Thu, 1 September 2016
A great breakfast that you can make ahead of time, yet tastes just as fresh and delicious as something made on the spot. The textures of the oats, coconut and flaked almonds taste heavenly soaked in the beautiful peaches and creamy almond milk. It will keep for 3–5 days in an airtight container in the fridge, so make it in a big jar and keep it for a few mornings. After the first day, top it up with a bit more almond milk to revitalize it a little before serving.
SERVES 4
100 g (3½ oz/1 cup) gluten-free oats
45 g (1½ oz/½ cup) desiccated coconut
50 g (2 oz/½ cup) flaked almonds
1 heaped tablespoon chia seeds
2 peaches
375 ml (13 fl oz/1½ cups) almond milk, unsweetened
2 tablespoons maple syrup/honey
Add the oats, coconut, flaked almonds and chia seeds to a large bowl and mix them all together.
Remove the stones from the peaches and add the flesh to your food processor with the almond milk and sweetener. Pulse until smooth.
Add the peach mixture to the dry ingredients and mix well. Cover the bowl, or add it into a large jar, and pop it in the fridge overnight (or for a minimum of 3 hours).
Serve as is or with a dash more almond milk and whatever toppings you like.
