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Ingredients
80g porridge oats
15g desiccated coconut
50g blueberries, plus extra for scattering
1 tsp baking powder
1 pinch salt
1 eggs
200ml coconut drink or whole milk
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp Coyo natural coconut milk yogurt alternative
toasted flaked almonds
Method
Preheat the oven to 200°C, gas mark 6. Combine 80g porridge oats, 15g desiccated coconut, 50g blueberries, 1 tsp baking powder and a pinch of salt in a mixing bowl. In a jug, whisk 1 egg, 200ml coconut drink (or whole milk), 1 tsp vanilla extract and 1 tbsp maple syrup, then stir into the dry ingredients until combined.
Divide the mixture between 2 small ovenproof dishes (about 250ml each in volume) and bake for 25-30 minutes, until light golden on top with a very slight wobble in the middle.
Cool for 5 minutes, then serve each bowl of porridge with 1 tbsp Coyo coconut milk yogurt alternative, a handful more blueberries and some toasted flaked almonds scattered on top.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,772kJ/ 424kcals
Fat
21.4g
Saturated Fat
10.4g
Carbohydrates
41g
Sugars
12.3g
Fibre
6.8g
Protein
12.4g
Salt
1.4g
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