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Buckwheat Berry Muffins

Buckwheat Berry Muffins Jay Halford plant based cooking course

Recipe:

Buckwheat Berry Muffins

These are a perfectly delicious breakfast-muffin with loads of berry goodness and a tasty, wheaty backdrop. 

Makes 12 muffins
Total Time: 42-46min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

To make homemade apple sauce:

Method

  • Preheat the oven to 165oc. 
  • Line a 12-cup muffin tray with silicone liners or use a nonstick or silicone muffin tray.
  • In a large measuring cup, use a fork or whisk to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix it for about a minute, until it appears foamy and set aside.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the centre and pour in the milk mixture. Add the applesauce, maple syrup or sweetener of your choice, and vanilla to the well and stir together. 
  • Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
  • Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the centre of a muffin comes out clean.
  • Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

For the homemade apple sauce:

  • Peel and dice the apples and add to a small saucepan with the cinnamon, sugar and water. 
  • Bring to the boil and cook until the apples are soft and all the water has cooked off
  • Blend smooth and allow to cool before using for the muffins

Equipment needed:

Mixing bowl, whisk, muffin tin, oven, spoon

Top Tips:

If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute evenly without making the muffin soggy.

If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes.

If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.

Download Recipe PDF

Buckwheat Berry Muffins

French Toast with Caramelized Banana and Almond Butter

French Toast Jay Halford plant based cooking course

Recipe:

French Toast with Caramelized Banana and Almond Butter

This delicious vegan French toast recipe features a blend of bananas and almond milk to soak the bread and caramelized bananas as a topping. Give it a go for a slightly more indulgent breakfast, it’s a great weekend treat! I have also made my own almond butter for this as an additional topping. The recipe is in module 2 so why not give that a go too. You can always buy nut butter, but homemade is always best.

Makes 4 portions (2 slices per serving)
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the french toast:

For the caramelized bananas:

  • 4 medium bananas, thickly sliced on the diagonal
  • 50g coconut sugar

To serve:

Method

To make the french toast:

  • Set the oven to its lowest temperature or the “warm” setting.
  • To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly, the chia seeds will absorb the milk and thicken the mix. 
  • In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened on both sides
  • In a large frying pan (that fits two slices of bread) or on a large griddle, over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy once it is fried) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

To make the caramelized bananas:

  • While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a large mixing bowl and stir the bananas until evenly coated with sugar.
  • In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and fry for about 2 minutes on each side until nicely caramelized and golden brown.
  • Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas and one-quarter of the crushed pecans. If desired, top with almond butter or peanut butter. 
  • Lastly, drizzle a little maple syrup over the toast and enjoy the treat! 

Equipment needed:

Chopping board, knife, blender, tray big enough to soak the bread, large frying pan, tongs, oven, small frying pan

Chickpea Omelette

vegan chickpea omelette jay halford plant based cooking course

Recipe:

Chickpea Omelette

This wonderful egg-free omelette is easy to make and is good for any time of the day.

It’s the best invention for a vegan/plant-based breakfast since sliced bread!  It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to an egg omelette!  If you haven’t cooked with chickpea flour yet, you have to try this recipe! This is a real simple one and actually easier to make than a normal omelette, have a play around with the fillings too, you can chop and change it as you wish, as long as you keep the batter the same anything will work for a filling. I served mine with cherry tomatoes and avocado slices which is awesome too!

Makes 4 big omelettes
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Combine the chickpea flour, black ground pepper, nutritional yeast, and baking soda in a small bowl. Add 250ml of water and stir with a whisk until the batter is smooth.
  • Heat a frying pan over medium heat. 
  • Thinly slice the red onion and garlic and slice the mushrooms and spring onions
  • Add a little oil and fry the red onion, garlic and mushroom until they start to soften. Then add the sliced spring onion and spinach
  •  When the spinach has wilted down, pour the batter into the pan as if making pancakes.
  • Cook on the first side for 3-4 minutes, you should see bubbles start to pop through the other side.
  • Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
  • Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, avocado – play around and have fun with these toppings and mix it up!

Download Recipe PDF

Chickpea Omelette

Homemade Baked Beans

homemade baked beans jay halford plant based cooking course

Recipe:

Homemade Baked Beans

These are great on toast as a quick and easy breakfast, but of course you could use them in other ways too if you’ve not got much time in the mornings. They could be great as a part of a main dish too.

