Blueberry Cheesecake Oatmeal Bake

Blueberry Cheesecake Oatmeal Bake


Blueberry Cheesecake Oatmeal Bake
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Healthy and Delicious!! Perfect for meal prepping and lasts in the fridge for up to 5 days.

Course: Breakfast, Dessert, Snack
Keyword: Blueberry, Cheesecake, Cheesecake oats, Oatmeal Bake
Servings: 4 snacks or 2 breakfasts
Author: Angela Martin
  • 90 g Brushwoods Fresh Rolled Oats
  • 100 g Plain Greek Yoghurt
  • 35 g Light Cream Cheese
  • 15 g Chia Seeds 1 tbsp
  • 1 cup unsweetened Almond Milk
  • 1 tsp Baking powder
  • Stevia/Sweetener to taste
  • 125 g Fresh Blueberries
  1. Preheat oven to 180 degrees Celsius

  2. In a bowl, mix all the ingredients except the blueberries

  3. Fold the blueberries into the mix

  4. Pour the mixture into a lined baking tray and bake for 40 minutes

  5. Serve with a dollop of Greek yoghurt and a drizzle of maple syrup

  6. Lasts in the fridge for up to 5 days

Mujadara Recipe Using Groats

Mujadara Recipe Using Groats


Mujadara Recipe Using Groats
Cook Time
50 mins

A grain and lentil side dish that is packed with fibre and a is a delicious addition to any meal

Course: Main Course, Side Dish
Keyword: Brown Lentils, Groats, Lentils, Mujadara
Servings: 4 people
Author: Caras Crazy Creations
  • 1 cup Brushwoods Groats uncooked measure
  • 1.5 cup Cold Water
  • 1 can Brown Lentils 400g
  • 1 Diced Onion
  • 1 tbsp Cumin Powder
  • 1 tsp Coriander Powder
  • Salt and Pepper to taste
  • Brushwoods Extra Virgin Olive Oil
  1. Cook groats according to packet directions i.e. - in a medium pot, add groats and water, bring to a boil and simmer for around 30-40 minutes or until the water is absorbed.

  2. In a large fry pan, add a splash of oil and the onion and sauté until slightly golden. Add in the spices and mix for about 1 minute.

  3. Add in the cooked groats and lentils, stirring until well combined, add the salt and pepper and serve with a little extra olive oil and salt on top. Yum!

Cinnamon and Lemon Pancakes

Cinnamon and Lemon Pancakes


Cinnamon and Lemon Pancakes
Prep Time
5 mins
Cook Time
15 mins

Super easy blender pancakes that will leave you super satisfied. More rustic than traditional pancakes for those who like a bit of texture.

Course: Breakfast, Snack
Keyword: Cinnamon, Lemon, Pancakes
Author: Cara's Crazy Creations
  • 2 Eggs
  • 1 Ripe Banana
  • 0.5 cup Brushwoods Fresh Rolled Oats
  • 1 tbsp Cinnamon
  • 1 tbsp Lemon Zest
  • 1 tsp Lemon Juice
  • Brushwoods Extra Virgin Olive Oil for pan-frying
  1. Add all ingredients except the oil into a blender or nutribullet

  2. Blitz until a small batter forms

  3. Heat a medium sized pan to a medium heat

  4. Add one tsp of oil (or butter) and heat until melted and covers the whole pan

  5. Add 1/4 cup pancake mix at ta time. You can do about 3-4 pancakes in the pan at a time

  6. Once the edges begin to bubble, flip the pancakes and cook for a further 1-2 minutes

  7. Remove from the pan and serve

  8. Serve with your favourite toppings

Knock your socks off with natural muesli

Knock your socks off with natural muesli

Knock your socks off with natural muesli

I thought it was time to share with you the perfect natural muesli recipe. Well, actually, its kind of a set of rules rather than a recipe and in fact you can easily turn it into a toasted muesli recipe (simply toast it in the oven prior to adding the dried fruits).

I think the best natural muesli’s need the right amount of crunch vs. chew. If we agree on this then all you need to do is make sure you combine 4 cups of grains, 1.5 cups nuts/seeds and 0.5 cup dried fruit. What combinations you choose are entirely up to you but here’s some ideas.

Grains – rolled oats, wheat bran, quinoa or sorghum flakes, whole rye or barley, millet (puffs or flakes). Pick and choose gluten free options if needed.

Nuts/seeds – you choose, pistachio, almonds, macadamias, walnuts, pecans, cashews, hazelnuts, pepitas, sunflower seeds, sesame seeds, chia seeds, poppy seeds, coconut.

Dried Fruit – apricots, cherries, figs, dates, prunes, raisins, cranberries, currants, sultanas, banana, apple.

So pick your ingredients – I generally choose based on whats in the pantry. It’s a great way to use up little bits left in packets. Mix all the ingredients in a bowl with spices and pinch of salt. Here’s an example to get you going.

3 1/2 cups Brushwoods fresh rolled oats
1/2 cup quinoa
1/2 tsp salt
1/2 tsp cinnamon
sprinkle of nutmeg
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup pepitas
1/2 cup coconut
1/4 cup apricots
1/4 cup prunes

Remember, because you are using fresh oats you should store your muesli in the fridge. In an airtight container your muesli will last a month.

Also remember, you can have your muesli anyway you like.
1. Simply pop some in a bowl with some greek yoghurt and fresh fruit.
2. Put 1/2 cup in a jar, cover with 1/2 cup milk and add a dollop of yoghurt and pop it in the fridge overnight. Next morning it is like a bircher. Add another dash of milk and stir if its a bit too thick for your liking.
3. Put 1/2 muesli and 3/4 to 1 cup of water in a saucepan to make a muesli porridge (serve with your favourite toppings).

The beauty of a homemade muesli is that you can control the fat (predominantly through the nut/seed combination) and sugar (through the dried fruits) content.




Kendra x


Brushwoods meets Graziher Winter 2019

Brushwoods meets Graziher Winter 2019

Brushwoods meets Graziher Winter 2019

Graziher magazine is simply a collection of womens stories.  

Women of the land, women who love the land, women who know the land. 

A gorgeous quarterly collection of stories of women of the land which will inspire anyone with even a slight connection to rural life.  It helps to reduce the boundaries between regional and rural.  It’s one of those magazines that just begs you to sit down with a cuppa in a quiet spot and read it from cover to cover.

You can imagine how excited I was to see my story across a four page spread in the Winter 2019 edition of Graziher (squeal with delight)!!  Funny thing is that I read the story and when I got the end of it I had this surreal feeling.  A feeling like I wanted to be that lady in the article, I wanted to follow my dreams, to live a life that excites me to get out of bed everyday.  The reality is that I am that lady and am living that life.  And that makes me feel so blessed!!

The combination of the words by Emily Herbert and the photos from Jodie Harris (Down Brushwood Road Photography) are just gorgeous.  I know personally that I love to know the story behind my food.  It evokes my imagination as I toil in the kitchen preparing it, it creates conversation at the dinner table as we enjoy it as a family and it commands our respect forcing us to be less wasteful and more conscious of serving size.  I truly think that all of those things play an important role in our physical and even mental health.

So, I hope that as you read this article it inspires you to seek out foods that are Australian (local), and that are produced  sustainably and even with artisan methods.  There is a true beauty that comes with food that is pure and unadulterated and a magic that happens when you discover it.  If you haven’t already tried our Fresh (not dried) Rolled Oats then I’d love to encourage you to give them a go.  My promise to you is that you will not be disappointed.  If you are already a fan grab a bulk pack to make your favourite oats even more affordable.

Click here to read the Graziher article.  Happy reading.


Kendra x