Triple Berry Breakfast Sundae


Serves 3


150g oats

40g pumpkin seeds

40g sunflower seeds

50g raisins

70 ml maple syrup

70 ml coconut oil

pinch of sea salt

120g Nush Raspberry Almond Yog

120g Nush Strawberry Almond Yog

120g Nush Blueberry Almond Yog

Selection of fresh strawberries, blueberries and raspberries


Preheat the oven to 140 degrees, line a baking tray with non-stick baking paper.

Melt the coconut oil in a small saucepan set over a low heat, add the maple syrup and a pinch of sea salt.

Place the oats in a large bowl and add the seeds before adding the coconut oil and maple syrup mix, stir well to ensure all the ingredients are coated with the wet ingredients.

Tip seeded oat mix onto the lined baking tray and spread out evenly, pop in the oven to cook for 20 mins, ensuring you turn the mix halfway through so it cooks evenly.

When the granola has finished baking, leave to cool completely, before breaking up into clusters and adding the raisins.

Rinse and chop the strawberries, and rinse the blueberries and raspberries.

Now for the fun part… assembling the Sundae! Begin by placing a layer of blueberries, Nush Blueberry Almond Yog and granola, before repeating for the other two flavours.