Coconut, cinnamon and blueberry oats

Serves: 2

Prep: 3 mins

Cook: 7 mins

VG

METHOD:

Combine everything in a medium sized bowl except the blueberries and flaked almonds. Leave in the fridge for a minimum of 8 hours/ideally overnight. 

In the morning, decant 1 portion into a small bowl. Then heat half the blueberries with a tbsp of water in a pan until starting to break down slightly and warm. Spoon on top of your oats and finish with half of the toasted almonds. 

INGREDIENTS:

100g Rolled oats

300ml Coconut milk (unsweetened)

10g Chia seeds

20g Vanilla protein powder (optional)

1 Tsp Maple syrup

20g Coconut flakes

50g Coconut yogurt (unsweetened)

100g Blueberries 

20g Flakes almonds (toasted)

Note: Save the other portion for another morning, this recipe keeps well in the fridge for up to a week.

TIPS: Serve with your favourite fresh fruit, top with coconut yoghurt or drown in your favourite plant based milk.