Boosted Baked Beans with Cheesy Crust

The whole family will enjoy the beans - make double and freeze in portions! Serve on baked potatoes, toast or as a fantastic side dish.


50g Flahavan’s Organic Jumbo Oats
50g Good4U Lentil Sprout Mix
3 tbsp Good4U Vitamin Breakfast Boost
2 tsp light olive oil
1 large onion
2 garlic cloves
500g passata
4 large medjool dates
1 tbsp balsamic vinegar
2 tsp bouillon powder
1 bay leaf
2 tins haricot beans
1 tin butter beans
50g Vegan Parmesan


Finely chop the onion and garlic then roughly chop the dates. Drain the 3 tins of beans in a colander. Finely grate the parmesan.


1.Add onion and garlic to a large saucepan over low heat with 1 tsp olive oil and cook for 10 mins until softened. Stirring occasionally.

2.Add the passata, dates, vinegar, bouillon and bay leaf. Grind in plenty of black pepper and simmer for 5 mins.

3.Tip in the beans, 2 tbsp Breakfast Boost and 200ml water, then simmer for 10 mins, stirring every now and then until thick. Remove the bay leaf.

4.Preheat the oven to 160C. Remove 1 cup of baked beans and blitz with a hand blender until creamy then add back into the baked beans pot and stir well.

Mix together the oats, sprouts, 1 tbsp Breakfast Boost, grated cheese and 1 tsp olive oil and spread on a parchment sheet lined tray. Bake for 5 minutes until crispy.

To freeze, leave to cool completely, then divide between freezer bags and freeze for up to three months. Just microwave to defrost! Consume immediately. Do not refreeze.