• 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.