Peanut butter banana overnight oats

Peanut butter banana overnight oats
Peanut butter banana overnight oats
Servings:1
Preparation Time:5
Cooking Time:
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Ingredients

  • 1/2 cup Rolled oats
  • 1/2 cup low fat milk
  • 1 tsp Chia Seeds
  • 1/2 tsp Cinnamon
  • 1/2 Banana sliced
  • 2 tbsp peanut butter
  • 1/2 tbsp honey

Method

  1. Add oats to a container of your choice and pour in milk. Mix in chia seeds and cinnamon. Alternate between layers of peanut butter and layers of sliced banana. Drizzle with honey. Place in fridge and enjoy in the morning!

Raspberry, banana & coconut overnight oats

Raspberry, banana & coconut overnight oats
Raspberry, banana & coconut overnight oats
Servings:1
Preparation Time:5
Cooking Time:
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Ingredients

  • 1/2 cup Rolled oats
  • 1/2 cup low fat milk
  • 1 tsp Chia Seeds
  • 1/2 cup fresh raspberries
  • 1/4 cup shredded coconut
  • 1/2 ` Banana sliced

Method

  1. Add oats to your container of choice and pour in the milk, and mix. Add chia seeds. Alternate between layers of raspberries, layers of shredded coconut, and layers of banana slices. Place in fridge and enjoy in the morning!

Breakfast Muffins

Breakfast Muffins
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
Servings:12
Preparation Time:15
Cooking Time:30
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Ingredients

  • 2 large Eggs
  • 150 ml Natural low-fat yogurt
  • 50 ml Rapeseed Oil
  • 100 g Apple sauce or pureed apples (find with the baby food)
  • 1 Ripe Banana mashed
  • 4 tbsp honey clear
  • 1 tsp vanilla extract
  • 200 g Wholemeal flour
  • 50 g Rolled oats plus extra for sprinkling
  • tsp baking powder
  • tsp Bicarbonate of soda
  • tsp Cinnamon
  • 100 g Blueberries
  • 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.