Prep Time: 10 mins
Cook Time: 20 mins
Ingredients:
2 cups jumbo oats
1 can coconut milk
1 cup almond milk
pinch of salt
2 Tbsp. muscavado sugar
seeds of half a vanilla bean
3 large eggs
zest of one lemon
1 cup frozen mixed berries
pure maple syrup, to finish
toasted coconut, granola for garnish
Heat your oven to 180 C. Mix the coconut milk, almond milk and vanilla seeds together. Add the eggs and whisk. Mix in zest of the lemon, then the jumbo oats. Carefully mix in the frozen berries. Use frozen berries as they will breakdown more when cooking but only after the soufflé has set a little leaving you with pockets of berries goodness. Pour the mixture into a baking dish. Sprinkle over the muscavado sugar and bake for 20 minutes or until it is set. Garnish with granola and some toasted coconut and drizzle over some maple syrup.
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