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!

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

Granola Blondies

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These blondies are the perfect indulgent wintery treat and are loved by all my family and friends. I find that buckwheat flour goes brilliantly with the creamy peanut butter, and the spoon granola is a must as it adds that extra crunch and gives a delicious texture! I promise these will not disappoint...

Recipe by Annie Openshaw-Blower

INGREDIENTS:

  • 2 eggs

  • 150g peanut butter

  • 150g coconut sugar

  • 60g dairy free butter

  • 35g buckwheat flour

  • 1tsp vanilla essence

  • 1/2tsp baking powder

  • 75g dark chocolate (melted)

  • 60g Spoon Dark Chocolate granola (plus a little extra to sprinkle on top)

METHOD:

Preheat oven to 180˚C.

Line a 20cm square baking tin with baking parchment.

Combine the eggs (whisk them a little by themselves first), peanut butter, granola, coconut sugar, butter, flour, vanilla and baking powder together in a mixing bowl.

Spread the mixture out evenly in the tin and bake for around 30-35 mins (make sure the centre is cooked.

Leave to cool in the tin, then drizzle over the chocolate and sprinkle over the extra granola.

Remove from the tin, slice into squares and enjoy!

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!

Turmeric and Ginger Porridge

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This recipe comes from Mira Manek author of the incredible healthy Indian cookery book Saffron Soul. She kindly let us share her amazing warming turmeric porridge recipe with you all, here's what she had to say...

I’ve just returned from a short trip to Ibiza for my brother’s wedding, which was insanely fun, I had the most delicious Indian food, the settings, backdrops and flower displays were simply stunning and I am now recovering… Having the flu now means that I hopefully won’t get it later on in the thick of Winter, and London is still rather pleasant and sunny, so I’m grateful. But it’s only when I’m ill that I realise how little I feel like eating, all I’m craving is orange juice and hot water with lemon and honey, and waking up this morning, I wanted something hearty yet light yet packed with goodness. So here it is – a light and fluffy porridge, not too heavy on the oats, more liquidy, with the large spoon of filling flax seeds, infused with turmeric, ginger and honey! Fuel for the body during winter, perfect for prevention and cure.

Serves 1

Ingredients:

  • 3 tbsp oats

  • 1tbsp ground flaxseed

  • 200ml water (3/4 cup)

  • 200ml almond milk (3/4 cup)

  • 1/4 tsp ground turmeric

  • 1/4 tsp ground cinnamon

  • Ginger, grated (1 inch piece)

  • 1tbsp honey

  • Pinch of black pepper

Method:

  • Place the oats, ground flaxseeds, water and almond milk in a small pan and stir on a low heat.

  • Leave this to cook while you mix together the ginger, turmeric, cinnamon, black pepper and honey in a small bowl. Pour this mixture into the hot porridge and keep stirring until the porridge starts to thicken (it should still be quite runny but if you like it thicker, you can add more oats).

  • Taste for sweetness and add more honey and cinnamon if you prefer.

  • Pour into your chosen bowl and top with any toppings you like, suggestions below, enjoy!

Optional toppings:

  • Flaked almonds

  • Peanut butter

  • Goji berries

  • Cinnamon and Pecan granola

  • Coconut chips

  • Berries

  • Extra cinnamon

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!