These mince pies are a celebration of natural ingredients — with a base that’s oaty, nutty, and subtly sweet, paired with a fruity filling that’s bursting with festive flavours. Perfect for a guilt-free indulgence alongside a cup of tea or mulled wine.

So, let’s pop on a Christmas playlist, dust off that apron, and get baking!

Ingredients

For the Mince Pie Base:

• 300g Apple & Cinnamon Oat Mix (ºÃÉ«ÏÈÉúTV.)
• 2 tablespoons of peanut butter
• 1 teaspoon of melted coconut oil
• 50ml of water (add more if needed)

For the Festive Filling:

• 300g of mixed dried fruit (raisins, sultanas, cranberries — whatever tickles your fancy!)
• 1 teaspoon of coconutÌýoil
• 1 teaspoon of cinnamon
• Juice of 1 clementine

Method

1. Make the Oaty Base:

In a mixing bowl, combine the Apple & Cinnamon Oat Mix with peanut butter and melted coconut oil. Add the water gradually and mix until a thick, sticky dough forms. If the mixture feels a bit dry, add a touch more water until it holds together nicely.

2. Press & Shape:

Take a small ball of the dough and press it into the wells of a greased muffin tin, forming little pie bases. Make sure they’re sturdy enough to hold the filling — a spoon is handy for shaping! You can also use pie casings, as we have done with ours.

3. Create the Filling:

In a suacepan, melt the coconut oil, then addÌý the dried fruit, cinnamon, , and clementine juice. Give it a good stir until everything is well combined and the fruit looks plump and festive.

4. Fill & Bake:

Spoon the fruity filling into each oat base, packing it in generously. Preheat your oven to 180°C (350°F) and bake the pies for 15-20 minutes until the edges are golden and the filling is bubbling slightly.

5. Cool & Enjoy:

Allow the mince pies to cool slightly before carefully removing them from the tin. Enjoy them warm, or let them cool completely for a firmer texture.

Why These Mince Pies are a Game-Changer

• Nutrient-Dense: Packed with fibre and natural ingredients from our wholesome oat mix.
• Naturally Sweet: The dried fruit and clementine juice provide all the festive sweetness you need.
• Comforting & Delicious: Apple, cinnamon, and peanut butter — a flavour combo made for the holidays.

These pies are perfect for sharing with loved ones, gifting to neighbours, or simply treating yourself on a chilly evening. ✨

Grab a bag of our limited-edition Apple & Cinnamon Porridge Oats while they’re still here, and give your festive bakes a wholesome twist!

This recipe is the perfect balance of sweet and spiced, with the juicy apples marrying beautifully with the oaty, cinnamon-laced topping. The Apple & Cinnamon Porridge not only enhances the flavours but also adds a wholesome, fibre-rich twist to this classic dessert.

Next time you’re looking for a quick and easy dessert that feels like a hug in a bowl, give this apple crumble a go. With ºÃÉ«ÏÈÉúTV. Apple & Cinnamon mix, you’re adding a little extra comfort to your crumble – just right for those chilly autumn nights!

Ìý

Ingredients:

For the apple filling:

• 3 large apples (Granny Smith or Braeburn work well)
• 1Ìýtbsp of honey
• 2 tsp ground cinnamon

For the crumble topping:

• 80g of ºÃÉ«ÏÈÉúTV. Apple & Cinnamon Porridge
• 30g of chopped peacans
• 50g ofÌýcocoa butter (can be subbed for butter or coconut oil)
• 1 tbsp of honey
• A pinch of salt

Method:

1. Preheat the oven

Preheat your oven to 180°C (160°C fan) or 350°F, and lightly grease a baking dish.

2. Prepare the apple filling

Peel, core, and slice the apples into thin wedges.Ìý Add the honey, cinnamon. Mix well to ensure the apples are evenly coated in the spices. Arrange the apple mixture in your prepared baking dish.

3. Make the crumble topping

In a separate bowl, combine the oats and chopped pecans and add the warm cocoa butter and honey. Stir with a spoon to combine, then rubÌýwith your fingertips until the mixture resembles coarse breadcrumbs. Note, this won't resemble the exact same texture as conventional crumble as the oats will not dough up as flour does.

4. Assemble and bake

Sprinkle the crumble topping evenly over the apple filling. Make sure the apples are completely covered, with little peaks and valleys of crumble for extra crunch.

Pop the dish into the preheated oven and bake for 30-35 minutes, or until the crumble topping is golden brown and the apple filling is bubbling.

5. Serve and enjoy

Let the crumble cool slightly before serving. For the ultimate cosy treat, serve your apple crumble with a generous dollop of custard, cream, or vanilla ice cream.

