Easy Granola bars & Matcha-Avo Chia Pudding

On a perfect morning, this is what I want my kitchen to smell like… Home made granola bars are addictive, which is why I try to make them quite seldom so I don’t eat them all in one go, which I am very guilty of doing a few times!  The texture is thick, chewy, crunchy with lots of nutty flavour, perfect just like that over a cup of tea or combined to all types of breakfast favourites from pancakes to smoothie bowls. I’ve learned that the key is to refrigerate the bars as this makes the cutting process much easier and gives them that chewy solid texture. You can alter the recipe to your liking by adding some vanilla extract, sugar, chocolate nibs, coconut flakes and anything you really prefer. For the start of easter, I’ve made a batch of healthy granola bars for the holidays and started the day with overnight chia pudding with a simple pale green avocado matcha topping and loads of berries of course.

Granola bar ingredients

  •  1 1/2 cups of porridge oats (I used a mixture of rye, robust oats with seeds in them)
  • 1/3 cup spelt flour (or you can use the porridge oats blended into a fine texture)
  • 2 tbsp flax seeds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2-3 cups nuts, seeds or dried fruits or raisins of choice (bash the nuts a bit if they are too big, such as brazilian nuts)
  • 1/3 cup peanut butter
  • 1/3 cup honey
  • 2 tablespoons tahini
  • 6 tablespoons melted butter


  1. Preheat oven 180 degrees celsius. Line a baking tray with parchment paper and lightly grease the bottom.
  2. In a large bowl, stir in the oats, flour, salt, flax seeds, cinnamon along with all the nuts and dried fruit.
  3. In another bowl, whisk the peanut butter, tahini, melted butter, honey until smooth and combine with the dry ingredients until everything is coated.
  4. Pour the granola mixture into the baking tray pressing the mixture tightly down around from all sides. Bake for about 35 min, until it has become lovely and golden. Let it cool down for another 20 minutes and refrigerate for another 30 min before cutting.

Matcha Avocado topping

  • 1 cup Greek yogurt
  • 1 teaspoon matcha powder
  • 1 avocado
  • pinch of salt

Over Night Chia Pudding

  • 2 tablespoons chia seeds
  • 1/2 cup oat milk


Combine the oat milk and chia seeds in a glass and leave overnight to expand and solidify. To make the matcha avocado topping, mix/blend all the ingredients together and scoop on top of the overnight chia pudding. Garnish with berries and mint leaves along with some homemade granola.



Overnight oat chia pudding


‘Good Morning’

This little colourful glasses is a great addition to your breakfast tray as it looks pretty and tastes delicious. The combination of overnight oats and blueberry chia is lovely and creamy with a layering of different flavours. Perhaps a little treat for your loved one for valentine’s day tomorrow? I like the fact that you can make it in advance and its a matter of creativity to what you can top the glass with. It can be a berry heaven or an explosion of fruits or a classic combination of toasted pine nuts, figs, ricotta and honey.

Over night oats

  • 1/2 cup oats ( I used robust old-fashioned ones that also have seeds in them)
  • 1 cup almond milk

Mix the oats and milk together and place into the fridge over night. If the mixture looks too dry you can add more milk to it as this can vary depending on your type of oats. I encourage also to add seeds/nuts to it, such as flax or sunflower seeds.

Blueberry Chia pudding

  • 2 tablespoons chia seeds
  • 4 tablespoons of oat milk
  • 1/2 cup blueberries
  • 2 tablespoons greek yogurt (any natural yogurt will do or even milk)

Mix the milk and the chia seeds in a glass and refrigerate for at least an hour or even over night. I used oat milk because I love the sweet flavour but any milk will do. Make sure to mix it once in a while and again, add more milk if the consistency looks too dry. Meanwhile place the blueberries into a blender with the greek yogurt and blend until smooth. Once the chia seeds have expanded and the consistency is more solid, gently mix in the blueberries.


Place the overnight oats in the bottom of a glass, then scoop the chia pudding on top of that. Add some mango slices, granola/nuts or some of your favourite toppings. I added honey cashews, mint leaves and lime zest.

  • Mango
  • Lime zest
  • Mint leaves
  • Shaved honey cashew (any granola will do)

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Saturday Lingonberry vanilla Treat


…when Saturday comes, you are meant to slow down and treat yourself with what ever makes you feel good. May this be a slow breakfast in bed or reading a good book when you know you should be doing something else, attending a great yoga class or brunching with friends. I began my early morning preparing chia pudding and a long walk outdoors in the beautiful quietness that is by far the best way to start the weekend. The majority of my day was consumed in the contemporary art world visiting art galleries in an intimate group setting with fascinating conversations. On top of this cultural uplift, this pink little treat gave the day some sweetness ♥ I love the hint of vanilla and honey in the background and the cool thick texture from the frozen lingonberry, where the result is almost like an ice-cream.


