Chai Mylk Porridge Slices
Don’t be such a square…Just dig in.
Emma Hollingsworth and Effie Dower (aka Insta duo @dowerandhollingsworth), our guest bloggers of the month, have created this recipe for Chai raspberry coconut slices. It’s the kind of thing you could eat for breakfast…or as a snack…even for dessert…It’s versatile, let’s just say. And pretty darn delicious.
Makes plenty to go around (if you’re willing to share that is).
Check out their other recipes at www.dowerandhollingsworth.com
1 1/4 cup Rebel Kitchen Chai Mylk
3 cups rolled oats
1/3 cup maple syrup
1 cup raspberries
1/3 cup coconut flakes + a handful extra for decoration
In a mixing bowl, combine all the ingredients and stir well. Spoon the mixture into a small lined or greased baking tin or mould, spring the extra handful of coconut flakes on top and bake at 180 degrees for 15 minutes.
Leave to cool and then cut into squares. Store any leftovers in an airtight container at room temperature.