Peanut Butter and Chocolate Cheesecake Style Overnight Oats

Overnight Oats Recipe No 15

Another pudding inspired overnight oats. This week its inspired by peanut butter and chocolate cheesecake. Can't believe i've got to no 15 already, I have the next dozen planned as well!

The night before soak the oats, everything else can be added the following morning.

This has several layers and can all be made in the morning except the plain oats section if you wish.

Bottom biscuit layer

1/4 cup dates
1/4 cup pecans or walnuts

Whizz up in a food processor to a biscuit crumb consistency and layer at the bottom.

Oats layer

1/2 cup oats
2/3 cup non dairy milk 
1 tbsp ground flax seed

Mix the oats, milk and flax in a bowl. The next morning add it on top of the dates and pecan mix.

Peanut butter and chocolate layer

1/2 cup cashews
1 tsp vanilla extract
2 tbsp Sweet Freedom Mild Syrup (like bee free honee in america) or agave syrup 
1/4 cup water
1 tbsp peanut butter
1/2 tbsp cocoa powder
sprinkle of cocoa powder to decorate (optional)


Grind the cashews in a food processor to a powder, not for too long thought, don't want them turning into cashew butter! Add the vanilla extract and sweet freedom or whichever liquid sweetener you are using. (This cream was based on one from Raw Food Kitchen: Natural Recipes for Health and Vitality and she actually used 4 tbsp of raw agave syrup, but I didn't want to make this costly or too sweet, so I reduced it to two.) and about half the water and process, adding more if necessary. I used all 1/4 cup, but I think I should of used a little less. Because I was only making a small amount my large food processor didn't cope very well with making this smooth, was a little grainy as half of it was under the blades, however it tasted good and that is what mattered to me. So bare this in mind. I guess I would of been better making double and using the rest for a dessert. Then add the peanut butter and process until incorporated. Pour out half of this onto the top of your oats layer, I poured it on one side only. The add the cocoa to the rest and process until incorporated and pour on the other half of the oats. I then swirled them together using a spoon and sprinkle cocoa on top. Then either refrigerate or eat!


Makes one portion

I post one or two new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Usually on a Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes.

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Brown lentil indian style carrot pate

This is how I made it. I would of usually used garlic cloves, but just in case I'm out as I was today, I always keep in garlic granules which are a good substitute.

After cooking this just as I put it in my food processor to blend I started eating it and probably ate a third of it, before it was blended, so can't say exactly how much it makes. So all I can say is, its yummy hot and cold!

100g brown lentils
2 tbsp vegetable oil
3 tsp garlic granules (I will try 3 cloves next time)
1 medium onion, peeled and chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp fennel seeds
1/4 tsp mild chilli powder
3 carrots (mine weighed 275g before peeling)
80ml vegetable stock (I used 1/4 of a stock cube)
1 tbsp tomato puree
sprinkle of salt and pepper to season

Serve with a flatbread like chapati or naan bread

Check over the lentils for stones, then rinse them and put them in a pan and cover with about twice as much water. Bring to boil, then reduce heat to a simmer and cook for about 20 mins. Drain and leave in pan until later.
Chop the carrot into small pieces. I quarter them lengthways and then slice, so you get quarter slices. You could grate if you prefer.
Heat the oil on a medium heat and fry the onion, garlic, spices and carrot, stirring often. After about 5 mins, add the lentils, stock and tomato puree. Reduce to a simmer, cover and cook for about 10 mins, stirring occasionally. Leave in pan to cool.

Transfer to a food processor, season with salt and pepper and process to a pate consistency. Bits of lumps are ok and gives it a more rustic/home cooked look! This could also be served without pureeing alongside some flatbread.
This pate is best served warm. Not idea for standard sandwiches cold.

Sticky Toffee Pudding Style Overnight Oats

Overnight Oats Recipe No 14

Another pudding inspired overnight oats. This week its oats with a date syrup and pecans inspired by sticky toffee pudding. Can't believe i've got to no 14 already, I have the next 10 planned as well.

The morning before soak the dates to make date syrup, see recipe. If your dates are very hard, chop up small to aid the process. You need at least 24 hours if not longer.
The night before soak the oats, everything else can be added the following morning.

Sticky part!
Make date syrup following this simple recipe
During the day before just keep stirring the dates to help them break down.
For the date syrup I use just 4 dates and about the same about of water to cover. As the dates I use are quite hard, I like to chop them up or give them a couple of days to break down. I buy large bags of dates from poundland, nice and cheap for recipes, but a little on the hard side.

Oats part!

1/2 cup oats
2/3 cup non dairy milk 
1 tbsp ground flax seed

Mix the oats, milk and flax in a bowl.

Extra ingredient
Pecans - use the quantity you are happy with. I just use a few chopped up pieces thought-out and a couple of whole pecans to decorate on the top.

Add some syrup and pecan pieces to the bottom of your serving dish. Top with half the oats and then more syrup and pecans. Then the rest of the oats and top with a couple of pecans to decorate the top and pour the rest of the syrup over. Serve and enjoy!

