Here is everything you need

  • 1 ½ cups (150g) oats, glutenfree
  • ½ cup (45g) desiccated coconut
  • 1 scoop (25g) vanilla protein
  • 1 tsp. vanilla essence
  • 7/8 cup (200g) coconut yoghurt
  • 1 ½ cup (350ml) almond milk, unsweetened
  • 2 tbsp. maple syrup

 SERVES 4

How to put it together

  1. Add the oats and desiccated coconut to a large bowl and mix well. Then mix in the vanilla essence.
  2. Whisk together the coconut yoghurt, almond milk and maple syrup.
  3. Combine the wet and dry ingredients and transfer serving containers.
  4. Refrigerate overnight or for a minimum of 3 hours.
  5. Sore in the fridge for up to 3 days, add more milk before serving, if necessary.
  6. Serve with your favourite berries.