- 50g oats (jumbo oats work well)
- 100 ml coconut milk
- ½ lime zest and juice
- 1 & ½ tsp desiccated coconut
- 1 tsp chia seeds
- 2 tsp water
- 80g frozen raspberries
- 1 tbsp coconut yoghurt
- 1 tsp almond butter
- handful of fresh raspberries & extra lime zest (optional for topping)
- In a container or jar, add the oats, coconut milk, lime zest and juice and 1 tsp of desiccated coconut and mix well.
- Set in the fridge overnight or for at least 4 hours.
- In the meantime, place the chia seeds, water and frozen raspberries in a small pan and cook on a low heat, stirring frequently. The raspberries should start to soften and gel with the chia seeds taking on a jam-like consistency. When this happens, take it off the heat.
- Leave to cool. Transfer into a container and place in the fridge.
- When you’re ready to eat, place your oats into a bowl and top with the coconut yoghurt, raspberry chia jam, almond butter and remaining desiccated coconut. You can add some fresh raspberries and extra lime zest too as an added extra.
This makes a great breakfast on the go, just layer everything into a jar and take with you on your journey. Prepare the night before or at least 4 hours in advance!
Servings: 4 kids
- 150g new potatoes (thinly sliced, about 5mm thick)
- 25g wholemeal bread
- 50g oats
- 1 tsp mixed dried herbs (optional)
- 1 egg
- 250g diced chicken breast
- 1/2 stalk fresh rosemary (optional)
- 1/2 tsp olive oil
- Preheat the oven to 200°C/ 180°C fan/ Gas 6 and line 2 baking trays with greaseproof paper.
- Place the new potatoes into a microwavable bowl and microwave for about 2-3 minutes (or steam for about 15 mins, until slightly soft).
- In the meantime, blitz the bread in a food processor until you have coarse breadcrumbs and transfer to a bowl.
- Now add half the oats to the food processor and blend into a fine oat flour. Add this to the breadcrumbs along with the other half of the oats and mixed herbs and mix together.
- In a separate bowl whisk the egg and add the diced chicken.
- One by one take the chicken pieces out of the egg and coat them in the breadcrumb and oat mixture. Pat off any excess and place onto the baking tray. Repeat this until you have used all the chicken pieces.
- Take the potato slices and pat dry with a tea towel. Coat them in the olive oil and transfer to the other baking tray. Sprinkle over the rosemary if using.
- Place both trays in the oven, the chicken on the middle shelf and potatoes beneath.
- Cook for 20 minutes, turning half way through. Both should be crispy and the potatoes golden brown.
- Serve with vegetables of your choice and a side salad.
Servings: 1 person
- 1 slice sourdough or wholegrain bread
- 1 tsp red or green pesto
- 75g hummus
- ½ avocado sliced
- Pine Nuts optional; to garnish
- Pumpkin Seeds optional; to garnish
- Toast your bread as you like it
- In the meantime, add the pesto and hummus in a bowl and mix together
- Place your toast on a plate and spread on a thick layer of the pesto hummus
- Evenly spread out your avocado slices on top
- If you wish, garnish with a sprinkling of pine nuts and pumpkin seeds for that added crunch
Servings: 7 muffins
- 50g unsalted butter (softened)
- 70g full fat Greek yoghurt
- 1 ripe banana (small; mashed)
- 2 eggs
- 1 tsp vanilla bean paste
- 60g self-raising wholemeal flour
- 60g oats (ground oats)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 apple (small; finely chopped with skin on)
- 75g frozen blueberries
- 15-20g oats
- Pre-heat oven to 160oC and line a muffin tin with muffin cases.
- In a bowl cream together the butter and the Greek yoghurt.
- In the same bowl add the mashed banana and mix well.
- Add the eggs one at a time into the mixture along with the vanilla and whisk together.
- Over the mixture sieve in the wholemeal flour, ground oat flour, baking powder, bicarbonate of soda and cinnamon. Mix well so all the ingredients are combined but take care to not over mix.
- Add the chopped apple and blueberries into the batter and stir evenly into the mixture.
- Spoon the mixture into the muffin cases until they are 3/4 full. Sprinkle 1/2 tsp oats over the top of each muffin.
- Place in the oven on the middle shelf and bake for 20-25 minutes. Do not open the door before this as it stops them rising.
- Test with a skewer, it should come out clean.
- Once baked, leave in the tray for 10 minutes before transferring to a wire rack to cool.
- Store in an air-tight container, in the fridge, for up to 3 days.
- Swap blueberries for blackberries for an autumnal twist and scatter with chopped hazelnuts instead of oats for a flavour twist.
Servings: 4 kids
- 2 wholemeal wraps
- 400g cannellini beans (tin; 246g drained weight; mashed)
- 145g tuna (tin; 102g drained weight)
- 100g sweetcorn (drained or defrosted)
- 40g red Leicester or cheddar cheese (grated)
- 1/2 tsp mixed dried herbs
- Take one wrap and spread over the mashed beans. Sprinkle over the tuna, sweetcorn, cheese and herbs.
- Cover with the other wrap (like a sandwich) and press down.
- Heat a griddle pan to a medium heat and slide in the quesadilla, being careful to keep it together. Cook for around 4 minutes until the griddle lines appear and the wrap starts to crisp up.
- Turn out the quesadilla onto a plate and then slide back onto the griddle to cook the other side for a further 4 minutes. Wait until the lines appear, and the wrap starts to crisp (the cheese should also have melted).
- Slide onto a board and cut into eight slices.
- Swap in black beans and feta cheese for Mexican twist.