Makes one portion

I post one or two new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Usually on a Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes. We are also on facebook if you wish to follow and get involved in different discussions. We have a great giveaway coming up in October for UK facebook fans. So head over and like to be in with a chance of winning.

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Sun-dried Tomato and Chickpea Pate

From my forthcoming sandwich e-book which I hope to release on January 2014


1 tbsp tomato puree
7 sun-dried tomatoes, chopped up (I use one on sunflower and olive oil)
1 tbsp ground almonds
6 mint leaves
1/2 can chickpeas
1/2 tbsp ground flax seed
sprinkle of black pepper to taste

Add all ingredients to the food processor and whiz until desired consistency, adding a tbsp of water if needed. This makes approx 1 cup full, so about 3-5 servings. Freezes well. Would be lovely on homemade bread.

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Manchester Tart (custard tart) Style Overnight Oats

Overnight Oats Recipe No 13

Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconutand a Maraschino cherry. One variation of the original recipe includes slices of bananaunderneath the custard with the jam. (taken from wiki)


The above description is taken from wikipedia. So I wanted another dessert style breakfast overnight oats and this was my inspiration. The pastry is represented with a crunchy pecan and date mix, next follows the oats with banana slices and then a custard style layer. I have never actually had a Manchester tart, so I do apologise in advance if you don't think I've represented the theme in this breakfast very well!

The night before soak the oats and cashews, everything else can be added the following morning.


Bottom layer

1/4 cup dates
1/4 cup pecans

Whizz up in a food processor to a biscuit crumb consistency and layer at the bottom. This is very sweet, so if you wish you could just use pecans. Place at bottom of dish

Then add a layer of raspberries or raspberry fruit spread

Oats layer

1/2 cup oats
2/3 cup non dairy milk 
1 tbsp ground flax seed

Mix the oats, milk and flax in a bowl.

Custard top layer

1/2 cup cashews soaked overnight, and then drained
2 tsp vanilla essence or use the seeds from a vanilla pod
1 tbsp vanilla rice dream milk or almond milk (probably don't need this at all)
1 banana

1 small banana sliced

Blend first four ingredients until you get a custard like consistency. Top the nut layer adding in slices of banana

Top with unsweetened desiccated (shredded) coconut and top with a cherry. I missed this layer, because I wasn't following my notes. Next time I will add this in.

Makes one large portion. If you want a smaller portion, reduce the nut layer and use 2/3 of a banana in the custard and use the other 1/3 banana for the slices instead of using two bananas.

I plan to do one (occasionally two) new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Probably on Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes.

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Cherry Bakewell Tart Style Overnight Oats

Overnight Oats Recipe No 12

The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.  Some versions of the tart are covered with a layer of fondant. Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry.

The above description is taken from wikipedia. So I wanted another dessert style breakfast overnight oats and this was my inspiration. The bottom layer is flavoured with raspberries or raspberry fruit spread or jam to represent the raspberry jam layer. The next oats layer has ground almonds mixed in to represent the sponge made with ground almonds. I could of stopped there and just sprinkled a few ground almonds on top, but I also wanted to represent both by having coconut cream with flaked almonds and a cherry. This make it very sweet, however a real cherry bakewell is very sweet too.
The night before soak the oats, everything else can be added the following morning. However if you are using frozen raspberries add them the night before.

Bottom layer (raspberry)

1/4 cup oats
1/3 non dairy milk of your choice
1/2 tbsp ground flax seed
Mix the above and leave to soak overnight.
In the morning add to the soaked oats either 
2 tsp raspberry fruit spread (like a jam, but sweetened with apple juice rather than sugar) or fresh or frozen raspberries and mix in (perhaps about 2 tbsp). If using frozen raspberries add to top of oats to defrost overnight and mix in in the morning.

Almond layer

1/4 cup oats
1/3 non dairy milk of your choice
1/2 tbsp ground flax seed
Mix the above and leave to soak overnight.
In the morning add to the soaked oats
2 tbsp ground almonds and mix in.

Then either top with coconut cream (solids from coconut milk) and or flaked (slivered) almonds and optional cherry.

I then like to leave for at least 30 mins, but I realise this may not be practical, I think it makes the almond layer more cake like in texture and flavour, but that might just be my imagination!

Makes one portion

I plan to do one (occasionally two) new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Probably on Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes. We are also on facebook if you wish to follow.

