R VGN DF GF RSF + NF
90 g (3¼ oz/1 cup) gluten-free rolled (porridge) oats
1 tablespoon chia seeds
1 tablespoon sesame seeds
420 g (15 oz/1½ cups) coconut yoghurt
125 ml (4 fl oz/½ cup) apple juice
1 teaspoon ground cinnamon
1 apple, shredded or grated
2 tablespoons shredded coconut
pulp of 2 passionfruit
microgreens, to garnish (optional)
Place the oats, chia seeds and sesame seeds in a bowl. Add the yoghurt and apple juice and mix well. Stir in the cinnamon, then cover and place in the fridge overnight.
Serve topped with the apple, coconut and passionfruit pulp, and a sprinkling of microgreens if desired – or with whatever you have in the fridge.
TIP If you find your oats are slightly dry in the morning, stir in an extra dollop of coconut yoghurt for added creaminess.
more details & how to connect
Read more about Taline here + get her cookbook
Hippie Lane The Cookbook from all good book shops and online at hippielane.com.au/mobile/shop
& stay tuned right here for more of her Hippie Lane recipes x x x