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Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

vegan musli breakfast bars


3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt



1/4 cup pistachios

1/4 cup dried cranberries



Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.



vegan breakfast bar recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe

Banana pancakes are one of my all time favourite Sunday morning recipes. Queue the Jack Johnson song & whip up a batch for the perfect lazy morning feast.





3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon 

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt


In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, then add the coconut milk

Leave in the fridge for around 10 minutes to bind

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then pour small circles of pancake batter to make your pancakes

Once the pancakes start to show little bubbles it means they are ready to flip, so gently turn them over

Once they have cooked on both sides, add the berry compote and a dollop of vg cream


For the Berry Compote

1/2 cup frozen berries (I used a mix of blackberries, blueberries and strawberries)

1 tbsp coconut oil

1 heaped tbsp berry jam


Simply heat all the ingredients together in a small pot then drizzle over the pancakes when done