ingredients

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• ✓500g oats or rice puffs
• ✓125g coconut flakes
• ✓1–2 teaspoons ground cinnamon
• ✓60ml maple syrup
• ✓2 tsp vanilla essence
• ✓50g Biscoff spread

Per serve

• ✓135ml reduced-fat milk (of your choice)
• ✓3 strawberries, halved
• ✓50g reduced-fat Greek yoghurt
• ✓80g Biscoff muesli

method

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1. 1

   Preheat the oven to 180°C fan-forced and line a baking tray with baking paper.

2. 2

   To a large bowl add oats and coconut flakes and mix well.

3. 3

   In a separate bowl, add cinnamon, maple syrup, vanilla essence and Biscoff spread and whisk until smooth and runny. Pour over the oat mixture and mix to combine well.

4. 4

   Transfer the oat mixture onto the baking tray and spread out evenly. Place in the oven to toast for about 20 minutes, tossing halfway. Keep a close eye on it to ensure it doesn’t burn.

5. 5

   Remove from the oven and set aside to cool. Once cooled completely, store in an airtight container for up to 4 weeks.

6. 6

   Serve with milk, strawberries and yoghurt