This is like having a pudding for breakfast – its delicious. It’s fast and easy to make and can be cooked in the oven while you get ready in the morning. Alternatively, bake the night before and leave it in the fridge. It’s delicious cold with a dollop of natural coconut yoghurt on top.
This breakfast is full of fibre, good fats, protein and antioxidants.
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Servings |
people
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Ingredients
- 150 g Gluten free rolled oats
- 500 ml Coconut milk
- 3 tbsp Grade B maple syrup
- 1/2 tsp Cinnamon
- 2 tbsp ground flaxseed
- 6 tbsp Water
- 400 g mixed berries (blueberries, raspberries, strawberries, blackcurrants)
Ingredients
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Instructions
- Place the berries in a large ovenproof dish.
- In a small bowl combine the flaxseed and water and leave to stand for 5 mins.
- Pour the oats over the berries so that they are covered.
- In a bowl place the milk, cinnamon, maple syrup and flaxseed and mix well. Pour over the oats and berries.
- Place in the oven on 180C for 25 minutes and then serve.
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