AHHH yes, I’m back again with yet ANOTHER breakfast recipe. I have been going through my blog over the last couple of days and have realised that breakfast recipes are TOTALLY my thing, as I tend to post a ton of these! So with that being said, I think it’s only fair to share my chocolatey morning oats discovery with you, topped with banana, strawberries, blackberries and blueberries with a dollop of peanut butter and dark chocolate chips – YUMMY!


OATS (enough for 1 serving of oats)

  • ½ cup raw rolled oats
  • ¾ cup almond milk/milk (I used Almond Breeze)
  • 2 tbsp chia seeds
  • 1 tsp cocoa powder
  • a squeeze of agave nectar (for sweetness)
  • ½ tsp vanilla essence


  • 1 banana
  • a handful of blueberries
  • a handful of blackberries
  • 2 strawberries
  • a few almonds
  • 1 tsp peanut butter (I used Wholefoods peanut butter)
  • 1 tsp dark chocolate chips



To prepare this delicious brekkie, your oats will need to be made the night before and left in the fridge overnight to set. Add all of your oats ingredients listed above, mix and pour into a bowl, glass, mug or whichever display jar tickles your pickle for the morning of devouring. I know, it can be a tad stressful to decide how a beautiful breakfast should be served, but once a decision has arisen, pop into the fridge and let your oats stand overnight. Fresh toppings to be added in the morning.


Although, sometimes, one might prefer to add toppings the night before. This makes it easier to add a lid onto your jar of oats and allows for a quick grab out the fridge and off to work at whichever ungodly hour escaping needs to occur– yip, this happens to the best of us!  This way, you can feel more human eating breakfast when the sun comes up – WINNING!


Add the toppings from the list above (cut your banana and strawberries into slithers) and plonk on top of your set oats, in the morning, or evening –  whichever floats your boat.


Serve with your cup of morning coffee at home or the office and enjoy!

Happy breakfasting!


Until next time,




Chocolate and vegan in the same sentence? Say what? Best you believe it because it’s about to happen.

If you are a humble chocolate cake lover, but don’t quite enjoy the calories that come with it, try this easy vegan recipe and enjoy a guilt free slice of spongy goodness.



  • 200g flour
  • 35g raw cocoa
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 70g maple syrup
  • 80g apple puree/sauce
  • 50g grated 70% Lindt dark chocolate
  • 1 cup almond milk (Almond breeze)
  • 100ml water
  • coconut oil for greasing



Before beginning with this recipe, make sure you have preheated your oven to 180 degrees Celsius and grease your cake tin with a pinch of coconut oil.

This has got to be the easiest cake recipe to date, so if you’re not quite Jamie Oliver in the kitchen, don’t stress. Let’s just say if I can do it, so can you!

Mix all of the above ingredients together, adding each ingredient slowly, one by one and beat/mix with a hand whisk until all lumps and bumps have disappeared.

After that, simply pour your mixture into your greased tin and bake for 35-40 minutes.



  • 100g chocolate (Lindt 70% dark chocolate)

While your cake is cooling down on a grill rack, break your slab of chocolate into squares and melt in a bowl, over a pot of boiling water. When melted, pour/drizzle over your cake when placed on a serving stand. Add a sprinkle of almonds as a finishing touch and for decoration.

Finally, serve, and ENJOY!


Until next time,