Breakfast

 

Toasted Acai & Goji Berry Muesli

- 1 cup rolled oats (substitute with buckwheat for GF)
- 1 cup goji berries
- ½ cup raw almonds
- ½ cup walnuts
- 1 TBS coconut oil melted
- 1 TBS Acai powder
- 3 TBS pepitas
- 2 TBS chia seeds
- 1 TBS shaved coconut
- ¼ cup organic maple syrup


1. Pre heat the oven to 120 degrees and line a baking tray with baking paper.

2. Combine all of the ingredients into a bowl and mix until combined. Spread the ingredients over the tray. Place in the oven and bake for around half an hour, stirring every 15 minutes to ensure it cooks evenly.  

3. Allow to cool and store in an airtight container for up to one month. 

 

The Healthy Ingredient Organic Bircher

- 2 cups organic rolled oats
- 2 cups preferred milk (cows, almond or organic soy)
- 1/2 cup organic sultanas
- 1/2 cup organic flaked almonds
- 1 TBS organic shredded coconut
- 1 organic green apple grated
- 1 TBS organic raw honey


1. Place oats, milk, sultanas, coconut and flaked almonds into a container. Stir to combine.

2. Place mixture in the fridge and allow to soak overnight. In the morning stir thoroughly until moist and add grated apple and honey.

3. Store in an airtight container in the fridge. 

 

Toasted Quinoa and Hazelnut Muesli


- 1 cup of organic rolled oats (substitute with buckwheat for gluten free)
- 1/2 cup uncooked organic quinoa (rinsed thoroughly)
- 2 TBS chia seeds
- 1/3 cup pepitas
- 1/2 cup chopped raw almonds
- 1/2 cup chopped walnut kernels
- 1/2 cup organic hazelnuts chopped finely
- 1 TBS coconut oil melted
- 1 TBS 100% maple syrup


1. Pre-heat the oven to 160 degrees. Combine all ingredients in a bowl and stir thoroughly. Spread mixture evenly on a baking tray lined with baking paper. 

2. Place in the oven and allow to gently toast for around 20 minutes, stirring every 5-10 minutes until golden.

3. Allow to cool before breaking into clusters and storing in an airtight container in the pantry.

Lasts for up to one month.

 

Banana Porridge

- 1 ripe banana
- 1/2 cup organic rolled oats
- 1 cup of preferred organic milk (cows, almond, soy etc.)
- 2 tsp ground cinnamon
- 1 generous pinch of shredded organic coconut
- approx. 6 pecans, chopped
- 1/2 TBS raw honey
- sprinkle of bee pollen


1. Fill a small sized pot with approx. 2cm deep of water.

2. Slice the banana into small pieces and place in the water and turn on to a medium heat. Once the water is bubbling and the bananas begin to soften (around 3 minutes) add the oats and the milk.

3. Stir continuously as the oats bubble away and absorb the milk and soften. You may wish to add some water or more milk if it becomes too thick. Cook for around 5-7 minutes until soft. Stir through the cinnamon.

4. Once cooked, place in a bowl and top with another sprinkle of cinnamon. Drizzle the honey and add the pecans and bee pollen. 

Serve immediately. Serves 1.