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Blueberry Coconut Oatmeal Recipe From My New Book!

Blueberry Coconut Oatmeal Recipe From My New Book!

Blueberry Coconut Oatmeal Recipe From My New Book!
Blueberry Coconut Oatmeal Recipe From My New Book!

As most of you ladies know by now, my new book The Bikini Body Motivation & Habits Guide is going to be released* very soon! I’m really excited about it, because I know that lots of you ladies have been asking me for tips on staying motivated throughout your fitness journey. In my book, I talk about how motivation actually works and give you some of my tools to help guide you along the way! If you haven’t pre-ordered a copy yet, there is still a little bit of time; you can order it here.

In addition to helping you with motivation, I’ve also included more than 200 recipes, which are all in an easy-to-follow meal plan. I’m a big believer that healthy eating can be full of flavour, and all the recipes in my book definitely prove that!

This recipe is for my Blueberry Coconut Oatmeal, which is a delicious breakfast with just a touch of sweetness! I hope you love it. 

Ingredients (makes 1 serve):
oil spray
40g rolled oats
Pinch of ground ginger
¼ tsp baking powder
Sea salt, to taste
¾ cup (190ml) low-fat milk
¼ tsp pure vanilla extract
2 tsp pure maple syrup
80g blueberries
20g muesli
1 tbsp coconut flakes
10g slivered almonds, toasted

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Method:

1. Preheat the oven to 180°C (355°F) and grease a 10cm ramekin with oil spray. 

2. 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 20-25 minutes. 

3. Meanwhile, place the muesli and half of the coconut in a small bowl and mix well to combine. 

4. 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 20-25 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. 

5. 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. 

6. To serve, place the blueberry coconut oatmeal in a serving bowl and top with the almonds, remaining coconut and blueberry sauce. Enjoy!

Love, Kayla xx

*The Bikini Body Motivation & Habits Guide is currently available to preorder for customers in Australia, NZ, USA, UK and Ireland.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.