Makes 2 Portions
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Heat the oil in a saucepan
  • Add the finely diced onion and minced garlic
  • Cook over medium heat for 5 minutes until soft and translucent
  • Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for 5 more minutes
  • Add the beans and the tomato passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened and reduced a little
  • Season generously with black pepper – you probably won’t need any salt at all because of the soy sauce, but add it if you think it needs it
  • Serve warm on toast or as part of a main dish

Download Recipe PDF

Homemade Baked Beans

Buckwheat and Cinnamon Pancakes

vegan pancakes jay halford plant based cooking course

Recipe:

Buckwheat and Cinnamon Pancakes

What better way to celebrate breakfast than with these amazingly healthy Buckwheat and Cinnamon Pancakes? Really quick and easy to make, they’re gluten free and vegan too.

Makes 2 servings
Total Time: 15mins

Ingredients

Method

  • Place all of the dry ingredients into a small mixing bowl.
  • Add in the fresh almond milk or KOKO coconut milk.
  • Whisk the mix together really well.
  • Leave it to stand for 5 minutes for the baking powder to react with the liquid. This will ensure the batter starts to thicken and it will also to help it rise, giving it that fluffy texture when it’s cooked.
  • Ladle the mix (one at a time) into a hot, nonstick frying pan. As long as your pan is nonstick, you won’t need any extra oil to cook the pancakes in.
  • Cook on one side until golden brown and you will notice bubbles coming through the other side.
  • Flip the pancakes over and cook for a further 2 minutes on this side.
  • Serve and garnish with a topping of your choice.

Equipment needed:

Additions:

I love to chop up a whole banana and top the pancakes, also adding a little coconut nectar and finally chopped pecans. Fresh berries are also great!

Download Recipe PDF

Buckwheat and Cinnamon Pancakes

Homemade Almond Milk

Homemade Almond Milk Jay Halford Plant based Cooking Course

Recipe:

Homemade Almond Milk

Cartoned milk alternatives are ok but not even close to making your own, they tend to contain a very small percentage of actual nuts and have 99% of the time been cooked to preserve and improve shelf life. Making your own is the only way and its super easy too!

Makes 1.5litres
Total Time: 10min
Plant based Cooking Course Jay Halford
Prep: 12hr (soaking time)

Ingredients

Method

How do I activate my almonds?

Activating is something that I do to enhance the nutrients that you are getting out of your nuts and seeds. Its as simple as just soaking them in filtered water. This breaks down the nuts and makes them a lot easier for you body to digest. I soak hard nuts or nuts with shells overnight or as long as 24 hours and soft nuts like cashews for only 2-4 hours. When you soak nut they can start to ferment so before you use them make sure you drain them off and give them a quick rinse. Do not use any of the water that you have been soaking them in.

  • Activate your almonds by soaking your nuts
  • In a high speed blender place your almonds and water.
  • Blend on full speed for about 2 minutes to make sure that its as smooth as possible with as little bits in as possible.
  • Strain your milk through a really fine sieve or use a nut milk bag
  • Keep the pulp as you can use it for many things
  • Put your milk back into the blender
  • Add in your cinnamon, salt and coconut nectar
  • Blend again just for 10 seconds to incorporate the other ingredients
  • Drink and enjoy, or use for smoothies bases, in your tea and coffee and many many other things.

Download Recipe PDF

Almond Milk

Granola

homemade granola jay halford plant based cooking course

Recipe:

Granola

Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.

Makes 1.5kg of dry granola (approx. 20 x 75g portions)
Total Time: 1hr 5min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

Method

  • Pre heat the oven to 140c
  • Firstly make the dry mix into a large mixing bowl.
  • Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
  • Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
  • Mix all of these together well in the bowl for the dry mix.
  • Pour in the coconut oil and coconut nectar to the mixing bowl
  • Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
  • Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
  • Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.

Download Recipe PDF

Granola

Guacamole

homemade vegan guacamole jay halford plant based cooking course

Recipe:

Guacamole

Guacamole – the King of Dips. A dish of mashed avocado mixed with onion, tomatoes, chilli peppers, and seasoning. Good for so many things, whether it be as a dip or on toast – Love Love Love! Use cucumbers, carrots, celery, or any other veggie as your dipping stick, and enjoy a healthy way to shovel this dip into your mouth.

