Ingredients

Method

Bounty Bar oat pudding:
• 1 x 400 ml can coconut cream, chilled
• 120 ml rolled oats
• 2 T chia seeds
• 1 t cocoa powder or sugar-free hot chocolate powder
• ½ cup hot water
• 1 x 80 g Woolworths De Villiers coconut no-sugar-added nut butter bar
Strawberries-and-cream oat pudding:
• 3 cups full-cream milk
• 120 g rolled oats
• 2 T chia seeds
• ½ cup hot water
• For the topping:
• 200 g fresh strawberries, sliced
• 1-2 T water
• ½ lemon, juiced
• ½ cup cream, whipped

Method

Ingredients

For the Bounty Bar oat pudding

1. To make the oats, shake the coconut cream and reserve 80 g. Chill until the next day until just before serving. Place the remaining coconut cream in a large bowl with the remaining ingredients, except the chocolate, and stir to combine. Cover and chill overnight.

2. The next day, divide between 4 glasses. Melt the chocolate in the microwave in 30-second blasts, then add the reserved coconut cream and stir.

3. Divide the topping between the glasses and return to the fridge for 30 minutes. Serve when the chocolate has set.

For the Strawberries-and-cream oat pudding

1. Place all the ingredients into a bowl and stir to combine. Cover and chill overnight. The next day, divide between 4 glasses.

2. To make the topping, place the strawberries in a saucepan. Add the water and lemon juice and cook over a medium heat until just softened and glossy. Allow to cool slightly.

3. Spoon dollops of whipped cream onto the puddings and top with the strawberries and their pan juices. Serve immediately.

Find more breakfast recipes here. 

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen