Creamy Oats with Vanilla Crumble

Ingredients

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Method

1. To make the Vanilla Oat Crumble: Heat a medium frying pan over medium–high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted.
2. Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving.
3. To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low–medium heat and cook, stirring often, for 5–7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt.
4. Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve.