Winter Plum Layered Oat Breakfast Pot |
Favourites 19

Serves 2

Filled with seasonal fruit and soft spice, this is the perfect autumn alternative to summer breakfast pots.


  • 70g of gluten-free oats
  • 20g of desiccated coconut
  • 130ml of almond milk or rice milk
  • 2 star anise
  • 50ml of hot water


  • 280g of plums (approx. 4 plums)
  • 160ml of water
  • 40ml of agave
  • 1 tsp of vanilla essence
  • 6g of kuzu + 2 tbsp of cold water


  • 15g of puffed quinoa or oats
  • 1 tsp of cinnamon
  • 1 tsp of agave
  • 1 tsp of coconut oil

For the compote:

  1. Remove pips from the plums and dice into 1cm cubes.
  2. Put the plums into a pan with 80ml of water and the agave and vanilla essence.
  3. Take to a medium-high heat and simmer for seven minutes until the plums are soft.
  4. Take off the heat and add the rest of the water.
  5. ​Mix the kuzu granules with cold water untill it becomes a chalky liquid.
  6. Put the plums back onto the heat and add the kuzu liquid and stir until it thickens.
  7. Take off the heat and cool.

For the bircher:

  1. Add all the ingredients into a bowl and mix. Leave overnight in the fridge for at least three to four hours.
  2. Before plating up, take the star anise out of the mixture.

For the granola:

  1. Mix quinoa puffs, cinnamon and agave together.
  2. In a pan, melt the coconut oil and add the puffs.
  3. ​Cook on a medium heat for two minutes, stirring continuously.

To serve, layer the compote and bircher intermittently with the granola on the top.

Recipe courtesy of Honestly Healthy by Natasha Corrett

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