Ingredients
- 1/2 Cup coconut milk
- 1/4 Cup water
- 1 Tbsp chia seeds
- 2 Tbsp almond butter
- 1 Tbsp maple syrup
- 1/2 Cup gluten free rolled oats (soaked overnight)
- 2 Tbsp Harvest Table Collagen Turmeric Latte
- Pinch salt
The night before: Add the chia seeds and oats to a jar with a lid and fill with spring water. Allow to soak overnight. In the morning: Drain the water and place the chia seeds and oats in a saucepan over medium heat. Add the coconut milk, water, almond butter, maple syrup, turmeric latte powder and a pinch of salt. Bring to a boil, and then reduce heat to low and allow to simmer, stirring occasionally for 20 to 25 minutes. Serve with: A drizzle of coconut milk, maple syrup and sesame coconut brittle. For the topping: 2 Tbsp sesame seeds 1/4 cup coconut flakes 1 Tbsp maple syrup Preheat the oven top 180C and line a small baking tray with parchment paper. Combine the sesame seeds, coconut flakes and maple syrup in a small bowl and gently mix. Spread the mix onto the baking tray and bake for 10 minutes until golden. Allow to cool before breaking into bite sized chunks.