School afternoons can be crazy; ferrying children back and forth between extracurricular activities, organising homework and getting dinner sorted. These recipes will help you remember to feed them, too.

Three dip platter
By @veggiemaz

Bean and kale dip ingredients

  • 1 can cannellini bean
  • 2 cups fresh kale
  • 2 garlic cloves
  • 1 tbsp nutritional yeast
  • 1/4 cup olive oil
  • 1/4 cup lemon
  • Pinch salt

Avocado hummus ingredients

  • 1 can chickpeas
  • 1/4 cup olive oil
  • 2 tbsp tahini
  • 2 garlic cloves  
  • 1/4 cup lemon juice
  • 2 avocado
  • 2 tbsp water (more if needed)
  • Pinch salt

Beetroot hummus ingredients

  • 1 can chickpea
  • 1 cup roasted beetroot (about 2 medium beetroots peeled, baked in the oven with some olive oil for around 40min at 180°)
  • 1 tbsp tahini
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 garlic clove
  • Pinch salt
  • 2 tbsp lemon


  1. Put everything in the blender
  2. Blend until smooth  
  3. Enjoy! Served with fresh veggies and toasted bread. They would also be great in a wrap

Apple Pie Overnight Oats
By Kathleen Alleaume


  • 80g (2 serves) UNCLE TOBYS Traditional Rolled Oats 
  • 1 tb chia seeds 
  • ½ tsp cinnamon 
  • 200 ml UNCLE TOBYS Oat & Almond milk 
  • 1 tb slivered almonds, extra for garnish 
  • ¼ cup dried apricots, finely chopped 

For the stewed apple 

  • 2 green apples (skin on), evenly diced 
  • 1 tsp cinnamon 
  • 1 tsp maple syrup 
  • 2 tb water 


  1. In a bowl, mix the oats, chia seeds, cinnamon, almonds and apricots in a bowl. Add milk and mix well. Cover and leave to soak in the fridge overnight.  
  2. For the stewed apple, place a small saucepan over low heat, add the water, apples, cinnamon and maple. Cook, stirring regularly for 10 minutes or until the apple is softened. Add more water if needed. Remove from heat and serve.
  3. To serve, divide the overnight oats between two serving pots. Option to warm the oats in the microwave for 30 seconds. Top with a spoonful of Greek yoghurt and warm stewed apple. Garnish with slivered almonds and cinnamon.

Espresso Banana Mini Tarts
By Sami Bloom and Califia Farms


  • Crust 1.5 cups rolled oats ground to a flour 
  • ¾ cup raw almonds 
  • 3 tbsp coconut oil, melted 
  • 3 tbsp ground flaxseeds 
  • 6 medjool dates, pitted 
  • ½ tsp cinnamon 
  • ¼ tsp sea salt 
  • Filling 2.5 bananas 
  • 1/2 cup Califia Farms XX Espresso Cold Brew Coffee
  • 3 tbsp arrowroot flour 
  • 3 tbsp maple syrup 
  • 2 tbsp almond butter 
  • 1 tsp vanilla extract 
  • ⅓ tsp cinnamon 
  • ¼ tsp sea salt


  1. Preheat the oven to 175 C. 
  2. In a food processor, blend oats and almonds until flour-like. Pulse in the rest of the dry ingredients. 
  3. Next, add in coconut oil and dates, blending until a dough forms. 
  4. Line a muffin tin with liners and press a ping-pong sized amount of crust into it, pushing in at the base and edges to form tarts. Pierce the base with a fork, and cook in the oven for 15 mins. 
  5. Meanwhile, make the filling by blending everything in a high-speed blender until smooth.
  6. Once crusts are ready, fill them with banana espresso mixture. Return to the oven for a further 35-40 minutes. Top with crushed nuts, if desired.


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