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Ingredients

500g of Greek Yoghurt (or your dairy free alternative)
320g ofÌýBlueberry & Banana porridge mixÌý(approx)
100g dried fruits & nuts
2 eggs
1 tsp of baking powder
2 tbsp of almond milk

Method

1.ÌýAdd 500g of greek yoghurt to a large mixing bowl. Once emptied, refill the yoghurt pot with the same helping size of our Blueberry & Banana porridge mix, and pour into the bowl. Give the mixture a stir.Ìý
2.ÌýAdd in 100g of dried fruit & nut mix, crack in 2 eggs, add 1 tsp of baking powder and 2 tbsp of almond milk and give a good stir.
3. Add your mixture to a lined and greased loaf tin, and bake in a pre-heated oven at 180 degrees for roughly 40 minutes.Ìý
4.ÌýLeave to cool for 10 mins, and serve! We love it with a generous slather of peanut butter, but honey or just butter also work very nicely!Ìý

Imagine the goodness of our Strawberry & Peanut porridge, blended into a creamy, dreamy bowl of deliciousness and topped with our High Protein Coconut & Macadamia Protein Balls. This recipe is a flavour-packed powerhouse that combines the sweet tang of strawberries with the rich nuttiness of peanuts, creating a breakfast that’s both nutritious and irresistibly tasty. Perfect for those mornings when you need an extra boost of energy and a splash of fun to kickstart your day.Ìý

So, grab your spoon and dive into this smoothie bowl sensation - your taste buds are in for a treat!Ìý

Ingredients:Ìý

• 30g ºÃÉ«ÏÈÉúTV Strawberry & Peanut Porridge
• 1 Bag The Protein Ball Co Coconut & Macadamia Protein BallsÌý
• A large handful of frozen berriesÌý
• 1 Frozen bananaÌý
• 50 ml Almond milkÌý
• A sprinkling of granolaÌý
• Fresh fruitÌý
• Peanut butterÌý

Method:Ìý

1. In a blender whizz together your frozen berries, banana, plant based milk and chia seeds.Ìý
2. Blend on a high speed for a round a minute or until it has the consistency of a soft ice cream.Ìý
3. Pour into a bowl then top with granola, fresh strawberries, a sprinkling of chia seeds and a dollop of peanut butter for good measure!Ìý

What you'll need:

- 140g of our Classic Chocolate Porridge mixÌý
- 2 Ripe bananas (the spottier, the better!)
- 60g of vegan chocolate chipsÌý

Optional extras:
A pinch of salt
A teaspoon of cinnamon
AÌýsplash of vanilla essenceÌý

Method:

- Preheat your oven to 180 degrees.

- Mash two ripe bananas into a pulp and add them to your mixing bowl. When selecting your bananas, you want to go more on the side of overripe so they're nice and soft.

- Add 140g of our Classic Chocolate oat mix to the bowl, and mix thoroughly with the banana. At this stage, you may wish to add in aÌýsplash of vanilla essence, a pinch of salt and a teaspoon of cinnamon, depending on your own taste preferences!Ìý

- Once thoroughly combined, roll into small ball shapes and add to a lined baking tray. We have made this as 6 quite chunky cookies (just how we like them!) but you could make these flatter and make 12.

- Bake for 12-15 minutes, removing from the oven when they are a light golden brown colour and the shape is set.Ìý

- Leave to cool, and then enjoy!Ìý

These Pumpkin Spiced delights are a tribute to the cosy comforts of autumn, marrying the rich, earthy sweetness of pumpkin, with aromatic spices like cinnamon, nutmeg, and cloves. The magic ingredient? Our High Protein Low Sugar Porridge, which not only adds a boost of protein, to keep you energised throughout the day but also keeps your sugar content in check, ensuring a guilt-free treat.Ìý

Whether you’re looking for a hearty breakfast option, a satisfying snack, or a wholesome dessert, these flapjacks have you covered.

Ingredients

100g Plant based butter

100g Golden SyrupÌý

50g Mixed seedsÌý

1 Large egg

1tsp CinnamonÌý

1tsp Mixed SpiceÌý

50g Plant based chocolateÌý

Method

1. Start by preheating the oven to 200 degrees and lightly grease and line a square baking tin.Ìý
2. Melt the butter and syrup together in a large saucepan, stirring regularly. Once melted, remove from the heat and add in all the remaining ingredients apart form the plant-based chocolate.Ìý
3. Add the mix into your tin and press until flattened, before baking for 20 minutes or until it becomes lightly golden brown.Ìý
4. Remove from the oven and leave to cool. Once cooled, melt the dark chocolate and drizzle over before cutting into 12 even pieces.Ìý

We’ve used our High Protein Low Sugar Porridge to batch cook these crunchy oat clusters, naturally sweetened with fruit syrup and cinnamon, this decadent take on your regular granola bowl, is here to fuel your summer plans.Ìý

For the oat clusters:Ìý

• 1 x Pouch ºÃÉ«ÏÈÉúTV High Protein Low Sugar PorridgeÌý
• 40g Chopped WalnutsÌý
• 25g Coconut flakesÌý
• 2tsp CinnamonÌý
• 3tbsp Melted coconut oilÌý
• 4tbsp Maple syrupÌý
• 3tbsp Peanut butterÌý

For the toppings:Ìý

• Coco’s Organic YogurtÌý
• Fresh berriesÌý
• Dark chocolateÌý

Recipe:Ìý

• Start by preheating your oven to 180 and lining a baking tray with some non-stick baking paper.Ìý
• In a large mixing bowl, add the oats, walnuts, coconut flakes, and cinnamon and mix well. Once the dry ingredients have been mixed, add in the wet ingredients and give it another good stir.Ìý
• Once a granola-type consistency has formed, transfer it onto the baking tray, press down, then pop it in the oven for around 15 minutes or until nice and golden. Once cooked, remove from the oven and use a spoon to gently break up the granola, then leave to cool.Ìý
• Once cooled, transfer into an airtight container, until you’re ready to use.ÌýÌý
• Enjoy topped with yogurt, fresh berries, and a couple of squares of plant-based chocolate for an extra treat!

