Ingredients: 200g Porridge Oats 50g Desiccated Coconut 40g sesame seeds 40g sunflower seeds (ground to a powder) 2 tablespoons maple syrup 1 Teaspoon Pure Vanilla Extract 120g coconut oil (melted) 2 Tablespoons tahini/nut butter if you prefer 200g natural yogurt 2 bananas pureed 150g Blueberries 150 Strawberries Sliced 2 Kiwi Sliced 1 Teaspoon chia seeds to decorate Few leaves fresh mint
Pre-heat the oven to 180ºC
Add the oats, coconut and seeds to a large mixing bowl. Pour over the maple syrup, vanilla, coconut oil and tahini and mix everything really well until it is really combined.
Spoon the mixture into a mini muffin tin lined with cases. Using the back of a spoon press it as much as possible into a nest shape. There should be a dip in the middle for the filling.
Bake in the oven for 15 minutes. When you remove them from the oven, again get the back of the spoon and press them again. This will ensure they keep their shape and don't fall apart. Leave aside to cool fully.
Mix together the yogurt and pureed banana, then add a spoonful into each of the cooled oat cases.
Top with chopped fruit and sprinkle over a few chia seeds, then add a little mint leaf and enjoy!
Wed, 25 April 2018
Sour and sweet rhubarb is now in season, so it's prime time to get making a classic rhubarb crumble.