
27/05/2025
Ok I think I’ve finally cracked it, the one to ween me off sourdough dependence! 🥳 I’ve been pondering for ages on a healthy mid week breakfast that isn’t porridge (can’t want to like it) or sugary shop-bought stuff. Has to be easy but mostly delicious, that I won’t crave something else and fill me up for hours. Ladies and gentlemen, I offer you my bang up new breakfast concoction, that is anti-inflammatory, high in fibre and full of antioxidants. And it tastes like ice-cream (spoiler alert: it’s not). Drum roll 🥁
Breakfast Superfood Sundae 🍧
Ingredients:
- Handful of organic jumbo oats (I used Pimhill Farm)
- Large spoonful of frozen organic blueberries
- Dollop of organic maple syrup (could be date or agave)
- Dollop of organic nut butter of your choosing (I used Biona mixed nut butter)
- Large glug of your chosen plant milk (I used Rude Health hazelnut milk)
- Large dollop of Oatly Oatgurt Greek Style yogurt
- Toasted organic pumpkin seeds
Method:
1. The night before, put your oats in a little jar or glass until it’s about 2/3 full and pour over the milk until they’re just covered. Add your blueberries and then cover. Put in the fridge and leave overnight
2. Lightly toast your pumpkin seeds in a stainless steel or ceramic pan (no oil, no PFAs). You may want to batch for tomorrow!
3. Remove your oats from the fridge. Add your glug of syrup, spoon of nut butter and then squidge the yoghurt on top to fill the cup. Sprinkle with seeds and you’re done.
The blueberries could be replaced with raspberries, blackberries, mango or whatever your heart desires. Coconut yoghurt or other seeds like sunflower could also work well if it grabs you. Experiment with quantities to taste 🧑🍳
Bon appetit 😋