Snacks? We’ve got those covered too!Ìý

These healthy sugar-free flapjacks are made from a base of our High Protein Low Sugar Porridge Mix, dates, and bananas creating a well-rounded, balanced snack, perfect for enjoying with a brew and bridging the gap between breakfast and lunch.

Although flapjacks taste great, more often than not, they’re loaded with added sugar and nasties, not so great for our guts. Our healthier alternative is made naturally sweet from its banana and date base and the addition of peanut butter too. Packing in the goodness, this fruity mid-morning snack is high in protein and fibre and full of slow release energy, so you can wave goodbye to those mid-morning hunger cravings.Ìý

Ready in under an hour, they’re an excellent snack to make on a Sunday afternoon, ready to keep for the week ahead!

INGREDIENTS

• 350g ºÃÉ«ÏÈÉúTV High Protein Low Sugar Porridge MixÌý
• 4tbsp Peanut butter (or almond butter)
• 200g Dates (left to soak in boiling water for 10 mins)Ìý
• 75ml Plant-based milk
• 3 x Ripe bananasÌý
• Mixed spicesÌý
• 1 x Vanilla pod
• Nuts/seeds to top (optional)Ìý

METHOD

• Start by preheating the oven to 180 and greasing and lining a square, loose-bottomed baking tin.Ìý
• Begin by adding the softened dates, plant-based milk, bananas, vanilla seeds, and peanut butter into a blender and blitzing together until you begin to form a thick nut butter paste.Ìý
• In a separate bowl, add in the porridge oats along with the mixed spices and stir together. Once well combined, add in the nut butter paste and mix together until a flapjack dough begins to form.
• Transfer your flapjack mix into the prepared baking tin and make sure it’s evenly distributed. Pop in the oven to bake for around 30 minutes or until golden brown - if you've chosen to top your treats with nuts and seeds, add these on top around halfway through the cooking time.Ìý
• Remove from the oven and leave to completely cool before cutting up. These will keep for up to a week and can also be frozen!ÌýÌý

• Begin by preheating your oven to 170 degrees. Line and grease an 8x8-inch baking tin and pop it to one side.Ìý

• Start by cooking the jam. For this add your strawberries into a pan and reduce them down, once they start to resemble more of a coulis, add in the honey and chia seeds. Give this a good stir, before removing it from the hob and leaving it to one side whilst we prepare the rest of the cheesecake.Ìý
• Moving onto the crumble, take the oats, flour, butter, peanut butter, sugar, and egg and whisk together until well combined. Add around ¾ of this mixture into the base of your tin and press down, ensuring it’s evenly distributed.Ìý
• Finally, we’re onto the cheesecake mix. Mix together the cream cheese, peanut butter, and sugar until thick creamy, and well combined, before adding in the sugar and giving it one final whisk. Transfer the mixture to the cheesecake tin and evenly distribute it across the base. To finish off, sprinkle with the remaining base mix.Ìý
• Pop into the oven to bake for 25-30 minutes, or until golden brown on top. Remove from the oven and leave to cool. Once cooled, transfer to the fridge for a couple of hours before topping with the jam and slicing it up!

• Start by taking your Apple and Cinnamon oats and giving them a little whizz in the blender. Once you’ve created a fine oat powder, transfer this into a large bowl along with the bicarbonate of soda.Ìý
• In a separate bowl, whisk together the plant-based milk, sugar, and lemon juice until it begins to thicken. Once well combined, add this into the bowl with the dry ingredients and give it all a good whisk together.Ìý
• In a large nonstick pan, heat a tsp of coconut oil and begin adding your pancake batter into the pan, roughly the size of a bottle top. Cook for around 2 minutes on each side or until golden.Ìý
• Serve up with your yogurt, peanut butter, and frozen fruit, and enjoy!

We’ve been busy in the kitchen this week, developing these delicious yet healthy Apple & Cinnamon Flapjacks. Soft, chewy, and golden brown, they're the spiced winter sweet treat we just can’t get enough of. Made with only a handful of ingredients from the pantry, they can be whipped up quickly on a Sunday evening ready for the week ahead.

Ingredients

300g ºÃÉ«ÏÈÉúTV Apple & Cinnamon OatsÌý

125g Vegan ButterÌý

100g Coconut SugarÌý

30g Sweet Freedom Maple SyrupÌý

50g Dried Mixed FruitÌý

1 Large Apple (cut into small pieces)

1tsp CinnamonÌý

Method

• Start by preheating the oven to 180 and lining a square baking tin.Ìý
• AddÌýthe plant butter, low-calorie syrup, and coconut into a saucepan and melt together over a low heat. Once the ingredients have fully melted, add in the rolled oats and cinnamon and stir well. Once all ingredients are combined, pop in the chopped-up apple and the dried fruit and give it one last stir ensuring everything is well combined and the fruit is distributed evenly.Ìý
• Once all the ingredients are combined, pour them into the square baking tin and bake for around 25 minutes or until golden brown.Ìý
• Remove from the tin and leave to cool completely before cutting into squares.Ìý
• Enjoy!

