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Get breakfast prepping with this super easy recipe for baked oatmeal cups! It’s vegan, packed with delicious nutritious flavour, and so simple to throw together.



3 bananas, mashed
3 cups (255g) rolled oats
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix (grind equal quantities of your favourite nuts and seeds in a thermomix or food processor until they form a fine crumb, use for baking, adding to yoghurt, smoothies, salads, and more. Or for a shortcut, switch out for LSA)
Coconut or olive oil for greasing a muffin tray


1. Preheat oven to 180 degrees.

2. Combine mashed bananas, hemp seeds, nut & seed mix, and oats.

3. Add milk, flax egg & cinnamon and stir until fully combined.

4. Add berries and stir until evenly distributed through the mixture.

5. Grease muffin tray and pour mixture into tray.

6. Bake for 15-20mins or until cooked through.


Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

About The Author

Megan Garner

Megan Garner is a plant-based Nutritionist, Naturopath and Herbalist, is an accredited member of the Naturopaths and Herbalists Association of Australia, and works as a blogger, author, presenter and workshop facilitator. She is passionate about eating a whole foods plant-based diet and empowering others to do the same. Megan is raising her daughter on a plant-based diet and has written an eBook 'Babies and Toddlers Plant Based Nutrition' to show parents how they can have a thriving plant based kid too.
Visit Megan’s website to learn more about plant-based nutrition, naturopathy, and book a consult or purchase her e-book.