Sophie’s Muesli Cups


Spooner Sophie, who is an ambitious young architect had invited her friends over for a BBQ. As she was thinking of dessert she wanted something that would fit different tastes and everyone could enjoy. She thought of making some tasty muesli cups which she could fill with different toppings. Absolutely delicious and you can match it with fruit that is in season.


  • 250 g Berry Fix muesli

  • 1 Tbsp Coconut Oil

  • 3 Banana’s

  • 100g Honey

  • 1/2 Tsp Vanilla Extract

  • 1/4 Tsp Cinnamon

  • Pinch of salt


Mash the banana in a bowl until smooth. Now add Berry Fix muesli and the remaining ingredients to the bowl and combine well.

Grease a muffin / cupcake tray with a little bit of oil or butter and then divide the mix into the tray – using a spoon to help shape the mix to the side of the tray pockets.

Bake at 170 degrees for around 15-20 minutes.

Once cooked remove from the oven and leave to cool.

Meanwhile, prepare your toppings for the granola cups. You can use whatever you like, from custard to yoghurt and fresh fruit. The options are endless.

Top the granola cups and serve immediately. Alternatively you can keep the cups for a few days in an airtight container in the fridge and then top with your yogurt/ wet toppings as and when needed.

Liz’s vegan scones


Liz, an ambitious music teacher for kids and their families wanted to bring something delicious and healthy as a special treat during her lessons. She also needed something that she would not have to refrigerate permanently so she decided to create some vegan scones.



Blend 50 g Berry Fix muesli until no bigger pieces are left. Add to a bowl.

Add flour to the muesli together with salt and baking powder.

Add the coconut butter and mix with your hands until the mix is crumbly.

Add the coconut sugar.

Add the coconut milk, vanilla extract and lemon juice and mix in with a spoon.

Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.

If the dough is sticky at any point, add more flour.

Flatten it out so that there is space to cut out 4 - 6 scones.

Cut out 4 - 6  scones and place them on a parchment lined baking tray.

Roll the remaining dough and cut out more scones. Repeat until no dough is left.

Brush the tops of the scones with coconut milk.

Bake in the oven at 220 degrees for 15-20 minutes until golden on top.

Serve with jam or coconut butter.

Sarah's Vegan Berry Pancakes

Snapseed 69 copy.jpg

Spoonie Sarah, who took part in Veganuary didn’t want to miss out on pancakes for breakfast on the weekend. Whilst she enjoyed a bowl of Berry Fix muesli she got the idea to turn the almond milk and Berry Fix muesli into a vegan pancake recipe. After a few initial trials she developed a tasty vegan pancake recipe, which the entire family enjoys. It has now become sort of a ritual to join around the breakfast table on a Sunday morning and add their favourite toppings to these delicious pancakes.



Blend the Berry Fix muesli until no bigger pieces are visible anymore. Mix with the flour.

Mix the flour, baking powder, sugar and salt in a bowl.

Add the almond milk and oil and combine until smooth.

Let the mix rest for roughly 5 minutes

Heat a tablespoon of oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Stack as many as you like and add your favourite toppings. Our favourites are maple syrup and fresh fruit.

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!


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