When it’s cold and dark in the mornings, nothing seems more appealing than pressing snooze and spending an extra 10 minutes snuggled up in bed. However, it’s a little easier when you know you’ve got a delicious, warming, nutritious breakfast a few minutes away!Ìý

This simple High Protein Apple & Cinnamon Bowl is the perfect winter warmer to start the day. Using just a handful of ingredients and some fresh seasonal fruit, you’ll be well on your way to a great day in no time at all!Ìý

For the porridge:Ìý

• 55g ºÃÉ«ÏÈÉúTV Apple & Cinnamon PorridgeÌý
• 80ml Mighty Protein Oat M.lkÌý

For the blackberry compote:Ìý

• 60g Fresh BlackberriesÌý
• 20g Coconut sugarÌý
• 1tsp Lemon JuiceÌý

Toppings:Ìý

Plums or other fresh seasonal fruit

The night before start by making the Blackberry Compote - this is a great winter porridge topper and can be kept in the fridge and used throughout the week to top your breakfasts.Ìý

For the compote, simply add all of your ingredients into a saucepan and simmer over a gentle heat for around 3-5 minutes or until the blackberries start to soften. Once the mixture begins to bubble, turn up the heat and leave it to simmer for around 15 minutes or until the compote is nice and thick. Once the mixture has thickened, pop it into a tupperware pot, set it aside to cool, then leave it in the fridge until you’re ready to use it.Ìý

Porridge Recipe

• For this quick and easy winter warmer, start by adding 55g of ºÃÉ«ÏÈÉúTV Apple & Cinnamon Oats into a saucepan along with the Simmer on a gentle heat for around 5 minutes or until your desired porridge consistency is reached; we like ours thick and creamy! TIP: Make sure to stir continuously to avoid any burning and ensure maximum creaminess!Ìý
• Once you’ve reached your ideal porridge consistency, remove from the hob and transfer the mixture into a bowl before topping it with your fresh figs, crushed pistachios, and berry compote.Ìý

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Apple & Cinnamon Oats - For this delicious, nutritious warming winter bowl, we have used a base of our popular Apple & Cinnamon Porridge. This limited edition, winter warmer porridge is made using only the finest natural ingredients, all lovingly combined with wholegrain British oats.

Coined as our Winter Warmer because of the delightful seasonal tingle delivered with each spoonful and made with sweet cinnamon, fruity apple pieces, and delightful dates, it makes for a nutritious, filling breakfast sure to warm you up this winter.Ìý

- To add a little extra spooky crunch to our Halloween bowls, we’ve teamed up with our friends over at Whitworths for this recipe.Ìý

Opting to go for their Toffee & Pecan SHOTS to complement the wintery flavours found in the tasty Apple & Cinnamon porridge mix.Ìý

Recipe

Ingredients

55g ºÃÉ«ÏÈÉúTV Apple & Cinnamon OatsÌý

80ml Oat milkÌý

1 Apple thinly sliced and dicedÌý

1tsp CinnamonÌý

1

Method

• Into a pan, add your oats along with your plant-based milk, and simmer over a low heat until the oats resemble a thick, creamy texture.Ìý
• Whilst you’re oats are simmering away, in a separate small pan, add in the apple slices and cinnamon and gently fry the apples until they begin to caramelise.Ìý
• Add your porridge into your favoruite spooky season bowl of choice, top with the caramelised apples and finish off with the Whitworths Toffee & Pecan SHOT.

Enjoy with a pumpkin spice coffee for added Halloween vibes!

Pumpkin puree, dates, almond butter, and winter spices marry together to create a healthy breakfast. It’s sweet, thick, and creamy and made using our limited edition Apple & Cinnamon Porridge. Add a variety of seasonal fruits and nuts if you’re wanting to increase the micro-nutrients this breakfast time!

IngredientsÌý

1 Frozen bananaÌý

2tbsp Pumpkin pureeÌý

25g ºÃÉ«ÏÈÉúTV Apple & Cinnamon PorridgeÌý

1tsp Almond butterÌý

1tsp Vanilla extractÌý

1tsp NutmegÌý

½ tsp AllspiceÌý

20ml Plant-based milk

Toppings (optional)Ìý

GranolaÌý

Pumpkin seedsÌý

Crushed pecansÌý

Sliced BananaÌý

Desiccated coconutÌý

Method

• This recipe is super quick and easy to make, simply add all the ingredients into a blender and whiz together until the mixture is thick and creamy.Ìý
• Add into your bowls and top with your toppings of choice and enjoy!

Tips on how to make the perfect pumpkin spice smoothie bowl…Ìý

• If you’re looking for a little added extra sweetness, add in a few medjool dates.
• To make the smoothie thicker add in a handful of ice cubes or a couple of tablespoons of plant-based yogurt.
• To increase the protein content in these bowls add in a scoop of protein powder.
• If you’re looking to make this in bulk, increase the ingredients accordingly and keep it in the fridge for up to a week for quick and easy, grab-and-go breakfasts.

