top of page


80g oats

35g honey

22g coconut oil

170g carrot, grated

2 tbsp pumpkin seeds 3

0g desiccated coconut

2 tbsp raisins

30g whey protein

3 tbsp almond milk

1/2 tsp cinnamon

1/2 tsp vanilla essence


Line a Tupperware box with greaseproof paper and melt the coconut oil in a small pan. Add all of the dry ingredients to a bowl and mix very well, pour in the coconut oil. Add the honey and carrot then stir and mix very well until all of the oats and carrot are fully coated and combined. Press the mixture into the Tupperware and smooth out evenly on the top. Freeze for 30 minutes to firm it up quickly then cut it into five bars and store it in the fridge. 

No Bake Carrot Cake Flapjacks 

Salted caramel.PNG

Salted Caramel Oats


45g oats

20g whey protein, chocolate flavoured

1/2 tsp maca powder

250ml almond milk

20g 70% dark chocolate

1 tsp coconut oil

1 tbsp crushed peanuts



Mix all of the ingredients for the base and stir well, pour into a jar, and leave to set. Add the chocolate and coconut oil to a microwaveable bowl and microwave on full power for 10 seconds blast until fully melted, mix to combine. Add the peanuts on top of the jar of oats and top with the chocolate mixture. Allow to fully cool until the top has set, and refrigerate for 30 minutes or ideally overnight.

Mango Chia.PNG

Mango & Coconut Chia Pudding


125g light coconut milk

60g chia seeds

400g 0% strained greek yogurt

30g maple syrup

80g mango, sliced

12g coconut flakes



In a medium bowl, whisk together coconut milk, chia seeds, yogurt, and syrup, and add 1/4 tsp salt. Cover and refrigerate 6-8 hours or overnight. Spoon pudding into bowls. Top with mango and coconut.

bottom of page