Breakfast severed fresh out of the oven! – Simply delicious Ingredients: 1/4 cup Rolled Oats 1 Ripe banana Handful of strawberries Handful of blueberries 1 tsp Cinnamon 1/2 tsp Maple Syrup In a bowl place the rolled oats in along with the banana and mash it up with a fork till it’s a mushy consistency.  Add the cinnamon and maple syrup in afterwards. Then cut the strawberries into thin slices and mix them in. Add the blueberries last and the mixture is done. Baking directions: Preheat the oven to 350 degrees Lightly coat the cupcake pan with coconut oil (I only used 3 cupcake spaces in the pan since there isn’t a lot of the mixture) Separate the mixture evenly into each Bake for about 25-30minutes. They will be crispy on the outside, but still soft and gooey on the inside from the juicy blueberries giving them a good contrast in texture. You’ll definitely want the blueberries, otherwise you can play around with different fruit combinations!

Ingredients: 1/2 cup Rolled oats 1/4 cup Chai tea Dash of almond milk 1/2 tsp Cacao 1/2 tsp Cinnamon 1/4 cup blueberries Brew a cup of Chai tea to use and add all ingredients into a bowl and mix – garnished with blackberries and pumpkin seeds.

Oatmeal is one of my absolute favourite things to have for breakfast and sometimes even make it as an evening snack. With the right ingredients it can either be a great start to your day or a simple dessert. Ingredients: 1/2 cup Rolled oats 1/4 cup Cherries 1 tsp Chia seeds 1/4 cup Unsweetened almond milk Directions: Place all ingredients in a bowl and leave it in the fridge over night. Garnishing: Unsweetened shredded coconut flakes & cacao nibs The possibilities are endless! Get creative and let me know if you’ve made any delicious one’s you want to share

Who needs food colouring when you have beets! Don’t worry you can’t even taste them Ingredients: 1/4 cup Rolled oats 1/4 cup Almond milk 1 Banana 1/4 Beet 1/4 tsp Coconut oil (for coating the pan) Pancake Instructions: Boil a 1/4 of your beet for about 10minutes While your beet is boiling blend the banana, almond milk and rolled oats in a food processor till a liquid consistency forms Set aside the pancake mixture in a bowl Take the boiled beet out of the pot and blend with a spoonful of water in the food processor Add the pancake mixture back into the food processor Blend it all together Cooking Instructions: Set oven top on very low heat (2 or 3) Lightly coat the pan with the coconut oil Scoop the pancake mixture onto the pan, spread out and cook for about 30seconds on each side (*they cook quickly – you don’t want to burn them) Garnish: Maple syrup, Banana, Cacao nibs