This is an edited recipe extract from Kayla Itsines’ second book The Bikini Body Motivation & Habits Guide, on sale in November.
Ingredients
Oil spray
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
Method
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Preheat the oven to 180°C (160°C fan-forced) and grease a 10 cm ramekin with oil spray.
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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.
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Meanwhile, place the muesli and half of the coconut in a small bowl and mix to combine.
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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.
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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.
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To serve, place the blueberry coconut oatmeal in a serving bowl and top with the almonds, remaining coconut and blueberry sauce.
