We’ve slaved away in the kitchen making the perfect granola recipe so you don’t have to. Make big batches to last you the week. We won’t judge if you eat the whole lot in one go either 😉
125ml Maple Syrup
2 tsp of Coconut Oil
1 tsp of Cinnamon
300g Gluten Free Oats
150g of Mixed Seeds
100g Dried berries (cranberries)
50g Coconut Flakes (optional)
Chai Mylk (around 125/150ml)
Pre heat the oven to 160C, melt the coconut oil in a pan and mix it with the maple syrup and cinnamon in a large bowl. Add the oats and mixed seeds and then bake on a baking tray for 15 mins. Add the remaining dried ingredients and bake for a further 10-15 mins.
Our guts could probably do with a bit of TLC after the festive overindulgence – this revitalising smoothie will help put the spring back in your step.
Healing properties in ginger help to soothe the digestive system, the fruit and veg are nutrient-dense, and the coconut water is loaded with antioxidants and electrolytes. The perfect combination to help reset your health.
1 250ml Rebel Kitchen Raw Coconut water
1 generous chunk of fresh ginger
1 ripe banana
2 large handfuls of fresh spinach
Add all ingredients to your blender. Blend for 1 minute or until the texture is a smooth consistency and the ice cubes have disintegrated.
It’s the classic overnight oats, served with a double dose of chocolate. What more could you want? Oh yes. Toasted hazelnuts. Perfection. Autumn in a bowl right there for you. Thanks Manu (Manu’s Kitchen) for this one.
ingredients: (Serves 1)
1 330ml Rebel Kitchen Chocolate Mylk
1 Cup Gluten Free Rolled Oats
5 Squares of 80% Dark Chocolate or 1/4 Cup Chocolate Chips
1 Handful Toasted Hazelnuts, roughly chopped
1. Pour the oats in your breakfast bowl of choice. Pour in your Chocolate Mylk until it just covers the line of the oats.
2. Do this before bed and leave it till morning or wait at least 20 minutes to eat it.
3. When you’re ready to eat it, melt the chocolate with a teaspoon of hot water in the microwave for 30 seconds at a time until melted. Toast the hazelnuts in the oven for 10 minutes and crush lightly with a knife.
4. Drizzle the oats with lots of chocolate, sprinkle with chopped strawberries and toasted hazelnuts.