This is a healthy version of the traditional Scottish dessert Cranachan; a decadent combination of whipped cream, raspberries, toasted oats, honey and whisky. Originally a dessert, it could also be served up as a refreshing breakfast but probably best not to add a dash of whisky though!
2 tablespoons rolled oats (I use gluten-free)
1 tablespoon chopped hazelnuts
200g fresh raspberries plus a few for decoration
200ml coconut milk
Juice from 1/2 lemon
2 tablespoons maple syrup
1 tablespoon cacao nibs
1 teaspoon poppy seeds (optional)
A few blueberries for decoration (optional)
Heat a small frying pan on a medium heat and toast the oats, shaking the pan regularly, until golden brown. Pour on to a plate to cool whilst you toast the hazel nuts the same way. Set aside.
In a Nutri-Bullet or blender, add 200g raspberries, coconut milk, juice of ½ lemon and the maple syrup and blend until smooth.
Pour the smoothie into a bowl for serving and decorate with a few more raspberries, some blueberries (optional), the toasted oats and nuts and the cacao nibs.
I found this recipe on The Health Bloggers Community and adjusted it very slightly by adding some chopped toasted hazel nuts instead of poppy seeds. This dish would also probably work well with blackberries.
The recipe makes either one good-sized helping or two smaller ones but could easily be adjusted to make a larger quantity.