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Oatmeal Soufflé

Prep Time: 10 mins

Cook Time: 20 mins


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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