Recipe: Berry Coconut Oat Parfait

If you don't have much time in the mornings these oats are going to suit you so well! 

Makes 1 serving
Carbs 99.7g / Fat 34.8g / Protein 22.6g / Calories 790


  • 3/4 cup shredded oats
  • 3 tsp desiccated coconut
  • 1/4 cup coconut cream
  • 175g soy, plain greek, or coconut yoghurt
  • 4-5 strawberries (for serving)


  1. Place shredded oats, coconut cream, desiccated coconut, and yoghurt into a glass, and stir until combined
  2. Add berries on top
  3. Place in the fridge overnight


Recipe: Blueberry Breakfast Crumble

blueberry bake

Photograph by me, set styled by Kymberly Louise.

I don't know about anyone else but I am pretty obsessed with blueberries, to the point that every time I go to the supermarket I check the price of them and as soon as it's decent I grab a bunch of containers. This breakfast is a crunchy combination of blueberries and baked oatmeal. You can eat it plain, with yoghurt or add a dash of almond milk like I tend to do.

Makes 2 servings
(per 1) 289kcal / 6.1 P / 45.2 C / 9.7F


*As per usual the type of oats you use will determine whether this is GF or not*


  • 1 cup oats

  • 1 cup blueberries

  • 1 tbsp coconut nectar

  • 1/2 tsp vanilla bean paste

  • 3 tbsp almond milk

  • 1 tbsp coconut oil


  1. Preheat oven to 200C

  2. Combine all ingredients in a bowl and then transfer to 2 ramekins

  3. Bake until the oats are a golden brown and look 'crunchy' (takes about 25-30 mins in my gas oven)

  4. Remove from oven and add extra fruit or yoghurt, nut milk etc before serving.



Recipe: Cinnamon Bun Oats


Anyone who knows me really well knows that I am absolutely obsessed with cinnamon buns (when I first started eating healthy I actually had dreams about them because I wasn't letting myself eat them). For a while I've been trying to come up with something that tastes like cinnamon buns but isn't completely terrible for you and I think I've finally got it!

Makes 1 serving
Carbs 54.5g / Protein 6.5g / Fat 4g / Calories 252



  • 1/2 a banana
  • 1/2 cup oats
  • 1/4 cup almond milk
  • 2 tbsp cinnamon
  • 1/2 tsp vanilla essence (or 1/4 tsp vanilla extract)
  • 2g Stevia

Ingredients (Icing) this will make enough for 2/3 servings

  • 1/4 cup Greek yoghurt
  • 2 tbsp almond milk
  • 2g Stevia


1. Heat oven to 180°C (356°F)
2. Make the 'icing' by combining all the icing ingredients in a glass, stirring together and them placing it in the fridge.
3. In a bowl mash the required amount of banana, add in all the other ingredients and mix until it is an even consistency
4. Place in an oven-safe bowl or mould and let cook for 15-20 minutes (until the top is firm)
5. Remove from oven and let it cool a little before removing from the mould or bowl
6. Pour some of the icing over the oats!



Recipe: Chocolate & Peanut Butter Oats


Dessert for breakfast? Why not. And nope, this is not as unhealthy as the name suggests. I find plain oats to be so boring, so here is a combination I decided to make. These are overnight oats too! So you can just grab them from the fridge in the morning.

Makes 2 servings
(per 1) Carbs 38.3g / Fat 8.5g / Protein 8.4g / Calories 241.8
NOTE: This is calculated without including milk.



  • 1 cup of oats
  • 1 cup of boiling water
  • 2 tbsp cocoa powder (or cacao or carob)
  • 1/2 a ripe banana
  • 1 tbsp peanut butter
  • 1 pinch of desiccated coconut
  • (optional) Nut-milk to serve


  1. In a container which can be sealed air tight place the 1 cup and oats, 2 tbsp of cocoa and stir in 1 cup of boiling water
  2. Add in 1/2 a banana (which has been cut up into small pieces)
  3. Stir all these ingredients together until there is an even consistency
  4. Seal container and place it in the fridge overnight
  5. Remove container in the morning and serve with a pinch of desiccated coconut and 1 tbsp of peanut butter (go easy on these because desiccated coconut is surprisingly high in saturated fat, and peanut butter is a very calorie-dense food - 100+ calories for 1 spoonful).
  6. If you want, you could add something like an almond milk or hazelnut milk to eat it with.


Recipe: Banana Pancakes


Recently I made this easy modification of pancakes because I really wanted something delicious and sweet to eat! The best part is they are also quite filling.

Makes 2 servings
(per 1) Carbs 89.1g / Fat 18.3g / Protein 15.9g / Calories 555
NOTE: This calculation is assuming you've included our suggested topping!


Pancake Ingredients

  • 4 over-ripe bananas
  • 2 whole eggs
  • 1 cup of oats
  • 1/2 tsp of cinnamon
  • Coconut oil to grease pan
  • (optional) 1 tbsp flaxseed

Topping Ingredients

  • Coconut milk yoghurt
  • 1/4 cup berries


  1. Put a pan on medium heat on the stove and put half a teaspoon of coconut oil on to grease the surface.
  2. Mash bananas in a bowl.
  3. Add eggs, flaxseed, oats and cinnamon to the bowl and stir until it has an even consistency.
  4. Place desired amount of mixture onto the pan (I suggest adding one at a time! If you don't have flaxseed in they may fall apart quite easily) and leave to cook until some bubbles start to form.
  5. When the underside of the pancake is brown, flip it over and cook the other side.
  6. Let the pancakes cool a little before you add your desired toppings.