Tropical fruit with hot peanut sauce

After the sunshine yesterday it felt like summer was around the corner and I had a craving for a plate of tropical fruit.  Unfortunately this morning is a different story so I needed a bit of warmth alongside the fruit.  I love peanut sauce, you could easily double the portion of sauce here but I was trying to limit the peanut butter damage – I’ve been eating rather a lot of it lately.  This sauce also makes the perfect partner with banana – but again I’ve been eating rather a lot of these lately too.

Tropical fruit with hot peanut sauce (serves one)

Tropical fruit hot peanut sauce

  • 1 kiwi – cut into cubes
  • 1/2 a mango – cut into cubes (and a few slices if you want to make your bowl look pretty)
  • A handful of blueberries
  • 1 tablespoon desiccated coconut
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk

Put the fruit into a bowl and sprinkle the desiccated coconut on top.

To make the sauce – put the peanut butter, maple syrup and milk into a small pan and heat gently until it blends into a thin sauce (around 2 minutes). Pour over and enjoy.



Triple Ginger & Pear Overnight Oats

More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up.  The chia seeds add some protein as well, so a perfect combo.  If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming.  However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!

Triple Ginger & Pear overnight oats (serves one)


  • 200ml coconut milk
  • A big thumb sized piece of fresh ginger – skin removed
  • 1/2 teaspoon ground ginger
  • 2 lumps of crystalized ginger finely diced
  • 1 pear – grated with skin
  • 1 tablespoon chia seeds
  • 50g Oats

Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk.  Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds.  Leave to soak overnight.

Red Berry & Ginger Roasted Oats

This is a quick nut free non clumping granola. I tried to reduce the amount of oil, so it’s more roasted oats than clumpy chunks, but to me that means a little bit healthier and no one is fighting over the biggest clumps to pick out. It also sprinkles brilliantly over yoghurt or as a cereal with milk.  Good fruit partners are bananas and blueberries.  I may have sprinkled it over ice cream too.

I love fresh ginger, but haven’t been a fan of stem or crystallized ginger in the past and  usually leave it out of recipes. But not wanting to be stuck in my flavour ways I thought I’d give it another go.  I now admit the error of my ways – it is truly the added magic that gives a wonderful twang of flavour.  I shall never leave it out of a recipe again.  However – I do believe it’s all about subtlety  and in this recipe do make sure it is finely diced so you don’t find big chunks of it.

This makes a large kilner jar full – it keeps for a good few days.

Red Berry & Ginger Roasted Oats


  • 300g oats
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 130ml Maple syrup
  • 70ml olive oil
  • 1 teaspoon vanilla extract
  • 200g dried cranberries
  • 100g goji berries
  • 50 crystallized ginger finely chopped


Mix the oats, seeds and spices in a bowl.  In another bowl mix the maple syrup, vanilla and olive oil and mix well.  Add this to the oat mixture and mix well to ensure the oats are well coated.

Spread out onto two baking sheets (lined with greaseproof paper).  Bake at 160c/320f/Gas 3 for 20 minutes.  Then give it a stir and cook for a further 20 minutes.  The oats should be looking nicely golden.

Remove from the oven and then mix in the berries and ginger.  Leave to cool.


Rhubarb Crumble overnight Oats

We’re coming back into Rhubarb season (for forced rhubarb) and my allotment rhubarb is starting to come back to life.  In anticipation I’m trying to clear my freezer of the batches I froze at the end of last season.  I adore rhubarb, it’s so versatile and quick and easy to cook.  Of course you can’t beat the old favourite that is rhubarb crumble, so here is my healthy breakfast version of overnight oats.

Rhubarb Crumble Overnight Oats (makes 2 portions)


  • 300g stewed rhubarb
  • 200ml almond milk
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 100g oats
  • Yoghurt to serve

Topping (makes two portions – although it’s very moreish)

  • Around 10 hazelnuts or almonds (or other nuts of choice)
  • 1 tablespoon pumpkin seeds
  • 2 teaspoons demerara sugar


  • Blend 1/2 the stewed rhubarb with the almond milk, spices and maple syrup. Add this to 100g oats and then stir through the rest of the rhubarb.  Put in the fridge overnight.
  • To make the topping – crush the nuts and seeds in a pestle and mortar and stir through the sugar.

