With just a bit of advance prep, this makes an amazing quick breakfast.
Ingredients
- 200 g large oats
- 50 g flaked almonds
- 100 g pumpkin seeds
- 20 g chia seeds
- 2 Granny Smith apples, peeled, cored and cut into small dice
- 50 ml water
- 500 g soya yoghurt
- 200 g blueberries (these can be heated in a pan until they start to burst open for a compote)
- 600 ml orange juice, to serve
Method
- In a bowl, mix together the oats, almonds, seeds, diced apple and water and let it stand for 5 minutes. Spread the oat mix onto a lined tray and bake in a preheated oven on a low heat until the oats have dried through and are toasted.
- Remove the oats from the oven and allow to cool. These can be put into a sealable tub at this stage and kept in a cool place for 1 week.
- To serve, put the soya yoghurt into bowls and top with the granola and blueberries.
Nutritional analysis per serving (1/4 recipe)
Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
587 | 63.3 | 10.6 | 23.1 | 27.4 | 3.7 | 24 | 0.24 |
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