Rose’s Vegan Overnight Oats


Don't we all know the morning rush and how difficult it is to stick to a healthy and tasty breakfast?
Skip the struggle with this vegan overnight oats recipe. Simply prepare them the night before and you're all set for breakfast.

INGREDIENTS (for a 450g jar):

  • 75g Berry Fix muesli

  • 1 heaped tablespoon chia seeds

  • 1/2 banana 

  • 170ml almond milk 

  • 1 handful of raspberries 

  • coconut yoghurt


Mix Berry Fix muesli, chia seeds and raspberries in a jar.

Add the almond milk and give a good stir through. The milk should just cover the top of the oats, enough to soften them overnight. 

Mash the banana separately

Mix the mashed banana evenly through the jar and set aside in the fridge overnight. 

In the morning add the yoghurt and your choice of toppings.

Pack it in your bag to take to work or enjoy at home!


New Year's Eve Brownie Bites


New Year’s Eve simply calls for some treats. These easy to make scrumptious chocolate brownie bites will be the perfect sweet treat at your party.


  • 225g butter

  • 50g Dark Choc Zing granola

  • 50g cocoa powder

  • 400g sugar

  • 150g flour

  • 1 teaspoon baking powder

  • 1/2 tablespoon vanilla


Preheat oven to 180 degrees (fan).

Blend the Dark Choc Zing granola until there are no bigger pieces visible anymore. Mix Dark Choc Zing granola together with flour, baking powder and cocoa.

Whisk the eggs together with the sugar and vanilla in a large bowl. Melt the butter in the microwave or in a pot until completely melted. Add the butter to the egg mix and slowly add the flour-cocoa mix (spoon by spoon) until everything is smooth.

Spray the 9 x 13 inch baking dish with cooking spray or alternatively insert a layer of baking paper.

Pour the batter into the baking dish and put it in the oven on the middle rack and bake for 30 minutes. Make sure it's on the middle rack, not the top one.

Leave in the oven for another 5 minutes. Take the tray out of the oven and let it cool down completely before cutting the brownie into brownie bites.

Spoonie Tip: add some edible gold glitter on the brownies for an extra elegant touch.

Cherry Drop Christmas Cookies

Christmas is just around the corner but due to the busiest time of the year we barely had a chance to make some cookies! Here’s a super simple recipe which will bring the scent of freshly baked cookies and Christmas spirit to your home in no time.



Measure and pour Cherry Bomb granola into a bowl, break down bigger clusters using a fork.

Add the flour and stir the two components until well mixed.

Add the sugar and cinnamon.

Measure the butter and put into a pot, heat the butter slowly (it should not boil) until fully melted. Add maple syrup to the butter and mix well.

Pour the butter/ syrup mix over the dry ingredients and mix with a fork until a dough is formed. Add Cupsmith Hot Chocolate to the mix and mix well.

Put mix aside.

Add baking paper onto a baking tray and preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

Using your hands form 12 balls out of the dough and place them with enough space between each other onto the tray.

Push each ball down slightly.

Bake the cookies for 12-14 minutes. They will still be very soft when the time has elapsed. Take them out of the oven and leave them for at least 15 minutes to cool down before moving them.

If you wish, drizzle some melted chocolate on them once they are fully cooled down.

Happy Christmas!

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:


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:


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



  • 1 cup pitted dates

  • 1 1/2 cup walnuts

  • 1 tbsp coco powder

  • 2 tbsp cacao nibs

  • 3 tbsp Dark Choc Zing Granola

  • Pinch salt Pack of pistachios

  • 2 tbsp nut butter

  • 1 tbsp melted coconut oil


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


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?


  • 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


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


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. 


  • 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

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

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

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