Chocolate Strawberry Banana Baked Oats, Vegan RecipeThis recipe for Chocolate, Banana & Strawberry Baked Oats is comfort food at its finest: a hearty bowl of porridge meets a decadent chocolate cake – can you think of any better way to start the day?! It’s bound to keep you full all morning, particularly when served with a handful of fresh fruit on top!

I’ve had a few requests for some more nut-free recipes so I’ve eliminated all nuts from these Chocolate, Banana & Strawberry Baked Oats! This recipe contains only 6 ingredients and is also vegan-friendly and contains no gluten/dairy/soy products, so it’s perfect for almost anyone with allergies/intolerances.

I’ve been incorporating some high quality plant-based protein powder into my diet recently as I’ve been trying to exercise a little more often (to aid with muscle recovery), and I’ve found that Link Nutrition’s Chocolate Fudge Protein works a treat in this recipe – it has a wonderfully smooth consistency and contains no artificial colours or flavours. It also offers a wide range of amino acids as it’s made from 4 different plant-based sources of protein!

Don’t worry if you don’t have any protein powder at home – you could just add a couple of spoonfuls of cacao/cocoa powder for that chocolatey twist. In fact, that’s one of the wonders of this recipe – it’s extremely adaptable, so you can switch up the fruit or seeds you use, and try out different types of milk (I’ve tried this with homemade coconut milk using creamed coconut, as well as with chocolate soya milk which was delicious!).

Chocolate Strawberry Banana Baked Oats, Vegan Recipe Gluten FreeChocolate Strawberry Banana Baked Oats, Vegan Recipe @cerealandpeanutbutter

Chocolate, Banana & Strawberry Baked Oats Recipe

Please click HERE to see the recipe on Link Nutrition’s website!


If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more breakfast inspo, check out the recipes below:

Chocolate Strawberry Banana Baked Oats, Vegan Recipe


Peanut Butter Sea Salt Granola RecipePeanut Butter Sea Salt Granola Recipe

There’s nothing I love more than spooning peanut butter straight out the jar or tucking into a bowl of crunchy granola. So I don’t know why it took me so many years to consider fusing the two foods together, but now I’ve been making this Peanut Butter Granola every couple of weeks for over a year – and looking back, I wonder how I survived so long without these sweet nutty clusters in my life!

This recipe makes such a lovely personalised gift idea – I love putting it in little paper bags or jars tied with a ribbon for friends and family, and it always goes down a success. In fact, it’s been so popular among family and friends that I’ve started selling it, as you” have seen if you follow me on Instagram @brechernutrition! So if you love granola but don’t have the time to bake it yourself, simply drop me an email to enquire/place an order: or head over to my GRANOLA SHOP to see all the flavours!

I actually do the same with all my granolas, having seen the smile in brings people to receive a jar of this – Chocolate Chip Quinoa Granola, Pecan Pie GranolaAlmond Butter & Coconut GranolaNutty Cinnamon Granola and my Banana Nut Crunch Granola!

The sea salt in this recipe really brings out the flavour of these delicious baked oats. It taste incredible when sprinkled over a smoothie or on top of an Açaí Bowl. Add it to your Chocolate Mousse for another level of texture, chuck it over your Chocolate Peanut Butter Cup Milkshake, or just have it with fresh berries and a splash of almond milk!

Peanut Butter Sea Salt Granola Recipe

Peanut Butter Sea Salt Granola Recipe

Salted Peanut Butter Granola Recipe – Dairy-Free, Gluten-Free

Makes 3 cups


  • 2 cups of jumbo oats
  • 1/2 cup smooth peanut butter
  • 6 heaped tablespoons of maple syrup or honey
  • 4 tablespoons of coconut oil
  • 2 teaspoons sea salt
  • 1/4 cup raisins
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 165 C and line a baking tray with grease-proof paper.
  2. Melt the coconut oil, peanut butter and maple syrup together on a low heat over the stove, then remove from the heat and stir in the vanilla and salt until fully combined.
  3. Place the oats in a large bowl, then pour over the liquid and mix thoroughly.
  4. Spread the granola mixture on the lined tray with a spatula/back of a spoon, and press it together so that clumps form.
  5. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the raisins, press together with the back of a spoon/spatula again, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

Peanut Butter Sea Salt Granola

Peanut Butter Sea Salt Granola Recipe


Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli BrecherIf you’re a Nutella-straight-from-the-jar type of person, or a fan of the chocolate-hazelnut combination in general (everyone loves Ferrero Rochers), then this recipe is for you!

Despite naming them Nutella Truffles, which admittedly sounds ultra decadent, if you’ve read my blog you won’t be surprised to hear that they’re entirely dairy-free, gluten-free and vegan, as well as free from refined sugar depending on which chocolate you use.

They’re made with only 3 ingredients, and if you’ve got chocolate moulds at home then you’re all set! Don’t worry if not – feel free to use cupcake liners, or even a plate lined with greaseproof paper.

I love storing these Nutella Truffles in the freezer to make them a bit more firm and chewy, but they’re equally delicious when stored in the fridge and will remain soft enough to literally melt in your mouth!

The chopped hazelnuts pack in another crunchy layer of texture to the rich dark chocolates – and the best part is that you can make them from scratch in less than 30 minutes! What are you waiting for?

