the honey, egg whites, peanut butter and oil in a separate mixing bowl until combined. Pour this mixture into the bowl with the dry ingredients and stir well.

Line one large baking tray or two smaller bread tins with baking parchment and fill with the granola bar goodness! Press down firmly on the mixture.

Bake in the oven for about 25 minutes or until golden on top.

Remove from the oven and leave to cool.

Cut into squares or bar shapes and enjoy with a strong coffee!

Rocky Road Squares

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These Rocky Roads are the perfect sweet treat to have with a cup of tea on a cosy afternoon. Rich and chocolatey they are the ultimate healthy treat to indulge your chocolate cravings. And who doesn’t love a Rocky Road, especially when they are free from refined sugar! You'll need a food processor for this recipe to get a lovely smooth texture.

Recipe by Brit Woodruff

Ingredients:

  • 150g of dates 

  • 30g cashews 

  • 30g pecans

  • 80g Dark Choc granola

  • 3 tbsp cacao powder 

  • 90ml coconut oil (melted)

  • 40g of raisins 

Method:

Preheat the oven to 180 degrees.

Crush the nuts slightly then roast in the oven for 10 minutes.

Meanwhile soak the dates in warm water to soften for 5 minutes. 

Drain the dates and add them to the food processor along with the cacao powder and the melted coconut cil. Blitz until all combined, the mixture will be quite thick.

In a bowl add the date mixture, granola, roasted nuts and raisins and mix until evenly distributed.

Line a baking tin with baking paper, and press the mixture down until compact. I sprinkled and pressed some extra nuts into the top.

Freeze for 1 hour then cut into pieces and enjoy!