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!

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!

Peanut Butter Granola Bars

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These granola bars are the perfect mid-afternoon pick me up for when you are craving something sweet and indulgent, and the perfect way to refuel after a workout too. They are made using the Apple + Peanut granola and sweetened naturally with maple syrup. The addition of the peanut butter combines all of these delicious ingredients together to create a chewy nutty treat.

Ingredients:

  • 250g Cinnamon + Pecan granola

  • 100g peanut butter

  • 80ml maple syrup

  • 50ml coconut oil

  • Small handful of crushed pecans

Method

  • Melt the coconut oil in a pan and add the maple syrup and peanut butter and stir until it forms a sauce

  • Add to a mixing bowl along with the granola and combine thoroughly

  • Press the mixture with a spatula in to a baking tray, press the crushed almonds on top and put in the fridge to cool

  • Slice in to bars and serve!

Recipe by : Breakfastnbrunch

Cranberry & Pistachio Granola Bark

The best thing about this recipe is that it takes about five minutes, and just another 10 minutes to cool. This is my favourite combination, however you can adapt the toppings so easily depending on what you have in your store cupboard. The reds and greens from the pistachios and cranberries make this simple recipe one of my Christmas classics. 

Recipe by Annie Openshaw Blower

Ingredients:

  • 2 or 3 large bars of dark chocolate

  • 1 handful pistachios

  • 1 handful cranberries

  • 1 handful cashews

  • 1 handful Cinnamon + Pecan granola

Method:

  • Melt the chocolate and pour on to a lined baking tray.

  • Leave to cool for 5 mins, then sprinkle over all toppings.

  • Place in the fridge to set for 30 mins.

  • Once cool, break in to uneven chunks. Enjoy!

Maple & Pecan Pancakes

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These pancakes are a family favourite in my house - I end up making them virtually every weekend. The crunchy granola and extra pecans are the perfect topping and, what’s more, they are free from refined sugars too!

Recipe by Annie creator of breakfastnbrunch

Ingredients:

  • 1 banana

  • 1 egg

  • 50g oats

  • 150ml almond milk

  • 1 tsp maple syrup

Toppings:

  • Cinnamon + Pecan granola

  • Maple syrup

  • Extra pecans

  • Sliced banana

Method:

  • Blend together all pancake ingredients in a liquid blender

  • Heat a little coconut oil in a pan and add around 2 tablespoons of the mixture to the pan (I tend to use a large pan and make a few pancakes at once to save time)

  • Cook for around 2 minutes on each side

  • Repeat this until all of the mixture has been used

  • Top with the granola, pecans, bananas and maple syrup!

Granola Popcorn

When you’re hungry and need a sweet snack, we know it’s easy to go and grab that chocolate bar sitting at the bottom of your cupboard. But popcorn is such a quick, easy and cheap snack to prepare at home – and much healthier too.

By blitzing the granola into a sweet, spicy powder it coats the popcorn, ensuring that you get an equal hit of both granola and popcorn with every mouthful.

We recommend making a big batch for when you've got friends over or divide into singular snack portions to take with you to work or pop into your kids lunch box.

The possibilities are endless with this recipe, try adding different spices, freshly grated zest or using our Dark Chocolate granola instead.

 

Ingredients:

(Serves 2 good portions)

  • 50g popcorn kernels

  • 1-2 tablespoons of maple syrup/honey (depending on how sweet you like it)

  • 50g Spoon Cinnamon + Pecan granola

  • 1 tsp coconut oil

  • 1 tsp of cinnamon (optional)

 

Method:

  • Firstly, pulse the granola in a food blender until it reaches a smooth powder. Set aside.

  • Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the kernels, cover with a lid and cook for a few minutes, until it has all popped, giving it a few shakes in between.

  • Tip the popcorn into a bowl. While it is still hot, drizzle over the syrup of choice, then sprinkle over the granola dust, cinnamon and mix well. Enjoy!