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Mini grain and pulse challenge for me

When I moved house just over a year ago I stocked up on pulses and grains and some of them have hardly been used or not used at all. So I have set myself a challenge of using them up.

red lentils  - I used these tonight to make a homemade veggie chili - so these are now used up. I have an extra portion of the chili too, so one less meal to cook.

moong dahl - haven't used this at all, bought it to make kitcheree, which I used to eat almost every day. Will have to get back into making it and try something else too.

basmati rice - I do use this when having a stir try, but hope to use it in other ways too.

chickpeas dried - I only ever sprout these, but as I am less likely to have salads as the weather is getting colder, I think I may cook these up or look at making raw houmous something I have always wanted to try.

brown lentils - again something I normally sprout, but will find a recipe to cook some

mung beans - again something I normally sprout, but will find a recipe to cook some

bulgar wheat - I do use this and used it recently when I made citrus chickpea medley

couscous - as above I used it quite a bit and used it recently when I made apple chickpea medley

millet - bought it to make spicy millet and salad, but havne't bothered with this meal since moving. So I need to either do this old staple or try something new, or both!

quinoa - not tried it yet, however I have saved many recipe and downloaded a free ebook with quinoa recipes, so I should find a few things to try.

Any suggestions for lovely vegan recipes for me to try?

Trifle Style Overnight Oats

Overnight Oats Recipe No 11

Trifle style is a layer of fruity oats, followed by a layer of banana custard and topped with coconut cream and a sprinkle of cocoa.

Please note that this is what I did and please feel free to take the idea and play with it yourself.

THE NIGHT BEFORE make up the fruity oats layer, soak the cashews and put the can of coconut milk in the fridge (earlier if possible, I always keep one in there!)

The base if the same as last weeks fruity style overnight oats

1/2 cup oats
2/3 cup non dairy milk 
1 tbsp ground flax seed
mixed fruit, fresh or frozen

Mix the oats, milk and flax in a serving bowl. Then add fruit and mix up a little. I used frozen and had blackberries, cherries, strawberries, raspberries, redcurrants and blackcurrants and leave overnight in the fridge. 

Custard layer
1/2 cup cashews soaked overnight, and then drained
2 tsp vanilla essence or use the seeds from a vanilla pod
2 tbsp almond milk
1 banana

Blend until you get a custard like consistency. Then place on top of the fruity oats.

Top with coconut cream. Coconut milk when kept in the fridge goes into a solid cream and a liquid. Take out the cream off the top and drink the liquid either as a refreshing drink or in a smoothie. You don't need much of this and it can be added as is or whipped up. So you will have extra left over for making other wonderful things. I used it in the chocolate squares usually, but I think it will go in a smoothie this week.

Sprinkle with a dash of cocoa.

Makes one large portion.

I plan to do one (occasionally two) new overnight oats post every week, sometimes quite traditional and sometimes a pudding style one. Probably on Thursday or Friday mornings, so please follow my blog if you want to get new overnight oats breakfast ideas. My other overnight oats recipes.

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Apricot Nut Roast



This is a very flexible recipe. If you have a bit more or less of any ingredient that is fine. You can always thicken with extra oats or breadcrumbs or thin with stock or water.

2 tbsp vegetable oil
1 small onion,, chopped
1 leek, chopped
2 tsp garlic granules
70g oats (3/4 cup)
85g dried apricots
250ml vegetable stock
Just over 1 cup of salted cashews and salted peanuts mixed
splash vinegar

Put the oven on at gas 5/190. Chop the apricots and then pour boiling water over the apricots to cover (about 60ml) and leave to soak and plump up. Fry the onion and leek with the oil until starting to brown. Add the garlic granules and cook for a minute. Sprinkle oats on top. Stir. Add stock and stir continuously  Simmer for a couple of minutes and then add the nuts and apricots with any soaking water left. Add a splash of vinegar. Put into a loaf pan and bake for about 25mins. I enjoyed this and I hope you do too.

Leftovers are going in tomorrows sandwiches.

Would also be nice with any other dried fruit such as cranberries. I have based this recipe on a cranberry one. I can't find a link to it, just my scribbled notes, so not sure of source.

9 uses of rice

http://www.flusterbuster.com/2013/08/rice-9-uses-wwii-series.html

WWII series also features many other things such as club soda and many other interesting things.

http://www.flusterbuster.com/2013/06/club-soda-22-uses-wwii-series.html

Chickpea medley with couscous


Just a variation of this recipe really
To serve One

1 small onion
2/3 can chickpeas (garbanzo beans)
2 tomatoes
1 tbsp lemon zest (I used frozen whole lemon - I buy unwaxed lemons and freeze them whole and grate them and store in the freezer)
6 large mint leaves torn up plus some smaller ones to decorate and serve
1 small apple
1 tbsp raisins
1 tbsp mixed fruit and nuts (I used a sprinkle pack that contained pichachio nuts, hazelnuts, almonds, cranberries, sultanas and blueberries)
1/4 cup couscous

Pour boiling water over the couscous and leave covered to absorb the water. Meanwhile slice the onion and fry until brown. Quarter the tomatoes and add with the chickpeas and grated lemon and stir to mix and warm through. Then add the 6 large torn mint leaves and combine. Switch off heat and leave in pan while you finish preparing the couscous
Chop the apple and add to the couscous with the raisins. Serve by putting to one side of plate and add the chickpea medley to the other side. Sprinkle with nuts and seeds and small mint leaves to serve.