- 100g rolled oats
- 25g desiccated coconut
- 1 tin coconut milk (400g)
- 50g Horlicks Chocolate
- 2 medium, free-range eggs
- Dark chocolate chunks
- Desiccated coconut
- Chopped pistachios or hazelnuts
- Sunflower or pumpkin seeds
- ½ sliced banana and a handful of blueberries
Preheat the oven to 180°C / 160°C fan / gas mark 4.
Pulse the ingredients in a food processor for a few seconds. Don’t over blend, as the mixture should still have texture.
Pour into two oven-proof dishes, top with a few chunks of chocolate, a sprinkle of coconut and bake for 10-12 minutes.
Garnish with slices of banana, a dusting of HorlicksChocolate, a few blueberries and a scatter of seeds and nuts.
Delicious served with a spoonful of coconut yoghurt. For a vegan-friendly alternative, simply replace the eggs with mashed banana and substitute the Horlicks Chocolate for Horlicks Vegan with a pinch of cocoa powder.