Triple Berry Breakfast Sundae


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 twenty minutes, ensuring you turn the mix halfway through to ensure it cooks evenly

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

Chop the strawberries before rinsing the blueberries and raspberries

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


150g oats

40g pumpkin seeds

40g sunflower seeds

50g raisins

70 ml maple syrup

70 ml coconut oil

Pinch of sea salt

1 x 350g Raspberry Nush

1 x 120g Strawberry Nush

1 x 120g Blueberry Nush

Selection of fresh strawberries, blueberries and raspberries