A deliciously nutty chocolate breakfast porridge or dessert.
Preparation time: 15 minutes
Cooking time: none
180ml (¾ cup) milk
80ml (⅓ cup / 15g) all bran cereal, crushed
30ml (2 tbsp) malt powder (like Ovaltine or Milo)
30ml (2 tbsp) chia seeds
30ml (2 tbsp) ground linseeds
30ml (2 tbsp) sunflower seeds
10ml (2tsp) honey
125ml (½ cup) double cream yoghurt
2 x (32g) ButtaNutt Chocolate Macadamia squeeze pack
Combine the milk, cereal, malt powder, chia seeds, linseeds, sunflower seeds and honey in a mixing bowl and stir until combined. Set aside for 10 minutes. Stir the yoghurt through the mixture and spoon into 2 serving dishes. Serve each portion with a ButtaNutt Chocolate Macadamia squeeze pack that can be rippled in.
TIP: To turn this into a vegan dish simply replace the milk with almond milk, the malt powder with pea protein powder, the honey with agave and the yoghurt with coconut yoghurt.