Here’s a quick and easy breakfast idea that you don’t have to cook. Even better, you can make this the night before and let it plump up overnight and then devour it in the morning...
Add the cashew milk, cinnamon, vanilla bean powder and banana into a blender and then blitz. Pour this into a bowl and then stir in the oats. Leave for about 20 minutes roughly to thicken and then enjoy with whatever topping you enjoy. I love adding raspberries, blueberries, goji berries, sliced banana and sometimes a sprinkle of granola and a cheeky swirl of coconut yoghurt.
This recipe is so healthy that it kind of hurts... my sweet tooth because I ate SO many of these dang things! I can never quite justify buying or eating Oreo's despite their supposedly 'vegan' status because they contain non-sustainable palm oil and I'm not about deforestation and destruction of valuable habitat for hundreds of animals. No thank you! These are fudgey, chocolate-y, nourishing, and full of amazing raw and activated ingredients from Little Bird Organics' Pantry Staples range. Yum! However, if you leap into this recipe expecting it to taste just like a baked, white-sugar-laden, refined cookie then you will be sorely disappointed. This is more like a raw dessert in the shape of a tasty Oreo cookie - inspired loosely, if you will.
Whip this muesli up to share with your dad for brunch. I also rate muesli as a good snack idea too in the afternoon sometimes. It can save me from hitting those sugary snacks. I pair this with coconut yoghurt and blueberries. It’s great for satiety levels (you know, that all important “fullness factor”).
The holiday season can be a tricky time of year for those of us trying to stick to our diet goals. These chocolate truffles are packed with the natural goodness of nuts and seeds and sweetened with dates, making them the perfect, healthy contribution to any party spread or even just a delicious mid-afternoon pick-me-up.