Serves 8
INGREDIENTS
- 4 cups traditional rolled oats
- ½ cup coconut flakes
- 1 Tbsp mixed spice
- 1 ½ tsp baking powder
- 3 eggs
- 1 ½ cups milk
- 240g apple purée
- ½ cup honey, plus extra to serve
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- 1 Tbsp pepita and sunflower seed mix
- ¼ cup almond kernels, roughly chopped
- 1 cup low-fat coconut yoghurt, to serve
METHOD
- Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 17cm x 22cm baking dish.
- Place oats, coconut, mixed spice and baking powder in a large bowl. Stir to combine.
- Place eggs, milk, apple purée and honey in a medium bowl. Whisk to combine. Add egg mixture to oats and mix well.
- Pour into prepared pan. Sprinkle with berries, seed mix and almonds. Bake for 25 to 30 minutes or until golden and just set. Stand for 5 minutes.
- Drizzle pudding with extra honey. Serve with yoghurt.
Approx. per serve: 2027kJ | fat total 15.1g | saturated fat 5.8g | fibre 8.3g | protein 15.5g | carbs 67.5g