To serve – layer up with yoghurt and sprinkle the topping on top.

Marathon overnight Oats

We have a play on words here, this is a great pre or post marathon training (or half marathon, or any run) breakfast and also a homage to the delight that is a snickers bar. Anyone of a certain age will remember the days when Snickers was called Marathon. I loved marathons and I love snickers, beware anyone leaving a packet of celebrations around, there will be no mini snickers left.  So this is perfect combo of delight and running fuel that tastes like a snickers bar, but much healthier of course!

This recipe is for one portion – I can only make one portion at a time because it is impossible to leave alone.

Marathon overnight oats


  • 200ml almond milk
  • 2 medjool dates
  • 1 teaspoon maple syrup
  • 2 teaspoons cacao powder
  • 50g oats
  • 1 tablespoon crunchy peanut butter*

Blend the milk, dates, syrup and cacao. Put the oats into a bowl and add the blended mixture.  Then add the peanut butter and stir through well by hand.*

Leave in the fridge overnight. Maybe sprinkle some grated dark chocolate over the top if you want to make it look a bit prettier.

*A note about the peanut butter – the final consistency will depend on the texture of your peanut butter.  Personally I cannot say enough good things about the new deep roast peanut butter by Manilife, it mixes into this recipe with perfection.  More gloopy versions will require  more whisking abilities to break it up.

PS – if you liked this, you might like the Snicker Smoothie which you can find under smoothies.

Cherry Nut Tofu

So the end of Veganuary and I’m sure some of you will have been introduced to the wonder that is Tofu.  I love tofu it’s so versatile and I love the creamy silken tofu that helps to create some wonderful sweet things. This breakfast tofu bowl is delicious and to be honest is probably better suited to a summers morning than a dreary winters one, but I forgot for a moment it was cold outside as I tucked into this creamy cold delight.

Cherry Nut Tofu (makes two portions)


  • 300g silken tofu
  • 1 frozen banana
  • 80g frozen cherries
  • 1 teaspoon vanilla essence
  • 25g shelled pistachios (crushed)
  • 25g almonds (crushed)
  • 50g dried cranberries

Blend the tofu and the banana. Once blended add the cherries and vanilla essence and blend again.  Put the mixture into a bowl and add the cranberries and nuts. Save a few nuts to sprinkle on top.

Just as delish the following day straight from the fridge.


Freekeh Orange Spice

I haven’t eaten Freekeh for a while and had forgotten how good it is for breakfast – a great source of protein to start the day.  I’ve been trying to eat more oranges too – with all the winter colds around I feel the urge for lots of vitamin C.

I made this the night before because I like the chia seeds to soak up the juice and flavours – but if you wanted to eat it immediately then it will just be a little wetter in texture.  You can eat this hot or cold, I do prefer it hot so I give it a quick blast in the microwave.  It also tastes great with cashew cream (see the maple apples for the recipe) and with some extra orange slices.

Freekeh Orange Spice (makes two portions)


  • 50g Freekeh (dry weight)
  • 2 oranges – plus the zest of one of them (plus another orange each to serve if you wanted more orange!)
  • 7 dates (small ones – if you used the medjool dates then use 3-4)
  • 1 tablespoon brown rice syrup
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cloves
  • 1 tablespoon chia seeds


  • Cook the Freekeh – (rinse well and bring to the boil, simmer for 15 – 20 mins until tender, then drain)
  • Peel and chop one of the oranges, and put into a blender with the brown rice syrup and 5 dates. Blend well.
  • Put the Freekeh in a bowl and add the blended mixture.
  • Then add the orange zest, the other orange (peeled and cut into small cubes), 2 dates (chopped) the spices and the chia seeds.
  • Either leave overnight and reheat – or eat immediately.



