Triple Berry Breakfast Sundae
Method
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
Ingredients
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