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-freeNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free @cerealandoeanutbutterNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate @cerealandpeanutbutter

Nutella Truffles Recipe – 3 Ingredients, Vegan, Paleo 


(Makes 12 mini truffles)

  • 1/3 cup crunchy hazelnut butter (I used Meridian) (or any nut butter of choice)
  • 1/3 cup (60g) dark chocolate (make your own healthier chocolate using this recipe)
  • 1/3 cup hazelnuts, chopped
  • Optional: 1 tbsp coconut oil, 1/8 tsp sea salt


  1. Melt the chocolate on a very low heat, stirring regularly – either in a bowl over a pan of hot water on the stove, or in the microwave.
  2. When almost entirely melted, stir in the nut butter and continue to melt together until completely smooth and combined.
  3. Fold in the chopped hazelnuts and salt.
  4. Fill each chocolate mould to the top or place 1-2 tablespoons into cupcake liners.
  5. Place in the freezer for 20 minutes until firm. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate Eli BrecherNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli Brecher 


On a recent trip to Marbella in the southern Spain, I was lucky enough to spend a few days exploring the health food scene in this sun-drenched hotspot. When you think of Spanish food, the first thing to spring to mind is probably paella, so I was blown away by the extensive selection of healthy eateries offering gluten-free and dairy-free options, as well as a vast array of vegan dishes. I’m here to give you the lowdown on my 5 favourite brunch spots, so be sure to add these to your list if you’re planning a trip anytime soon!

1. Organic Market

Situated across the road  from The Marbella Club Hotel, Organic Market opened in 2014 and has already established itself as one of the prime spots in Marbella for organic healthy food. The menu ranges from creative raw vegan dishes to fish and chicken, so it truly caters for everyone. The food is served on wooden chopping boards to enhance the rustic feel of the place, while the shop inside sells all kinds of superfoods and healthy products.

See their menu here.

2. Rosa’s Cafe 

From the moment you walk into this stunning cafe, you’ll be blown away by the two giant flower walls, the swing bench and the beautiful interiors. Set in the heart of Puerto Banus, be sure to check it out – for the colourful lattes, healthy organic food, phenomenal waffles and indulgent desserts!

See their menu here.

3. Celicioso 

Celicioso started off as a gluten-free bakery and has expanded its menu to offer a huge range of food all day long. Their build-your-own smoothie bowls offer an exciting twist to the standard açai bowl and the fluffy banana pancakes with vegan salted caramel sauce are exceptional!

See their menu here.

4. Manuka

This restaurant is “flexitarian”, meaning that their menu is primarily plant-based but they still offer meat and fish, so you can bring along the whole family! They avoid refined sugars and chemicals and place an emphasis on fresh wholesome ingredients. Their breakfast menu ranges from paleo hash browns made from sweet potato, to homemade crunchy granola with passion fruit coulis and coconut yoghurt. There are two locations in Marbella but I prefer the one right by the beach so you can see and hear the waves crashing as you sip your superfood smoothie.

See their menu here.

5. Rachel’s Eco Love

Located by the gorgeous Puente Romano Hotel’s outdoor swimming pool, the setting is enough to lure you in. Pop in for brunch – avocado rye toast, smoothie bowls and savoury crepes – or go for dinner and order the falafel wrap, aubergine with yoghurt or even a hamburger. They also have a second location in El Corte Ingles shopping centre in Puerto Banus.

See their menu here.



I hope you enjoyed this post! For more travel recommendations, check out:


Tahini Blondies Swirl Vegan Gluten Free Dairy Free

Allow me to introduce you to the fudgiest blondies you will ever sink your teeth into! Made with a top secret ingredient (scroll down for the big reveal!), these have a slightly gooey consistency and are loaded with chunks of dark chocolate.

These are completely flourless, suitable for vegans and free from gluten, dairy and refined sugar – so anyone and everyone can enjoy them with pleasure!

All you need to do is chuck all the ingredients into the food processor and whizz together until a thick cookie dough-like batter forms. Feel free to taste the delicious raw batter – remember it’s totally vegan (no eggs/dairy) so no risk of food poisoning either!

I love adding tahini to desserts – it’s not just for hummus! I find it adds another depth of flavour and a creamy texture, which goes even further whether combined with a couple of spoonfuls of silky coconut oil! I use a variety of natural sweeteners, include my favourite coconut sugar – but you could easily swap this for regular brown sugar if that’s all you’ve got at home.

Tahini Blondies Swirl Vegan Gluten Free Dairy Free Eli BrecherTahini Blondies Swirl Vegan Gluten Free Dairy Free RecipeTahini Blondies Swirl Vegan Gluten Free Dairy Free

Tahini Swirl Blondies Recipe (Vegan, Flourless, Gluten-Free)


Makes 8 brownies

  • 1 can (400g) butterbeans
  • 2 tbsp cacao or cocoa
  • 1/3 cup porridge oats
  • 1/3 tsp sea salt
  • 1/4 cup maple syrup or agave (or a mix of both)
  • 3 tbsp coconut sugar or brown sugar
  • 1/4 almond butter
  • 1/3 cup tahini separated into two parts
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate, chopped into small chunks (or chocolate chips)


  1. Preheat oven to 180 C and line an 8×8 pan with greaseproof paper.
  2. Drain the butterbeans and rinse well under cold water.
  3. Add all ingredients, except the dark chocolate and half the tahini, to a strong food processor, and blend together until a smooth mixture forms (you may need to stop and scrape down the sides a couple of times).
  4. Stir in the chopped chunks of chocolate by hand, and transfer the mixture to the greased pan.
  5. Swirl the rest of the tahini over the top of the mixture using a spoon, and feel free to add a few chocolate chips on top for decoration!
  6. Bake for 12-14 minutes, then allow to cool for 15 minutes before placing in the freezer for half an hour to make them firm and chewy. Finally, transfer to the fridge, where they can be kept for up to 5 days.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Tahini Blondies Swirl Vegan Gluten Free Dairy FreeTahini Blondies Swirl Vegan Gluten Free Dairy Free Brownies