Apple & Cinnamon Oats to Go

Serves: 2+

Ingredients:

• 1/2 cup oats
• 1 cup milk
• 1 teaspoon maple syrup
• 2 tablespoon natural yoghurt
• 1/4 cup Apple puree
• 1/2 teaspoon cinnamon

Method:

• Place the oats, milk and maple syrup in a blender cup and soak overnight
• In the morning add in the yoghurt, Apple and cinnamon then blend under smooth
• Pour into your serving cup of choice and enjoy

Recipe Notes:

• To make a pouch friendly on the go breakfast add in another 1/4 cup oats
• To make a lactation smoothie add in 1 teaspoon Brewers yeast and 1/2 teaspoon flaxseed before blending
• 1 tablespoon of Protein powder can also be added if desired
• For a dairy free version, use your choice of milk alternative and extract the yoghurt from the recipe or replace with coconut yoghurt
• Store in an airtight container in the fridge for up to 2 days, shake well before serving

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Choc Chip Milkies

Makes: approximately 48

Ingredients:

• 2 cups rolled oats**
• 1 1/2 cups SR flour
• 1 teaspoon baking powder
• 3 tablespoons brewers yeast**
• 2 tablespoons ground flaxseed**
• 1 tablespoons wheatgerm**
• 1 cup brown sugar, lightly packed
• 250g dark chocolate chips
• 150g milk chocolate chips
• 2 eggs, lightly beaten
• 150g butter, melted
• 1 teaspoon vanilla bean paste**
• 1/2 milk
• 1/4 cup maple syrup

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Combine all of the dry ingredients and mix well
• Create a large well in the centre of the dry ingredients and add in the remaining ingredients
• Using a wooden spoon or a spatula to fold all the ingredients in together until combined, ensuring you have mixed through everything not just the top layer
• Roll about 1 tablespoon on mixture into a ball and place on the baking tray then slightly flatten with your finger tips
• Repeat placing the next ball approximately 3cm away to allow the milkies to expand
• Repeat until you have use all your mixture or you may need to cook in 2 batches, depending on the size of your oven
• Bake the milkies for 12-14 minutes until golden brown
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 7 days
• The uncooked mixture is freezer friendly, it is recommended you freeze the mixture in balls so that they are ready to bake straight from the freezer.

Recipe Sponsor:

• This recipe has been proudly sponsored by Aussie Health Products with the supply of specialty ingredients (marked with ** in the ingredients list) for the creation of this recipe.
• Check out their website using the link above to view their huge range of well priced products, easy ordering and quick processing of your orders for all speciality items within this recipe

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Oatmeal Milkies

Makes: approximately 40 cookies

Ingredients:

• 1 cup SR flours
• 1 1/2 cups rolled oats
• 2 tablespoons golden flaxseed meal
• 4 tablespoons brewers yeast
• 1 tablespoon wheat germ
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 50g butter, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla bean paste
• 2 tablespoons milk

Method:

• Preheat your oven to 180 degrees Celsius and line two baking trays with baking paper
• In a large mixing bowl add in all the dry ingredients and stir until well combined
• Make a well in the centre of the dry mixture and add in the remaining ingredients and use either a wooden spoon or butter knife to mix until just combined
• Using damp hands roll a spoonful of the mixture into a ball and place on the baking tray then using the tip of two fingers to gently squash the cookies down
• Repeat the rolling process until the mixture is all used, remember to dampen your hands regularly for easier and cleaner rolling of the cookie dough
• Bake in a preheated oven for 10-12 minutes until slightly golden
• Allow to cool on wire rack before storing in an airtight container

Recipe Notes:

• Store in an airtight container for 7 days
• The batter is able to be frozen uncooked in the rolled balls so you can remove the balls and cook in small batches as required.

Recipe Sponsor:

• This recipe has been proudly sponsored by Aussie Health Products with the supply of specialty ingredients (marked with ** in the ingredients list) for the creation of this recipe.
• Check out their website using the link above to view their huge range of well priced products, easy ordering and quick processing of your orders for all speciality items within this recipe

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.