Makes a sharing sized dipping bowl or avocado on toast for 6
Total Time: 10min

Ingredients

  • 1/2 a red onion
  • 2 whole salad tomatoes
  • The juice of 1 whole lime
  • A small handful sized bunch of coriander
  • 1 whole red chilli – deseeded if you don’t want it too spicy
  • 3 whole avocados
  • A pinch of pink Himalayan salt
  • A pinch of ground black pepper

Method

  • Finely dice the red onion, tomatoes, coriander and 1/2 of the red chili
  • Place all of this to the mixing bowl.
  • Squeeze the juice of one into the bowl using hands to catch any seeds that may fall in
  • Cut the 3 avocados in half lengthways working around the stone (watch the video lesson for tips on how to do this safely.
  • Remove the stone from the avocados and scoop the avocados out into the mixing bowl using a spoon
  • Mash avocado against the side of the bowl with a fork and combine it well with the other ingredients.
  • Place into the serving bowl
  • Garnish with red chili on the top

Top Tips:

Watch the video for tips on how to choose the perfect avocado.

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Guacamole

Hummus

vegan hummus recipe jay halford plant based cooking course

Recipe:

Hummus

If there is one thing I could learn and live off as a result of this course, this would be it. I love hummus so much, I could have it with almost anything. Be sure to give this a go and have a good play around with some different variations of it too.

Makes a good size dipping bowl
Total Time: 15min

Ingredients

Method

  • Place the chickpeas into the hight speed blender – a high speed blender is always my preference for hummus to get it as smooth as possible (a Nutribullet will work fine for this too) or alternatively if you have neither a food processor will work just won’t get it to the super smooth consistency that we want
  • Add all of the other ingredients to the blender and season well
  • Blend on full speed for 1-2 minutes until the hummus is super smooth
  • Serve and enjoy

Additions:

I love to play around with houmous and when creating new flavours there are so many options and things that work so well. Here are a few ideas:

Beetroot hummus – Roast one whole beetroot and add it into this recipe

Chilli hummus – Add cayenne pepper to this recipe. I will leave the quantity down to your preference

Adding tomato salsa to hummus like I have done here in this video lesson is also a huge winner.

Tips:

If you don’t have a high speed available to you and you are using a food processor, a good way to get your houmous smoother is to peel the chickpeas. It is a bit of a tedious job but is well worth it and will make all the difference.

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Houmous

Scrambled Tofu

vegan scrambled tofu jay halford plant based cooking course

Recipe:

Scrambled Tofu

Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires a few ingredients! I feel like scrambled tofu has got a bad rep for tasting bland and not all that exciting, don’t be put off trying this recipe – trust me it tastes awesome and I use it all the time.

Makes 4 servings
Total Time: 10mins
Plant based Cooking Course Jay Halford
Prep: 5mins

Ingredients

Method

  • Drizzle a small amount of rapeseed oil into a saucepan and bring it up to a medium heat
  • Finely dice the red pepper and finely slice the spring onion
  • Add minced garlic and thyme to the pan followed by the red pepper and spring onions
  • Add a pinch of salt, pepper and the tamari to season.
  • Add the whole pack of tofu draining slightly first followed by the turmeric and chilli powder, stir to combine with the whisk, breaking up the tofu into the mix to resemble scrambled eggs.
  • Cook it out for a few minutes and then serve

Equipment needed:

Download Recipe PDF

Scrambled Tofu

Sweet Potato Rosti

Recipe:

Sweet Potato Rosti

These are great as an alternative to bread especially in a big veggie breakfast. I like mine to be nicely browned on the out side and real crispy.

Makes 12 Rostis
Total Time: 15min

Ingredients

  • 2 medium sweet potatoes
  • 1 small red onion
  • 1/4 of a green pepper
  • 2 teaspoons of cornflour
  • 2 tablespoons of gluten-free flour
  • Thumb size chunk of fresh ginger (10g)
  • Small pinch of chilli flakes
  • Small handful of fresh coriander (10g)
  • Salt to season
  • 10ml olive oil

Method

  • Peel and grate the sweet potatoes into a bowl
  • Squeeze the grated potato to remove any excess water
  • Mix all of the other ingredients together in a bowl until fully combined
  • Heat a pan over medium-low heat with a little olive oil
  • Shape spoonfuls of the sweet potato batter into round rosti shapes
  • Fry and flip until golden brown on both sides.
  • Serve hot straight away

Additions:

Chilli is a great little kick – give it a little bit more if you like it!

My Top Tips:

Always try to use a non-stick pan when making rostis.

