Banoffee Breakfast Chia Oats

Banoffee Breakfast Chia Oats

banoffee oats 2

It’s no secret I’m a fan of oats. They are a beautifully grounding and nourishing breakfast to set you up for the day. Full of B vitamins and magnesium to support your nervous system, iron for energy, and fibre to keep your digestive system happy. But sometimes porridge seems a bit meh. Even when topped with 14 different fruit / nut / seed / yoghurt combos, sometimes I want more. Something different.

If that’s you too, you really should make these Banoffee Breakfast Chia Oats. They’re delicious. And they best part is that you put most of it together the night before. Banoffee, for the uninitiated, is an English flavour combination featuring banana and toffee or caramel. It’s a winning combination in my mind, especially with the addition of a little cheeky chocolate…

This recipe was inspired by a recipe in Delicious magazine that mashed banana through oats which I thought was pretty cool. But what if it wasn’t just oats, but banoffee oats with a delicious crunchy pecan topping – and here we have the result, yum!! The addition of chia adds extra fibre and minerals, plus a lovely pudding style consistency. And the crunchy pecans are perfect to give you that “Am I eating a delicious pie for breakfast but it’s really actually good for me?” kind of feeling.

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[headline]Banoffee Breakfast Chia Oats[/headline]

¼ cup rolled oats

1 1/2 tbsp chia seeds

1/2 cup almond milk and 1/2 cup coconut milk (or any combination milk of choice)

1 tsp vanilla extract

1 banana


1 date

1 tbsp almond butter

A pinch sea salt

1 tbsp coconut milk/nut milk/milk of choice

¼ cup pecans, lightly toasted


Place the oats and chia seeds in a bowl and add the milk and vanilla.

Cover and place in …

Vegan Breakfast Pancakes For The Whole Family

Vegan Breakfast Pancakes For The Whole Family

bfpancakefromtopWho doesn’t love pancakes?! My brother-in-law makes excellent pancakes, and I have been known to have them with butter and vegemite….yep, don’t judge me. These little lovelies are a little different though. They are thicker, almost erring on the side of pikelets, but that’s just semantics. The point is that they are secretly a nourishing breakfast all wrapped up in a cute pancake! Plus they’re delicious.

Packed with quinoa they supply your morning protein boost along with magnesium, B vitamins and iron. Round that out with nourishing and sustaining healthy fats, topped with some extra vitamins, minerals and antioxidants in the form of fruit – perfect!


I have made many versions of these. My daughter likes them straight up, whereas I prefer them layered fancily and adorned with extra berries and maple syrup. Whatever your preference, I hope you enjoy them. They are gluten, egg, dairy and nut free (and yet still delish), and so extremely allergy friendly and make good little lunch box treats if needed. They are simple to make, and extremely adaptable. If you don’t have an ingredient, sub in something else, or if you don’t quite have enough banana for example, they are forgiving enough not to care – just make with what you have. I have made chocolate versions by adding cacao powder, and vanilla is also a good idea. Another fabulous quality of this recipe is that you can mix it up the night before and pop it in the fridge for an even speedier result. And if that wasn’t enough – they freeze beautifully, so make more and keep some to whip out on a whim next week!

[headline]Vegan Breakfast Pancakes[/headline]

Makes 8 small pancakes

2 tbs chia seeds

1 cup quinoa flakes (or rolled oats blitzed up in a blender for a …

Chia Puddings!

Chia Puddings!

Chia Pudding

Chia puddings are everywhere at the moment, and for good reason too! They are quick, easy and a great way to incorporate the goodness of chia into your diet. Chia seeds are packed with calcium, magnesium, antioxidants, protein, fibre, and omega 3 and omega 6 fatty acids. You can easily add them to almost anything (smoothies, desserts, salads, etc) but be warned as they do have the ability to absorb a lot of moisture. This means that if you add some to your green smoothie, drink it fairly promptly or you will need to attack it with a spoon! In this way though, it is particularly useful as an egg replacement in baking for vegans or those with allergies.

Above is one of my favourite chia puddings, styled to the max by the amazing Nancy Chalmers for my contribution to her eBook over at Wolf and Willow Blog. And below is my attempt at photography…

Either way, it’s a delicious outcome! And one of the best things about making chia puddings is that you can add anything you like. If you don’t want to layer the pudding, just mix everything together and enjoy as a chaotic colourful pudding!

Here’s how to make this baby.

Layered Chia Pudding

Serves 1
3 tbs chia seeds
1 cup coconut milk, or almond milk / milk of your choice
½ tsp acai or macqui powder*
A handful of almonds
½ ripe banana, sliced
2 tbs pepitas
2 tbs buckwheat
A handful of coconut flakes
1 tbs bee pollen (optional)
2 tbs berries (optional)

Place the chia seeds and milk in a jar and soak for 5-10 minutes. At this point, give the mix a good stir to further combine. Pop the lid on and leave for at least another 20 minutes, or overnight …