This is honestly the simplest breakfast and a great way to meal prep for the week. No chopping, just stirring and baking. It’s also a really well-balanced meal, particularly if you add full fat yoghurt and a nut butter to it! This recipe contains about six servings.
Ingredients
450g frozen berries (I use cherries, raspberries and blueberries)
75g ground almonds, plus 2 tablespoons
100g oats
50gs nuts and seeds (I used pecans and pumpkin seeds)
50g coconut oil, melted
1 tablespoon maple syrup
1 teaspoon mixed spice (or cinnamon, nutmeg or any other spice you like!)
(Optional: tablespoon protein powder)
Method
1. Pre-heat the oven to 180°c and line a baking dish (roughly 24x20x4cm) with greaseproof paper.
2. Add the frozen berries to the baking dish and sprinkle the 2 tablespoons of ground almonds over the top. Stir together.
3. Add the rest of the ingredients to a medium bowl and stir well to distribute the melted coconut oil and maple syrup.
4. Once well combined, sprinkle the mix over the berries and make sure they’re all covered. I like to add some extra pecans and drizzle some maple syrup over the top.
5. Bake for 30 – 40 minutes or until golden brown on top.
6. Allow to cool a little before serving! Can be stored for up to a week in an airtight container. Simply reheat a portion in a microwave to serve through the week.