This is probably my favourite meal of the day, though it wouldn’t matter if I ate it for breakfast or for dessert. It’s just so tasty and nutritious.

I used to prepare it from scratch the evening before so it could soak overnight, but, as with my other meals, I’ve started pre-preparing most of it for the week ahead to better manage my portions.

Preparing it while I’m waiting for my evening meal to be ready to serve meant I was hungry at the time and tended to put more into the mix than I really needed. I don’t need a workman’s breakfast for a day of transcribing or writing or editing!

Small handful of saltanas and my ‘secret’ blend of spices.

1 slice of dried apple sliced/diced/chopped.

And when ready to soak overnight, add 1Tbsp of frozen blueberries before adding hot water and sealing for the night.

Cook in a splash of unsweetened coconut milk.

Serve with a dollop of plain coconut yoghurt. Enjoy!

The ‘secret’ spices

I blend full spice jars of ginger, cinnamon, nutmeg, allspice, and cloves in a little tin and add it to the mix at about 1/3 – 1/2 a teaspoon. It’s delicious!