Maple Apples with Cashew cream

This definitely brightened up a dull Monday and was really filling too.  It’s based on an original recipe from Dishing up the Dirt (who do some fantastic stuff – worth checking them out on Facebook).  I love hot apples in winter – I like using normal dessert apples rather than cooking apples for this dish, as I find the dessert ones hold their shape rather than going to mush (although I do like mush too!).

You can make the cashew cream in advance and then just fry up the apples in the morning.

Maple Apples with Cashew cream


Cashew Cream (enough for 2-3 portions)

  • Soak 100g cashews in water for at least 30mins ( I soaked mine overnight)
  • 50ml almond milk
  • 1 teaspoon lemon juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla extract

Drain the cashews and blend with the other ingredients to form a thick cream. Keep in the fridge.  This makes enough for 2 – 3 portions.

Maple Apple (serves one)

  • 1 dessert apple – keep the skin on and cut into chunks
  • 1 teaspoon walnut oil (or coconut oil)
  • 1 teaspoon maple syrup
  • 20g walnuts – broken up
  • 1 teaspoon pumpkin seeds
  • sprinkle of cinnamon
  • Small grating of nutmeg

Heat the oil in a frying pan and add the apple.  Cook for 5 minutes – the apple will be tender.

Add the walnuts, pumpkin seeds, maple syrup, cinnamon and nutmeg – toss well and cook for a further 2 minutes.  Keep tossing the pan to get everything nicely coated.

Serve warm with the cashew cream



Fig & Cacao Granola with Banana & Coconut cream

I think these two complement each other really well – the creaminess of the banana and the hint of cacao in the granola match perfectly.  Of course I’ve also been eating the granola on it’s own straight from the jar and I may have sprinkled it on coconut ice cream last night.

Fig & Cacao Granola


  • 100g dried figs (cut into quarters – nice big chunks)
  • 50g Macadamia nuts – cut in half
  • 100g oats
  • 1 tablespoon raw cacao nibs
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon cacao powder
  • 1 teaspoon ground cardamom
  • 2 tablespoons rapeseed oil
  • 2 tablespoons maple syrup
  • 30g goji berries


  • Put the figs, oats, nuts, sugar, cacao nibs, powder and cardamom in a bowl. Mix the rapeseed oil with the maple syrup and pour onto the dry ingredients and mix well.
  • Lay the mixture on a baking sheet and cook for 12 minutes – 400f/200c/Gas 6.
  • After 12 minutes – add the goji berries and cook for a further 3 minutes.
  • Take out of the oven to cool and clump.

Banana and coconut cream

  • 1 frozen banana
  • 1 fresh banana
  • 2 tablespoons coconut yoghurt
  • 2 tablespoons almond milk
  • 1/2 teaspoon cinnamon

Blend all the above together.  Lovely served with the granola.


Cherry Oat Bake

In support of Veganuary all the brekkie recipes this month will be vegan.  To kick start here is a lovely baked oats recipe ideal for this frosty cold weather.  This is quick to make – you can mix it up the day before and cook it in the morning, or even cook it the day before and re-heat it.

I always have a bag of frozen cherries in the freezer, I love them. They defrost quickly and take on a softer texture that works really well in this recipe.  You can also microwave (or heat in a pan) a few extra to drizzle over the top before eating.

If you don’t have mini cake tins then just use any oven proof bowls and eat it straight from the bowl!

Cherry Oat Bake (makes two)

  • 120g oats
  • 130g frozen cherries (defrosted) – keep the juice, no need to drain
  • 150ml coconut milk
  • 25g melted coconut oil
  • 1/2 teaspoon ground ginger
  • 2 teaspoons coconut palm sugar
  • A few flaked almonds for the topping

To serve – lovely with some warmed cherries and maple syrup. cherry-oat-bake

  • Grease a couple of mini cake tins (11cm/4.5″) with a little bit of coconut oil.
  • Warm the oven to 200c/400f/Gas 6
  • Mix all the ingredients together (apart from the flaked almonds).  Pour into the cake tins. Top with the flaked almonds.
  • Bake for 30 minutes.
  • Leave to cool for 5 minutes before taking them out of the tins.
  • Drizzle with maple syrup and extra cherries to serve.