GUEST RECIPE: Peanut butter banana granola

GUEST RECIPE: Peanut butter banana granola

I’m excited to be able to introduce another guest recipe creator to The Flourishing Pantry this week, in the form of lawyer turned Nutritional Therapist Katie Shore. As I’m not a peanut lover I’m delighted Katie is sharing with us something for you peanut fans out there! But first, a little about Katie and her approach to wellness…

Breakfast stuffed sweet potatoes

Breakfast stuffed sweet potatoes

We've probably all heard now about the trend for sweet potato toast which I am pleased to say I've never tried. I'm sort of hoping that's going to die as a trend for 2017 and become sooooooo last season...  So instead of turning it into toast, this recipe is embracing the sweet potato for all its filling potential in a breakfast with a difference.

GUEST RECIPE: Breakfast Oat Tarts from My Nutri Calendar

GUEST RECIPE: Breakfast Oat Tarts from My Nutri Calendar

I'm so excited to be able to introduce you all to Marialena from blog My Nutri Calendar who is bringing us a guest recipe this week. In order for you to get to know her a little better I've asked her some questions about her blog and journey. After we're done, Marialena is serving us up oat tarts for breakfast with some Greek Yoghurt from her home country.

Baked fig and hazelnut oatmeal

Baked fig and hazelnut oatmeal

I'm always looking for new breakfast inspiration and first came across baked oats thanks for two lovely Irish ladies - Ciara from The Irish Balance and Super Healthy Steph. They did a collaboration showcasing baked oats, billing it as "cake for breakfast" so naturally I was interested! I'm building on that great inspiration and going with my own baked oats Flourishing Pantry style with sweetness from a fruity source. 

Maca porridge with berries

Two of my favourite recipe books - Natural Born Feeder by Roz Purcell and Hemsely & Hemsley The Art of Eating Well both use maca in their recipes.

I avoided it for a while, thinking it was another powder I could do without. But I eventually caved! I'm so glad I did.

The big thing for me is always taste when it comes to picking ingredients. I've been put off trying baobab so far because friends said it tastes disgusting! But with maca it's a hit. It adds a caramel or butterscotch type flavour to your dish which I love.  

PREP TIME: 5 minutes
COOK TIME: 10 minutes



  • 30g (1/3 cup) gluten free oats

  • 300ml (1/3 cup) almond (or other plantbased) milk

  • 1tsp maca powder

  • 1tsp chia seeds

  • 1tbsp coconut oil (optional)

Berry topping (totally optional!)

  • 6 raspberries

  • 2 strawberries

  • 5g pomegranate seeds

  • 1tsp flaxseeds

  • Dried edible petals


1. Add the oats, maca powder and chia seeds to a small saucepan or milk pan. Pour in two thirds of the milk and place the saucepan over moderate heat.

2. Stir the pan continuously. The porridge will thicken quickly as the oats soak up the liquid. I have to admit I barely ever remember to measure the milk, so the important thing is to measure your oats (30g per person I think is loads, it always expands so much more than you expect!) and then just keep adding milk or even just water until you get the consistency you want. If you want a more creamy porridge, add that tablespoon of coconut oil.

3. Pour the porridge into a bowl and add your toppings of choice. I chose berries, but you could also use things like cinnamon, flaxseeds, desiccated coconut and almond butter.

For the fruit I heated up the raspberries in a small pan until they started to go squidgy, just to change up the texture. I actually added the strawberries from frozen, I like them as they melt in the hot porridge! Enjoy!