Berry Pancakes

Serves 1


30 gms oats

20 gms red apple

30-40ml filtered water

1 medium egg




* Blend all ingredients together well.

* Heat a non-stick pan and pour in the batter.

* Top with cooked berries and some yoghurt.

Vegan Berry Overnight Oats

serves 1

2 tbsp 
chia seeds 
1/4 tsp 
1/2 cup rolled oats

3/4 cup 
almond milk (rice, soy or low fat dairy will all work well) 
1/4 tsp 
pure vanilla extract (optional) 
6 medium 
strawberries (frozen or fresh. Other berries can be used) 


In a small bowl, place the chia seeds and cinnamon and combined.

Stir in the oats, almond milk, and vanilla (if using).


Cover and refrigerate overnight, or a minimum of 2 hours.

In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine. 

Top with your favourite berries.


If you would like to add some extra creaminess, you can add 1/4 cup of low fat Greek yoghurt (vegan      yoghurt if you wish to keep it vegan, is perfectly fine. ) 

Eggcellent Breakfast Muffins - Tomato & basil

serves 12


12 large eggs

1/4 cup tomatoes, chopped

1/4 cup basil, chopped 

pepper to taste


Pre-heat oven to 180 C.

Lightly grease a muffin tin with spray oil if not non stick.

Chop veggies. Whisk eggs well in a large bowl and add pepper.

Stir in veggies. Pour into the muffin tin.

Bake for 20-25 mins, or until eggs are fully cooked through.

These are great hot or cold and will keep in an air tight container for a few days.

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