Who's ready for bread week onÌýThe Great British Bake OffÌýtonight? We sure are! We've put our own spin on the challenge to bring you this delicious oatmeal banana bread from the lovely - the perfect TV-watching snack if you ask us!Ìý

INGREDIENTS

• 200g ºÃÉ«ÏÈÉúTV Classic Chocolate OatsÌý
• 3 Ripe bananasÌý
• 2 Large eggsÌý
• 5tbsp Runny honeyÌý
• 1tsp Baking powderÌý
• A handful of cacao nibsÌý

METHOD

• StartÌýby pre-heating the oven to 180 degrees and lining a loaf tin with baking paper, before setting it to one side.Ìý
• Using a high-speed blender, add all of your ingredients and whizz together until a thick, smooth mixture is formed.Ìý
• Gently fold in the cacao nibs, before pouring the mixture into the baking tin and baking for around 35-40 minutes or until golden on top.
• Remove the banana bread from the oven, leave to cool, then serve up and enjoy whilst watching the Bake Off fun unfold!Ìý

These fluffy muffins are the perfect excuse to use overripe bananas and are great for grabbing as you’re leaving the house, or if you’ve got a little extra time, pop on the kettle and enjoy with a cuppa before the day ahead.Ìý

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INGREDIENTS

• 385g ºÃÉ«ÏÈÉúTV Blueberry & Banana OatsÌý
• 1tsp baking powderÌý
• 1tsp Baking sodaÌý
• 2tsp Cinnamon
• 2 EggsÌý
• 2tbsp Sugar-free maple syrupÌý
• 2 Overripe bananasÌý
• 100ml Unsweetened plant milkÌý
• 1 Vanilla pod (deseeded)Ìý
• 150g Frozen blueberriesÌý

METHOD

1. Start by preheating the oven to 180 and lining a 12-hole muffin tin with muffin cases.Ìý
2. Add the oats, baking powder, baking soda, and cinnamon into a blender and whiz together to create fine oat flour.
3. Add in the eggs, banana, maple syrup, almond milk, vanilla pod and melted and blitz together again for 20 seconds.Ìý
4. Gently fold in the blueberries before dividing the mixture evenly between the muffin cases, then bake for around 20 minutes or until golden brown.Ìý
5. And there we have a delicious breakfast with no nasties!Ìý

The wait is finally over! Our High Protein Low Sugar Porridge is back in stock, tasting better than ever and ready to fuel your mornings!Ìý

Our High Protein Low Sugar recipe has less than 5% natural sugars and boasts an impressive 20% of protein per serving. Perfect for fuelling busy days, the newest addition to the family is back once again to upgrade your morning routine.Ìý

Although our new mix tastes great on its own, why not try it as…Ìý

A Classic Bowl

One for when you're running low on time, a simple porridge bowl is exactly what you need. Delicious, nutritious, and ready in 60 seconds, start by weighing out 55g of The High Protein Low Sugar Porridge and adding around 80ml boiling water to it.Ìý

You’ll notice that the mix is luxuriously creamy, which is all thanks to the creamy coconut we use in our recipe. Add in more/less water depending on your preferred porridge consistency.Ìý

Once you’ve stirred the water into the porridge, leave it to stand for another 30 seconds. And there you have it, the perfect high protein low sugar breakfast ready in just 60 seconds. If you’re in the mood to pimp your porridge, try adding seasonal fruits and your favoruite nuts to top. Additionally, why not experiment with different plant-based kinds of milk, you’ll find that each milk brings out a different flavour profile in the mix! The possibilities are endless with this one!Ìý

Baked

With the colder months just around the corner, now is the time to get our bake on. From bag to bowl in just 20 minutes, baked oats are the ideal snuggly autumnal breakfast sure to warm you up.Ìý

We’ve put a twist on the baking classic, upping the protein and increasing the deliciousness. These banana bread-baked oats require little prep, making them great for you busy bees.Ìý

What you’ll need

• 55g ºÃÉ«ÏÈÉúTV High Protein Low Sugar PorridgeÌý
• 180ml Mighty banana shakeÌý
• 1tsp baking powderÌý
• 1 Small banana mashed & 1 chopped to top withÌý
• A handful of dark choc chips

Method

• Simply add all the ingredients into a blender, apart from the chopped banana and half of the dark chocolate chips, and blitz together until smooth.
• Pour into an oven-proof dish, top with some of the chopped banana and the remaining choc chips, and bake in a preheated oven at 180 for around 20 minutes or until golden brown.Ìý
• Dish up and enjoy!Ìý

Overnight

We’d be lying if we said that sometimes all we fancy for breakfast is a nice gooey cinnamon roll…but without all the added nasties. These Cinnamon Roll overnight oats are the answer to our prayers, encapsulating the flavours of autumn, whilst filling our bodies with nourishing ingredients and setting us up for the day ahead.Ìý

What you’ll need

• 55g ºÃÉ«ÏÈÉúTV High Protein Low Sugar OatsÌý
• 2tbsp Plant-based vanilla yogurtÌý
• 50ml Plant-based milkÌý
• 1tsp Ground cinnamonÌý
• 1tsp Chia seedsÌý
• A drizzle of low cal maple syrup (we suggest Sweet Freedom)

Method

• Start by adding all the ingredients into an air-tight container and combine well.Ìý
• Pop into the fridge overnight.Ìý
• When you’re ready for breakfast in the morning, top with some pecans, a drizzle of maple syrup, and a little sprinkling of cinnamon.

