Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.




Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)


  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.









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Banoffee “Cheesecake” Mousse

May 18, 2016 at 2:34 pm (Recipes, UK) (, , , )

For someone who loves baking, I sure do spend a lot of time thinking about desserts that don’t require firing up the trusty oven.  But when you’re time-poor (or have a temperamental oven), these are the recipes you want to have in your back pocket, ready to pull out for some wow-factor with minimal effort.

This number has been the most successful to date; a spin on the classic banoffee pie for Luke’s birthday.  It’s all his favorite things, easy, foolproof and just a little bit fancy.  Add some toasted chopped nuts (pecans or walnuts would be delicious) or crushed biscuits if you miss the actual ‘pie’ component.

Banoffee Cheesecake Pots

Ingredients (serves 2)


  • 8oz / 225g cream or Neufchatel cheese, softened at room temperature
  • 3/4 cup  / 175mL heavy cream, whipped
  • 1.5oz / 45g brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Banana caramel:

  • 1 large banana, sliced diagonally
  • 1oz / 28g brown sugar
  • 1 tbs coconut oil
  • 2oz / 60mL heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Banoffee Cheesecake Pots 2


  1. For the caramel, place all ingredients, except the banana, into a small saucepan.  Cook over low heat for ~2mins, stirring regularly, until the sugar has melted.  Add the banana, reserving a few slices for serving, to the caramel and cook for a further two minutes.  Take off the heat and allow to cool slightly before dividing between two glasses, reserving 2 tbs.  Cover and refrigerate until required.
  2. To make the mousse, beat together the cheese, sugar, vanilla extract and cinnamon in a large mixing bowl until well combined and fluffy.  Set aside 1/4 of the whipped cream and refrigerate.   Gently fold the remaining 3/4 of the cream into the cheese mixture with a spatula- do this batches to make it easier to incorporate without over-working the mixture.  Spoon the mousse into a ziploc bag and seal, making sure to remove all the air from the bag.  Snip off one corner of the bag and pipe the mousse into the two caramel-filled glasses.  Refrigerate for at least 2 hours.
  3. Serve chilled, topped with reserved whipped cream, caramel and banana.

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