This is my first recipe from the Jamie Oliver Everyday Super Food book my husband got for Christmas! It’s still as super dooper healthy as any recipes by Carol Vorderman, Gwyneth, Junger or Perricone, but has more of a guarantee of being delicious as it’s by a experienced and renowned chef.It looks absolutely amazing- like something you would see if you went for brunch in one of Melbourne’s many amazing brunch places. This tastes absolutely amazing- bursting with goodness, it’s so delicious and I love all the different textures and colours. Yum!!!! The oats provide you with a slow burning fuel and are high in fibre and phosphorus and magnesium which keeps your bones healthy and strong. This recipe is suitable for vegetarians, vegans and those on a detox (if you use dairy free yogurt instead) it’s also wheat free, dairy free and gluten free.
- Handful of porridge oats (50g)
- 1 level teaspoon fennel seeds
- 1 heaped teaspoon coconut flakes
- 2 heaped tablespoons natural yoghurt (I used coconut yoghurt as normal yoghurt doesn’t agree with me)
- 1 small handful of blueberries (I included raspberries as well)
- Rose water (optional)
- 1 small ripe mango
- 1/2 banana
- 1/2 lime
- Manuka honey (optional)
Put the oats into a frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden, tossing regularly. Tips into your bowl and spoon the yoghurt on top.
Put the pan back on the heat, put the blueberries in with a good splash of water and a few drips of rose water. Boil for a couple of minutes until the berries burst and you have a loose sauce then spoon over the yogurt.
Slice one of the cheeks off the mango and cut a criss cross pattern into the flesh, then turn it inside out so all the pieces pop up. Peel and slice the banana then dress both the mango and the banana with a squeeze of lime juice. Optional- add a teaspoon of honey over the top.