Ìý

When two breakfast worlds collide, here’s what you end up with…Ìý

Although the beauty of our delicious porridge mixes is that they can be ready in just 60 seconds with minimal prep; we also love their versatility. When we’ve got a little extra time in the morning, there’s nothing better than getting creative in the kitchen and whipping up something a little different for breakfast time.Ìý

For this delicious Porridge Toast Recipe, we’ve taken our Caffe Latte oats, popped them in the oven to add a little crunch then pimped out our toast with this tasty topping.Ìý

Ingredients

• 200g ºÃÉ«ÏÈÉúTV Caffe Latte Oats
• 2tbsp The London Honey Co HoneyÌý
• A handful of mixed seedsÌý
• A handful of flaked almondsÌý
• 2 x Slices of sourdough toastÌý
• Nut Butter of your choice

Method

• For the baked porridge oats, start by preheating the oven to 180. Mix the honey, oats, and seeds into a large bowl and ensure everything is well coated. Tip the mixture out onto a large lined baking tray and evenly distribute. Pop in the oven for 20-25 minutes or until golden brown and crisp.Ìý
• Remove from the oven, add in the flaked almonds, and pop in an airtight container once cooled. This will last for up to three weeks if sealed - so it’s perfect for dipping into throughout the week!Ìý
• Once the oaty mixture has cooled down, pop 2 slices of the sourdough under the grill and toast to your desired toastiness!Ìý
• Top with a light coating of your favourite nut butter and a generous serving of the baked oats mix and enjoy!Ìý

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This thick smoothie recipe is made with just 3 ingredients; our Red Berry & Pumpkin Porridge, frozen mango, and Greek yogurt. Mango is a powerful antioxidant, great for fighting illness. They’re also surprisingly high in fibre; so when combined with our oats, you’ve got a high fibre, no nasties smoothie bowl.

What you’ll need:
30g ºÃÉ«ÏÈÉúTV Red Berry & Pumpkin Porridge
40g Frozen Mango
Greek Yogurt

Toppings:
Frozen Mango
Red Berries
Chia Seeds
Coconut Flakes

Berry and Banana Smoothie Bowl

As the weather heats up, it’s only natural that we start craving refreshing, cool foods throughout the day. Summer berries make for the perfect smoothie bowl base, blending together to create a nutritious, flavourful bowl. We’ve made this one using our Blueberry & Banana oats making it a great breakfast, afternoon snack or post-workout meal.

What you’ll need:
30g ºÃÉ«ÏÈÉúTV Blueberry & Banana Porridge
1 Frozen Banana
100g Frozen Mixed Berries
50g Fat-Free Yogurt

Toppings:
Fresh Fruit
Nuts & Seeds

Salted Caramel Latte Smoothie Bowl

Salted caramel smoothie with all-natural, plant-based ingredients? Don’t mind if we do! Why not use our Caffe Latte oats to create a sweet and creamy afternoon pick me up. Spoons at the ready…

What you'll need:
30g ºÃÉ«ÏÈÉúTV Caffe Latte Oats
20ml Plant-based milk
30g Greek yogurt
1 Frozen banana
1tsp Vanilla essence
1/2tsp Ground cinnamon
A pinch of salt

Toppings:
Fresh fruit
Cacao nibs

This tasty breakfast is made with our Blueberry & Banana oats and completed with a healthy cookie dough-inspired crumb.Ìý

IngredientsÌý

1 x Frozen BananaÌý

50g x ºÃÉ«ÏÈÉúTV Blueberry & Banana Oats

1tsp SpirulinaÌý

30ml Plant-based milkÌý

2tbsp Nut butterÌý

1-2tsp ºÃÉ«ÏÈÉúTV Classic Chocolate Oats (floured)Ìý

1tbsp Low cal maple syrupÌý

A handful of cacao nibsÌý

Method

1. Start by mixing together the nut butter, Classic Chocolate oats, maple syrup, and cacao nibs, then separate and roll into small bite-sized balls.Ìý
2. In a blender, whizz together the frozen banana, Blueberry & Banana Oats, spirulina, and plant-based milk to create a thick smoothie. If the mixture is looking a little runny, add in a couple of ice cubes and if it’s looking a little thick, a dash more of plant-based milk.Ìý
3. Layer the smoothie and the cookie dough crumb, put your feet up in the sunshine, and enjoy!

The ideal breakfast for on the go - you can prep these delicious muffins on a Sunday afternoon and have a tasty breakfast ready and waiting for you the following week!

