It is a while since I did a breakfast recipe and this is a really good one, even if I do say myself. I have to be honest and say that the idea for this recipe came from Vegetarian Times, I just adjusted it a bit to make it the way I like it! The combination of blueberries, dark chocolate and oats make for a really tasty and filling breakfast.
I was getting the images and nutrition for this recipe together over the weekend along with a number of other recipes because I will be having a busy time over the next 2 weeks. At the moment I have decorating our room that had a flood and so squeezing my posts in around it, but on the plus side I will have a yoga room once it is done.
Then from Saturday I will be doing my Yoga Sport Science immersion which is going to keep me really busy. Plus around all of that I am trying to get all my marketing for my yoga business together, study for my course and find and athlete to work with. It is completely crazy but I am loving it at the moment. On the topic of marketing I actually decided on the colours for my branding and my logo is below, I would love to know your thoughts.
So for my blog posts I am going to try and prepare a few over this week so I can just publish them in the week while I am away, it might mean there is just one or two that week but I guess it is better than nothing. I suppose I should get back to the recipe!
This is a really quick and easy recipe and it would be a great one to make on a sunday morning and then you can eat what is left over the following week giving you an extra bonus, just keep it in a sealed container in the fridge and it will be fine for a week. I had mine with vegan blueberry yoghurt which went perfectly, my mum grabbed some oat cream out of the cupboard and had it as more of a dessert but each to their own!
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Blueberry & Dark Chocolate Oat Scones
Makes 8
Prep Time: 15 mins
Cook Time: 18-20 mins
Total Time: 33-35 mins
Ingredients
125g/1 Cup Fine Ground Oats
100g/1 Cup Rolled Oats
40g/1/2 Cup Ground Almonds
2 tsp Baking Powder
1/4 tsp Salt
50g/1/3 Cup Coconut Sugar
180ml/3/4 Cup Coconut Milk Drink (or vegan milk of choice)
1/2 tsp Vanilla Extract
1 tbs Ground Flaxseed soaked in 3 tbs water
100g/1 Cup Fresh Blueberries
100g/3.5oz Bar of Dark Chocolate (I used Divine because it is easily my favourite brand), chopped
Instructions
1. Preheat oven to 200C/400F/Gas Mark 5 and line baking tray with greaseproof paper (I used a pizza tray because it is round but a normal one will work fine).