The more liquid you can get out of the potato at the beginning the better the rostis will be. Try to do this in a clean tea towel if you can.

Download Recipe PDF

Sweet Potato Rosti

Buckwheat Bread with Sun Dried Tomatoes and Thyme

Recipe:

Buckwheat Bread with Sun Dried Tomatoes and Thyme

This is a wonder loaf! It’s completely wheat, gluten, grain and dairy free yet is still a great tasty loaf of bread. Almost unbelievable right? Trust me, this is a must. Being freezer friendly also means you can make it in bigger batches so it lasts longer

Makes 1 Loaf / 18 Slices
Total Time: 1hr 10min
Plant based Cooking Course Jay Halford
Prep: 10min
Cooking Time: 1hr

Ingredients

Method

  • Place the flour, baking powder, salt, chopped sundries tomatoes and fresh chopped thyme into a large mixing bowl and mix all of the ingredient together
  • In another bowl, mix the milk and oil (melt coconut oil first if using it so that its in liquid form)
  • Pour this to the flour mix followed by half the water
  • Combine well, needing it by hand
  • Slowly pour in the rest of the water, this will finish as a very wet dough
  • Line a baking with tin with foil and spread the bread dough to cover the entire tin
  • Pre-heat the oven to 180C
  • Place the loaf in and bake for 50 minutes (turning half way through)
  • After 50 minutes remove the loaf from the oven
  • Turn it upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked and the loaf is cooked all the way through
  • Remove from the oven and allow to cool

Additions:

This recipe offers you the chance to get creative. Here, we use sun-dried tomato and thyme but you can use any flavouring that you like. One that I have used include a curried buckwheat bread by just adding curry powder, mixed herbs, rosemary and sea salt, smoked paprika and caramelised red onions. Give it a go and see what you can create for yourself.

My Top Tips:

If you wanted a slightly lighter bread then you can leave out half of the buckwheat flour for a spelt flour. This will mean it’s not wheat-free, so if you are avoiding wheat then stick to the above recipe as it can create a different texture to the bread.

Flaxseed Eggs

Recipe:

Flaxseed Eggs

A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. It’s 100% natural, vegan, gluten free, paleo, whole30…it falls perfectly into any category of food that you’re eating. P.S. allergic to flaxseed meal? No worries, I get more into what you can substitute later.

So what are flaxseeds? To get into a little bit of science, flaxseeds come from the flax plant. Flaxseeds are insanely nutritious seed that you should probably start putting in everything you eat! They are very high in fibre, aid with digestion, and have a slightly nutty taste. You can even buy flaxseed oil. Flaxseeds can be brown and golden brown in colour.

You can general use the ratio 1:1 flax eggs to real eggs in:
-pancakes
-muffins
-quick breads
-burgers
You can also make flax eggs with chia! Substitute the chia seeds equally, grind the chia seeds, and use them similarly.

Makes 1 Egg
Total Time: 5min

Ingredients

Method

  • To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water.
  • Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes.
  • The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg! It’s kind of crazy how easy it is to make. For two flax eggs, just double, and so on.
  • If you only have whole flaxseed just whiz it up in a blender to grind it to a powder

Equipment needed:

Small mixing bowl, spoon, blender if you need to mill the flaxseed first

My Top Tips:

Do not taste this raw, just like you wouldn’t eat a raw egg. You won’t be able to taste the difference in your baked goods at all. I’ve used flax seeds numerous times in brownies, cakes, pancakes, muffins and quick breads. That’s one of the great things about it! Plus, you get tons of nutritional benefit with no weird taste.

Health Benefits of Flaxseeds:

  • 3 grams protein per serving
  • High in fibre
  • High in omega-3 fatty acids
  • Aids with digestion

Download Recipe PDF

Flaxseed Eggs

Bircher Muesli

Recipe:

Bircher Muesli

Super healthy and super filling breakfast, full of goodness. A real quick and easy breakfast option. This is my basic recipe but you can chop and change how ever you feel is right – Maybe try it with some fresh fruit and berried in it too!

Makes 1 Bowl / 1 Portion
Total Time: 25min not including soaking time
Plant based Cooking Course Jay Halford
Prep: 10min
Serving: 15min

Ingredients

Method

  • Soak the muesli and the chia seeds in all of the home made almond milk (check out my home made almond milk recipe if you don’t already make it). Or use KOKO coconut milk if you are short on time
  • Add in the ground cinnamon, chopped almonds, vanilla and coconut nectar or sweetener of choice
  • Leave this to soak for at least 10 minutes, longer if you can to make sure the chia seeds have time to absorb all of the liquid.
  • Fine chop the apple and banana then add it into the mixing bowl with the rest of the muesli mix.
  • Finish it off with a little pinch of salt, tasting as you go to get it just how you like. I like mine with loads of cinnamon!!

