2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
250g rolled oats
500ml coconut or almond milk (unsweetened)
100g dried figs, chopped
1/2 pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoon honey or maple syrup
4 figs, sliced in half
4 sticks rhubarb, cut into batons
1 tablespoon maple syrup
coconut yoghurt and additional maple syrup to serve
Place the oats, coconut milk and cranberries into a bowl.
Cover and set aside in the refrigerator for at least 20 minutes. Ideally leave it overnight to soak up the liquid.
Turn oven on to 200C. Place the figs and rhubarb onto a baking tray lined with baking paper. drizzle with maple and roast for 10 minutes.
Remove from the refridgerator and stir through the protein, dried figs, pecans, cinnamon, vanilla and honey.
Spoon bircher into bowls, top with roasted figs and rhubarb and a little coconut yoghurt. Drizzle with maple syrup.