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
1/2 cup rolled oats
almond milk (rice, soy or low fat dairy will all work well)
pure vanilla extract (optional)
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
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.