Equipment needed:

Additions:

If you want your bircher muesli a little more creamy then you could add a tablespoon of either natural or coconut yogurt. This will add a great texture and flavour to the muesli.

My Top Tips:

For better presentation on this dish go for height. Especially with the apple batons you can get great height with them and make this dish look great.
This is a really good base recipe – try and have a play around with this your self and invent your own flavour combos. Swap out the dried fruits maybe and add different ones, Try adding some fresh berries. Its great how it is but I want to encourage people to get creative and play around with this. Make sure you send me your new combos and creations I would love to see them.
Always having a pot of mixed seeds to hand in your kitchen can be a great garnish for many things. I make up a little mix using: black sesame, sunflower, flaxseed, hemp seeds and chia seeds. Even add them into things for extra nutrients as I did in this video.
If you are using just normal rolled oats for this recipe instead of the primrose kitchen muesli then just toast the lightly in the oven for for 5 minutes on 180oc this will give the muesli that extra bit of awesome nutty flavour.

Download Recipe PDF

Breakfast Bircher Muesli

Cinnamon and Tahini Porridge

Recipe:

Cinnamon and Tahini Porridge

Not just any bowl of porridge. This recipe is sweet and so creamy. The tahini adds so much flavour and texture to this porridge and also means that this recipe is packed full of protein, omega 3 and 6, calcium and good fats. The perfect way to start the day keeping you full and satisfied for a long time or as a post workout breakfast.

Makes 1 Bowl / 1 Portion
Total Time: 15min
Plant based Cooking Course Jay Halford
Prep: 5min
Cooking: 10min

Ingredients

Method

  • Put the oats, nut milk and tahini in the saucepan over medium heat and mix well, bringing it up to heat.
  • Bring porridge to the boil and reduce to a simmer for 4-5 minutes. Stir regularly until the porridge is cooked and creamy.
  • Add in the honey, cinnamon and sea salt.
  • Spoon the porridge into the bowl and top with chopped almonds and a little extra drizzle of honey, and the banana too if you are using it.

Equipment needed:

Small saucepan, wooden spoon, tablespoon, teaspoon, serving bowl

Additions:

Banana is amazing with this. Either add the banana at the beginning or slice and place it on the top after the porridge is cooked

Top Tips:

Tahini has quite a strong flavour, especially when it is in porridge. I’m love tahini but if it isn’t for you then replace the tahini with almond butter or a more subtle nut or seed butter. Alternatively, you can leave it out completely and enjoy the porridge on its own.

Download Recipe PDF

Cinnamon and Tahini Porridge

Passion Fruit and Raspberry Overnight Oats

Recipe:

Passion Fruit and Raspberry Overnight Oats

Overnight oats are a great way to enjoy oats in there raw form. Soaking them will make them easier to digest. Overnight oats are a great way to pre prepare a breakfast. Just make it the night before and grab from the fridge in the morning.

Makes 1 Bowl / 1 Portion
Total Time: 15min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Method

  • Firstly, make the nut milk! Check out my recipe for my Home Made Almond Milk.
  • Place the oats into the small mixing bowl with the lemon juice, vanilla, cinnamon, chia seeds, coconut and homemade nut milk.
  • Soak overnight and then before serving add in the yogurt and the raspberries and mix in well so that the raspberries begin to break up and mix through the oat mix.
  • Place into a bowl or jar to serve and top with the contents of half a passion fruit. Cut the passion fruit into half through the middle and scrape out the contents with a teaspoon.

Equipment needed:

Top Tips:

Overnights oats will be good for two days but in most cases no more. I will often make up a big jar of the dry mix so it’s there ready and waiting for me to add the milk and the fruit. A good little time saver.

It’s called overnight oats but this recipe will be good to eat in 4-5 hours, if you don’t have time for prepping the day before.

Make sure you soak your oats before eating them as this will increase the digestibility of oats, enabling the nutrients found in the grain to be better absorbed by the body. Oats, like all grains, contain phytic acid, which can inhibit the proper absorption of minerals link zinc and iron.