100g

200ml Almond milkÌý

2 Mashed bananasÌý

1tsp Baking powderÌý

1/2tsp Baking sodaÌý

1tsp Vanilla essenceÌý

A handful of chopped dark chocolate

A handful of chopped nutsÌý

5 Strawberries cut up

Method

1. Start by mixing together the mashed banana and vanilla extract.
2. Then add the remaining ingredients into a bowl and combine them together.Ìý
3. Add into cupcake cases and bake in the oven for around 25-30 minutes at 180.

This creamy cacao & peanut butter banana smoothie is perfect for warm summer days! Made with our delicious Classic Chocolate Porridge & from our sister brand . It’s the ideal snack, breakfast, or even as a dessert!

Ingredients

40g x Classic Chocolate OatsÌý

4 x

1 x Frozen BananaÌý

1tbsp Cacao PowderÌý

2tbsp Peanut ButterÌý

80ml Unsweetened Almond MilkÌý

Method

1. In a blender, simply add in all the ingredients and blend together for around a minute, or until all the ingredients are well combined.Ìý
2. If the mixture is looking a little too thick, add in a little more almond milk to help make the mixture is a little thinner
3. Sit back in the garden and enjoy!Ìý

WhatÌýYou'll Need

• 55g ºÃÉ«ÏÈÉúTV Strawberry & Peanut OatsÌý
• 10g Almonds
• 1 Apple, cut, cored, and grated.Ìý
• 80ml Plant-based milk
• 10g SultanasÌý
• 10g Mixed dried fruitÌý
• 1 Nectarine, cut into wedgesÌý
• StrawberriesÌý
• Jam

Method

• Start by chopping the almonds and place them into a bowl. Add in the oats, apple, almonds, dried fruit, sultanas and plant-based milk and stir well.Ìý
• Pop into the microwave for 60 seconds.Ìý
• Top with the nectarines, strawberries and a dollop of jam and enjoy!

WhatÌýYou'll Need

• 100g ºÃÉ«ÏÈÉúTV Blueberry & Banana Oats (blended)
• 25 g Coconut sugarÌý
• 2 tsp Baking powderÌý
• Pinch of salt
• Rainbow sprinklesÌý
• 80ml Plant-based milkÌý
• 2 Eggs
• 1 tsp Vanilla extractÌý
• 2 tbsp Oil

Method

• In a large bowl, mix together the oats, baking powder, coconut sugar salt and sprinkles.Ìý
• In another bowl, whisk together the milk, eggs, vanilla extract and oil.Ìý
• Mix together the wet and the dry ingredients, stirring until well combined - be careful here not to over mix.
• Heat a small pan over medium heat and lightly grease with cooking spray.Ìý
• Dollop the pancakes into the preheated skillet when heated. Once it starts to bubble on top, flip over and cook on the other side.Ìý
• Repeat until all the pancakes have been made. Then decorate with additional sprinkles (and a scoop of celebratory ice cream) and enjoy!

This tasty Funfetti Baked Oats Cake is the perfect way to start the day. Healthy and nutritious, it will get your morning off to the best start!

WhatÌýYou'll Need

• 60g ºÃÉ«ÏÈÉúTV Red Berry & Pumpkin Seed OatsÌý
• 1 tbsp Sweet Freedom Vanilla SyrupÌý
• 1 tbsp Baking powderÌý
• 1 Egg
• 2 tbsp Plant-based milkÌý
• 2 tsp Rainbow sprinklesÌý
• White chocolate (to decorate)

Method

1. Start by pre-heating the oven to 180 and lightly grease your baked oats tin.Ìý
2. In a blender, blend together all of the ingredients, apart from the sprinkles until smooth. Once the batter is nice and smooth, gently stir in the sprinkles.Ìý
3. Add the mixture into your oven-safe ramekin and bake on the middle shelf for around 15-20 minutes.Ìý
4. Remove from the oven, and leave to cool for a couple of minutes. The top with a few more sprinkles and some white chocolate squares and enjoy!Ìý

If you’re feeling extra naughty and you’re making this on your actual birthday, serve up with a scoop of plant-based ice cream!

Recipe: @denises_kitchen

What You'll Need

• 425gÌýºÃÉ«ÏÈÉúTV Red Berry & Pumpkin Seed Oats
• 65gÌýcoconut flakes
• 45gÌýchopped pistachios
• 1 teaspoon vanilla extract
• 30mlÌýextra-virgin olive oil
• 3Ìýegg whites
• 85gÌýhoney, plus more for serving
• Pinch of ground cinnamon
• pinch of salt
• Greek yogurt, for serving
• Sliced strawberries, blueberries and blackberries for serving

Method

1. Preheat oven to 180C°.
2. In a large mixing bowl, combine oats, coconut, pistachios, vanilla extract, olive oil, egg whites, honey, cinnamon and salt.
3. Coat a 12-muffin tray with cooking spray or a little oil.
4. Press some of the mixture into each muffin cup, forming a bowl shape.
5. Bake until lightly golden around the edges -about 20 minutes.
6. Leave to cool for 10 minutes and then use a knife to gently remove each cup from the muffin tin.
7. Top each one with Greek yogurt, a drizzle of honey, and sliced strawberries, blueberries and blackberries.

