Women's Health (South Africa) - - SEX DISCUSS -

40g rolled oats Pinch ground gin­ger ¼ tsp bak­ing pow­der Sea salt, to taste ¾ cup (190ml) low-fat milk ¼ tsp pure vanilla ex­tract 2 tsp pure maple syrup 80g blue­ber­ries 20g muesli 1 tbsp co­conut flakes 10g sliv­ered al­monds, toasted

1. Pre­heat the oven to 180°C and grease a 10cm ramekin. 2. Place the oats, gin­ger, bak­ing pow­der, salt, milk, vanilla and maple syrup in a bowl and mix un­til well com­bined. Gen­tly fold through half of the blue­ber­ries, then pour into the pre­pared ramekin. Bake in the oven for 15 to 20 min­utes. 3. Mean­while, place the muesli and half of the co­conut in a small bowl and mix to com­bine. Look out for Kayla’s new book! 4. Re­move the oats from the oven and sprin­kle over the muesli and co­conut mix­ture. Re­turn to the oven and bake for a fur­ther 15 to 20 min­utes or un­til the top is crisp and the oats have just set. Re­move from the oven and set aside to cool com­pletely. Cover with cling wrap and re­frig­er­ate overnight. 5. Place the re­main­ing blue­ber­ries and 1 tbsp wa­ter in a small saucepan over medium-low heat. Cook, cov­ered, for 5 min­utes or un­til soft and syrupy. Re­move from the heat and gen­tly mash the blue­ber­ries against the side of the saucepan with a fork. 6. To serve, place the blue­berry co­conut oats in a serv­ing bowl and top with the al­monds, re­main­ing co­conut and blue­berry sauce. Serves 1. Prep time: 10 min­utes Cook­ing time: 45 min­utes

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