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You may know that we launched very own Oat Mi*k…and that we absolutely love it. It’s made from only 4 ingredients – all organic and is so creamy. Whilst we use it in the cafe on a day to day basis in our coffees and teas, here are some recipes that you can make at home! Firstly our go-to breakfast EVERY morning, Chia seed pudding (Dave style), an indulgent Chocolate and Orange Mousse, Creamy Mushroom Pie and a classic staple…creamy red pepper pasta!

Chia seed pudding is a super wholesome breakfast and really simple to make. Dave has been eating it for breakfast everyday for the last 4 years. It is packed with fibre, omega 3 essential fatty acids and also protein as well as lots of antioxidants. There is a process to making it, we always soak our chia seeds along with some ground flax seed, some cacao nibs, other seeds we might have and soak them in oat milk. The ratio is approximately 1 part chia seeds to 5 part plant milk, mix with a fork and leave to sit while you prep your fruit to top. We usually leave the chia pudding to sit for about 10 minutes and often have to add a little more milk till it reaches a pudding like texture that the fruit sits on top of it without sinking.

We’re also going to show you how to make a delicious whole-food sauce based around roasted red peppers, cashew nuts, non dairy milk and lemon juice. You will need a blender to make this sauce, if you don’t have one you could easily borrow one from a neighbour. Try to use wholemeal pasta as its higher in fibre and better for your digestion and microbiome, our favourite is wholemeal spaghetti. When draining the pasta, keep a little of the pasta water to thin out the sauce if needed. You want to ensure that the sauce is not too thick nor to thin so it that perfect texture

Last but not least, we are going to show you the easiest chocolate mousse…in the world! It’s the perfect thing to whip up if you have guests coming round, and keep in the fridge chilling until they’re ready to serve.

Chia Seed Pudding.

Dave and Steve eat this for breakfast pretty much every morning. Its a really wholesome breakfast that is packed with nutrition, great for your digestion, brain function and a powerful start to the day. We usually mix our chia pudding first and while it is thickening up, prepare our fruit toppings.  

Takes 10 minutes

Serves 1


  • 4 tbs chia seeds
  • 150 ml oat milk
  • 1 tsp almond butter
  • Fruit of your choice
  • 1 tbs Yoghurt


  • Put the chia seeds and milk in a bowl and stir with fork for 30 seconds to incorporate all the seeds and the milk and then leave it rest and sit for 10-15 minutes or overnight
  • Prep your fruit by chopping it into bite size pieces – kiwi, strawberry, raspberry, blueberries, banana, kaki fruit, apple, pear to name a few..
  • Once the chia seeds have been soaking for 10-15 minutes or so, use a fork and mix them for approx a minute breaking them up till they reach a nice lose consistency, you may need add a little more milk if too thick. Top the soaked chia seed pudding with your fruit, the teaspoon of almond butter and soy yoghurt. Arrange everything so that it looks really pretty and enjoy!


Calories: 357kcalCarbohydrates: 37gProtein: 12gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 89mgPotassium: 339mgFiber: 18gSugar: 13gVitamin A: 358IUVitamin C: 1mgCalcium: 563mgIron: 5mg
Keyword breakfast
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This is so magnificent and so easy to adapt to whatever flavour you like. When we first start to make this we couldn’t believe how smooth and elegant a mousse this makes. Just ensure that you use chocolate that has more than 50% cacao solids and remember the ratio .75, so 1 part chocolate and .75 part infused milk.

Takes 10 minutes

Serves 6


  • 150 ml oat milk
  • 1 orange
  • 200 g dark chocolate


  • Ensure you have 2 metal bowls.Pour the milk into a saucepan on high heat and add the zest of the orange and the juice of the orange, bring to a boil and reduce to a simmer for 2-3 mins.
  • If you dont like orange just leave out the orange zest and juice and replace with your favourite tea bag such as mint or berry tea bag.
  • Chop the chocolate into small pieces.Sieve into a measuring jug and ensure that you have exactly 150ml of infused milk.Add the boiling hot infused milk on top of the chocolate and whisk until its all dissolved and you have a chocolate milk.
  • Place the ice into the second metal bowl and place the bowl with the chocolate on top of the ice bath and whisk for 3-5 mins until it starts to thicken and become like a wonderful chocolate mousse.Serve with some vegan cream and some sliced chocolate on top!


Calories: 223kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 19mgPotassium: 290mgFiber: 4gSugar: 12gVitamin A: 114IUVitamin C: 12mgCalcium: 70mgIron: 4mg


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This super satisfying roasted red pepper pasta only takes minutes to make, use your favourite wholemeal pasta and for gluten free pasta, our favourite is brown rice pasta.

Takes 20 minutes

Serves 4


  • 300 g wholemeal pasta


  • 100 g cashew nuts
  • 500 ml oat milk
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 15 ml lemon juice
  • 100 g roasted red peppers
  • 20 g basil leaves


  • Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce
  • While it is cooking, it's now time to make the creamy red pepper sauce. Blend all ingredients for the sauce (except the basil) till smooth.
  • Drain the pasta, keeping some pasta water aside. Add the drained pasta to the cashew sauce, mix well over medium heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.


Calories: 488kcalCarbohydrates: 81gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.2mgSodium: 416mgPotassium: 574mgFiber: 4gSugar: 12gVitamin A: 431IUVitamin C: 13mgCalcium: 347mgIron: 10mg


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