Breakfast Pots 3 Ways

Instructions

Mango & Coconut

1. If you haven’t already, cook the quinoa as per the packet instructions. We usually cook a large batch and use leftovers for dinner.
2. Carefully slice the mango half like a grid, then use a spoon to scoop out the flesh. Transfer the flesh to a small blender and blend until smooth. Scoop half of the mango purée into a small pot.
3. Add the oats, 1 tbsp of cooked quinoa, 1 tsp of chia seeds and 1 tbsp of desiccated coconut to a mixing bowl. Stir to combine, then add the dairy-free milk and give everything another good stir.
4. Transfer the oat mixture to the small pot and cover with the remaining mango purée.
5. Top with the coconut chips, pumpkin seeds, roasted buckwheat and chia seeds.

Turmeric & Cashew Cream

1. Mash the banana in a mixing bowl. Add the oats, 1 tbsp ground flaxseed and turmeric. Stir to combine, then add 100ml of dairy-free milk and give everything another good stir.
2. Transfer the oat mixture to a small pot.
3. Add the cashews, date and 80ml of dairy-free milk to a small blender and blend until smooth. Then pour the cashew cream on top of the oat mixture in the small pot.
4. Top with the figs, pomegranate seeds and ground flaxseed.

Turmeric & Cashew Cream

1. Peel and slice the kiwi. Then push a few slices of kiwi on to the inside of a small pot.
2. Add the oats, 1 tbsp of chia seeds and beetroot powder to a mixing bowl. Stir to combine, then add the dairy-free milk and maple syrup, and give everything another good stir.
3. Transfer the oat mixture to the small pot.
4. Top with coconut chips and cocoa nibs.

Serve immediately or store overnight in the fridge and consume the next day. These pots will last for a few days in the fridge.