Cat Meffan


This blog post contains a paid advertorial with Quaker Oats

I joked recently that I should really write a blog post all about my love of porridge and it seems that the universe heard me! In all seriousness though, I wanted to write about my love of oats because they are just so versatile. When Quaker Oats got in touch, I jumped at the chance to create three of my favourite oaty breakfasts to share with you all.

A lot of you will know that I eat porridge a lot, and all year round, and as we’re coming into the colder months, it’s perfect porridge season. In case a warm breakfast isn’t for you, I’ve also included two Quaker Oat based breakfast alternatives. For me, oats contribute to my balanced diet, they are a good source of fibre and a satisfying, tasty start to the day. Plus, they are affordable!




40g Quaker Wholegrain rolled oats
300g unsweetened almond milk
1 tbsp milled flaxseed
Half grated apple
1 tsp cinnamon
Topped with a tablespoon of mixed pumpkin and sunflower seeds


I always cook my porridge on the hob. Heat it slowly and keep stirring. Add the flaxseed and grated apple to the pan, which will allow the apple’s sweetness to mix throughout the porridge. Top with cinnamon and seeds.

Easy peasy!



Snapseed 4

Whilst on my most recent retreat in Portugal, our amazing chef made a batch of granola for us to have each morning. I’ve made granola in the past, but never has it tasted this good! Keith has kindly given us his granola recipe for this blog post (thanks pal!), so I hope you enjoy it as much as I do.

Please note that the below amounts will give you enough granola for about two weeks. A portion should be 40g and I serve mine with unsweetened almond milk.


300g x Rolled oats (you can use quinoa flakes for a GF option)
150g x Mixed nuts chopped (you can choose any)
35g x Desiccated coconut
50g x Pumpkin seeds
50g x Sunflower seeds
30g x Sesame seeds
2 tbsp x Poppy seeds (optional)
2 tbsp x Chia seeds (optional)
3 tbsp x Coconut oil
160g x Honey
1 tbsp x Vanilla paste or extract
1 tsp x Cinnamon ground
100g x Dried berries i.e. cranberries or goji berries (optional)
1 x Pinch of sea salt


1. Set oven to 170’c (fan assisted). Spread the oats out evenly on a baking tray and cook in oven for 10-15mins until lightly brown. Depending on the power of your oven this may take a few minutes longer in the oven, just keep an eye on it!
2. Put coconut oil, honey, vanilla, cinnamon and pinch of sea salt in a pan on a low heat until its melted and fully combined, take off the heat and keep to one side.
3. Mix all nuts, seeds and dessicated coconut in a large bowl and mix well. Take toasted oats out, mix well with the nuts and seeds and place back in the oven for 10-15mins until lightly browned. Again this can stay in longer if needed depending on your oven.
4. Once browned return the dry mix to your large mixing bowl, pour over your coconut oil and honey mixture, mix well and spread evenly on your baking tray. Place back in the oven at 160’c.
5. Now check your granola every 5-10mins, moving the mixture around and spreading evenly again until nicely browned all over.
6. Once you are happy with your mix take out of the oven and leave to cool. Once cooled decant your granola into an airtight container. This will keep for up to 3 months.





You can’t go wrong with a smoothie, especially when you’re in a rush. This one is my go-to for breakfast, as the Quaker Oats have all the goodness I need to keep my energy levels up throughout the morning and it gives me a great supply of fruit & veg.


1 Quaker Original Oat So Simple sachet (27g)
1 small banana
10 raspberries and 10 blueberries
2 tablespoons
250ml Unsweetened almond milk


Put all ingredients into a blender and hit the ‘start’ button!


How do you jazz up your oats in the morning? 

Love, Cat x


Portugal Retreat

Join me on my latest retreat!

Move, breathe, transform and connect in Algarve, Portugal. September 2024.