Little spicy veggie pies
Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day
Oat & chia porridge
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Serves 4
Skip to ingredients
- 150g porridge oats
- 50g milled seedswith flax and chia
- 400ml fortified oat milk
- 200g coconut yogurt
- 40g flaked almondstoasted
- 2 pink grapefruitsegmented and chopped (4 portions)
Nutrition: per serving
- kcal370
- fat19g
- saturates6g
- carbs34g
- sugars1g
- fibre8g
- protein11g
- salt0.2g
Method
step 1
Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.
step 2
Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
step 3
The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.
