If you liked the sound of my peanut butter chocolate avocado pudding you may be drawn to peanut butter oats topped with chocolate sauce. I mix one-third cup of rolled oats with approximately 200g of unsweetened coconut-soya yoghurt and 2 tablespoons of PB Fit powder. Drizzle with Choc Shot sugar-free chocolate sauce (or sauce of choice) and top with berries or banana. Extra peanut butter is optional!
Another good yoghurt-oat mix is a tropical combination made with oats, yoghurt and dried tropical fruits (I love papaya and pineapple) as well as a sprinkling of coconut flakes. To stick with the tropical theme you could top with mango, pineapple or banana but my bowl below features pear because it's what needed using at the time.
|Chocolate tahini porridge|
Oats are definitely a versatile food - and I'd love to hear your favourite flavour combinations too.
Submitted to Healthy Vegan Fridays.
What breakfasts (or breakfast-style snacks or lunches!) are you enjoying at the moment?