Triple Berry Breakfast Sundae
VEGAN – DAIRY-FREE
40g pumpkin seeds
40g sunflower seeds
70 ml maple syrup
70 ml coconut oil
pinch of sea salt
120g Nush Raspberry Almond M.lk Yog
120g Nush Strawberry Almond M.lk Yog
120g Nush Blueberry Almond M.lk 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 M.lk Yog and granola, before repeating for the other two flavours.