This banana oat ‘sushi’ combines some of life’s finest things, including our Classic Chocolate Porridge, peanut butter, and nature's sweets (aka bananas). These little bites of delight are sure to crush those sweet cravings.Ìý

For this recipe, we’ve used our Classic Chocolate Porridge, but why not experiment with other flavour combos to find what tickles your taste buds!

What You'll Need

• 1 x BananaÌý
• 1 x cup ºÃÉ«ÏÈÉúTV Classic Chocolate OatsÌý
• Your favorite nut butter

Method

1. Start by coating the banana in peanut butter.Ìý
2. Roll the banana in your oats.Ìý
3. Slice it up and enjoy!Ìý

Ìý

Simple and delicious, this recipe is a go-to for us! Remember to tag us in your recreations over on Instagram using the tag #TheGreatBritishPorridgeCo

What you’ll need:Ìý

• 200g ºÃÉ«ÏÈÉúTV Classic Chocolate OatsÌý
• 100g Vegan unsalted butterÌý
• 1 Orange zested and juicedÌý
• 70g Joy of Enjoy
• 80g Coconut SugarÌý
• 100ml Sweet Freedom Golden SyrupÌý
• 1 x Bag The Protein Ball Co

Method:Ìý

• Start by heating the oven to 180 and lining a square baking tin with baking parchment.Ìý
• In a pan, melt together the butter, sugar, and syrup, once melted, remove from the heat and leave to cool for a couple of minutes.Ìý
• Add in the orange zest and orange juice, before pouring into a separate bowl and combining with the oats.Ìý
• Add in the chopped chocolate chunks and cacao and orange protein balls and combine well.Ìý
• Pour the mix into the baking tin and press down with the back of a spoon, before baking for around 20 minutes or until golden brown.Ìý
• Remove from the tin, cut into squares and enjoy!

With Easter just around the corner, we’re sharing this delicious breakfast treat with you all! Full of oaty goodness, start your Easter Sunday with this chocolate egg bowl of porridge oats - an indulgent multi-layer breakfast treat!Ìý

What you’ll need (serves 2)

• 100g ºÃÉ«ÏÈÉúTV Classic Chocolate OatsÌý
• 300ml plant-based milkÌý
• 1tsp vanilla extractÌý
• Fresh fruit to topÌý

Method:Ìý

• Start by adding your chocolate oats, milk, and vanilla extract to a saucepan and gently simmer for around 10 minutes, or until it starts to look nice and creamy. Set the oats to one side.
• Once the porridge has cooled, add to your Easter egg bowl.Ìý
• Top with your toppings of choice, we suggest some fresh fruit to balance the flavours! And enjoy!

The wait is finally over! Our long-awaited High Protein Low Sugar Porridge is now available to purchase from our website!

The newest addition to ºÃÉ«ÏÈÉúTV family has been a long time in the making, carefully created by the Grain Surgeon herself, Jacqueline. Leading a plant-based lifestyle herself, Jacqueline understands the struggle of getting enough protein into a vegan diet and saw a gap in the market to help this.Ìý

Our High Protein Low Sugar recipe has less than 5% natural sugars and boasts an impressive 20% of protein per serving, making it easier than ever to get a big chunk of your protein in, early on in the day.Ìý

So… How do you make the perfect bowl of our new High Protein Low Sugar porridge? All it takes is 30 seconds and some hot water, yes it really is that easy!Ìý

What you’ll need:Ìý

• 50g ºÃÉ«ÏÈÉúTV High Protein Low Sugar PorridgeÌý
• Roughly 80ml boiled water or Almond milk (recommended)
• Protein Balls (You're choice of flavour - we love vegan Peanut butter)
• Sweet Freedom Chocolate Sauce
• Mix of almonds, hazelnuts and cashews on topÌý

Method:Ìý

1. Start by giving the bag a gentle shake! Pour 50g into your bowl of choice (we recommend our branded bowls!)
2. Pour your boiled water (or hot almond milk) over the oats. Tip: Only pour enough to cover the oats. If you like a runnier consistency, add more, if you like it slightly thicker add a little less.Ìý
3. Stir thoroughly for 30 seconds, then rest for 30 seconds (both you and the porridge!)
4. Top with a the mix of protein balls and nuts then drizzle in chocolate sauce
5. Sit back and enjoy!Ìý

The protein quantity in our new flavour is all thanks to the delicious nuts we’ve added. Both Hazelnuts and Almonds help not only with the protein quantity but with the flavour also.Ìý

Although our High Protein Low Sugar porridge can be conveniently made in under 60 seconds with just water, we’re also encouraging you to experiment with plant-based milks too! Here are a few to consider…Ìý

Almond Milk - Almond milk will help to give a slightly sweet, nutty flavour without being overpowering.Ìý

Hazelnut Milk - Hazelnut milk has a slightly stronger nutty flavour, so particularly enjoyable for us that like a little extra nutty-ness in our breakfasts.Ìý

Coconut Milk - If you’re looking for a slightly more tropical nutty flavour, coconut milk is the one to reach for. Subtly nutty, perfectly sweet, and excellently creamy!Ìý

Click here to shop our NEW High Protein Low Sugar Porridge!Ìý