Make this vegan breakfast packed with healthy ingredients including flaxseeds. You’ll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!
Prep:10 mins
Serves 4
150g porridge oats50g milled seeds with flax and chia400ml fortified oat milk200g coconut yogurt40g flaked almonds,toasted2 pink grapefruit, segmented and chopped (4 portions)
STEP 1Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.STEP 2Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. If you’re following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.STEP 3The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.