  • Chia seeds 3 tablespoons
  • 1 cup oat milk
  • 1/2 cup frozen lingonberry
  • 1 avocado
  • 1 banana ( 1/2 for filling and the other for garnishing)
  • 1 teaspoon honey
  • a few drops of vanilla extract

Garnish: green tea pumpkin seeds, banana slices, lemon balm leaves and cashew shavings


Combine the chia seeds and oatmilk and refrigerate for an hour or so until the seeds expand and the texture thickens. Mix the seeds once in a while and if the texture looks too dry, add add a bit more milk. Meanwhile, in a blender, add 1/2 banana, avocado, lingonberry, honey and the vanilla extract and blitz until a smooth consistency. Once the chia seeds are ready, mix with the lingonberry mixture. Garnish with banana slices, cashew shavings, lemon balm and green tea pumpkin seeds.


Sunday Blueberry Chia


This blueberry chia pudding is a great way to start your sunday, it tastes delicious and is packed with healthy hydrating ingredients. I personally do not think it needs additional sweetening, but you can add a few drops of vanilla extract into the oatmilk for a sweeter effect. You have got to love the colour palette of this dish, it makes sunday mornings just right…


  • 2 1/2 tablespoons chia seeds
  • 1/2 cup oat milk
  • Blueberries and a bit of its juice
  • Cranberry powder
  • 1/2 banana
  • Green tea pumpkin seeds
  • 1/2 grapefruit
  • coconut flakes


Combine the chia seeds and oat milk into a glass and place into the refrigerator for about an hour. Stir occasionally. After the hour mix in the blueberries and its juices. Garnish with banana and grapefruit, cranberry powder, pumpkin seeds and coconut flakes.



Ginger Avo-Chia Pudding

‘Pale green morning’

I havent made chia pudding in several months and quite frankly I started to miss the tiny pearls bursting in my mouth, so this morning was dedicated to a pale green pudding. Bella want to go out for a morning walk before 6 am already, so my morning began lovely and early. I wanted to make a healthy version that isn’t too sweet, yet something that feels comforting and a bit of a special weekend treat. Our fridge is stacked with avocados at the moment, plus I start each day with one so naturally I chose that as my prime ingredient. I added ginger for some delicious heat and kept the consistency thick. Even though each spoonful is rich and creamy, it remains fresh from the mint and lime juice. I find it important to add a pinch of salt to the pudding, I think it brings out all the other flavours and uplifts the taste.

What you will need?
  • 1 large avocado
  • grated ginger
  • pinch of maldon salt
  • about 4-5 mint leaves
  • 1 cup thick greek yogurt
  • 2-3 tablespoons chia seeds
  • squeeze lime juice

Add the chia seeds into the yogurt and refrigerate for about 3 hours or overnight. Once ready, take a few tablespoons of the chia yogurt and blitz it together with the avocado, grated ginger and mint so it all blends together. Then add the rest of the chia yogurt into the avocado mush. ( I did not blend all the yogurt at once to obtain the chia seed consistency). Add in a pinch of salt and lime juice.




Overnight Passionfruit Coconut Chia pudding

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delicious wintery sweetness

Best served as a breakfast in bed during a decadent slow sunday morning or as a luscious healthy dessert.‘ lately I’ve been craving for different types of chia puddings and this combination has become a weekly favourite, a moment that I stop to completely indulge in! Passionfruit and coconut marries extremely well together that creates a lovely sweetness and punchy velvety flavours.  Also, since Valentines day is just around the corner, this bowl will be a real treat for your loved one. Tweak the flavour with vanilla or serve it beautifully to bed accompanied with a single rose. Garnish the pudding with fresh mint leaves, passion fruit seeds and coconut shavings and enjoy the healthy goodness with a clear conscious!

This coconut pudding completely plant-based and is packed with fibre, omega 3, protein and super food antioxidants. It will fulfil our sweet tooth, while being low in saturated fat.


  • 1/2 cup oat milk
  • 1/4 chia seeds
  • 1 cup coconut yoghurt
  • 1/2 teaspoon honey

Garnish- passionfruit, mint leaves & coconut shavings


In a bowl, mix together the chia seeds, oat milk, coconut yogurt, honey. Cover with foil and refrigerate overnight or at least 3 hours so the chia expands. In the morning place into a bowl and garnish with passionfruit, coconut shavings and fresh mint.

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