- 250g gluten-free porridge oats
- 75g blanched hazelnuts, halved
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 75g pumpkin seeds
- 1½ tsp ground cinnamon
- 75g sulphur-free dried apricots, chopped
- 20g air-dried apple fruit crisps (or any fruit crisps you can find)
- 600ml oat or hazelnut milk
- 240g blueberries
Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.
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