This is an edited recipe extract from Kayla Itsines’ second book The Bikini Body Motivation & Habits Guide, on sale in November.
40 g rolled oats
Pinch of ground ginger
¼ teaspoon baking powder
Sea salt, to taste
¾ cup (190 ml) low-fat milk
¼ teaspoon pure vanilla extract
2 teaspoons of pure maple syrup
80 g blueberries
20 g muesli
1 tablespoon coconut flakes
10 g slivered almonds, toasted
Preheat the oven to 180°C (160°C fan-forced) and grease a 10 cm ramekin with oil spray.
Place the oats, ginger, baking powder, salt, milk, vanilla and maple syrup in a bowl and mix until well combined. Gently fold through half of the blueberries, then pour into the prepared ramekin. Bake in the oven for 15-20 minutes.
Meanwhile, place the muesli and half of the coconut in a small bowl and mix to combine.
Remove the oatmeal from the oven and sprinkle over the muesli and coconut mixture. Return to the oven and continue to bake for a further 15-20 minutes or until the top is crisp and the oatmeal is just set. Remove from the oven and set aside to cool completely. Cover with plastic film and refrigerate overnight.
Place the remaining blueberries and 1 tablespoon of water in a small saucepan over medium–low heat. Cook, covered, for 5 minutes or until soft and syrupy. Remove from the heat and gently mash the blueberries against the side of the saucepan with a fork.
To serve, place the blueberry coconut oatmeal in a serving bowl and top with the almonds, remaining coconut and blueberry sauce.