Mixing flaxseeds into your overnight bircher adds ups the fibre and protein, making this gluten free breakfast perfect post-workout food. Layer with blueberry puree, coconut yoghurt and fresh blueberries in your favourite bowl or jam jar.
80g Mornflake Gluten Free Oats
200ml almond milk
1 tbsp milled flaxseed
Handful of blueberries
For the layers
4 tbsp coconut yoghurt
A handful of fresh blueberries
Dark chocolate chunks
Prepare the blueberry and flaxseed bircher the night before.
To make the bircher, weigh out the oats into a bowl and mix in the flaxseed, almond milk and blueberries. Cover and leave in the fridge overnight.
In the morning add the bircher to the base of two glasses. Blitz the blueberries in a blender to make a blueberry puree and pour over the bircher layer. Spoon over a layer of coconut yogurt and finish with a few fresh blueberries and chunk of dark chocolate.