Breakfast Baskets

I love the idea of brunch parties and these healthy Breakfast Baskets are a perfect treat to serve

Breakfast Baskets

You can make these a few days in advance and store them in an airtight container until you’re ready to serve

Breakfast Basket Close Up

I adore how versatile these baskets can be, depending on the season you can add whatever you have in the fridge

Breakfast Baskets BirdseyePhotographed on our beautiful Wundaire Cantina hire plates

Breakfast Baskets

Makes 5-6 small baskets

1 1/2 cups rolled oats

1/2 cup shredded coconut

2 tbsp chia seeds

1/2 tsp cinnamon

1/4 cup + 1 tbsp coconut oil

2 tablespoons of honey

Filling

1 cup natural yoghurt or coconut yoghurt

Top with fruit of your choice and decorate with edible flowers and black chia seeds

Method

-Pre-heat the oven to 180 degrees

-Combine oats, coconut, chia seeds and cinnamon in a large bowl, set aside

-Melt coconut oil and honey in a small saucepan or in the microwave

-Pour melted oil & honey over dry mixture and stir well

-Place spoonfuls of the mixture into greased (I used coconut oil to grease my tins) tart tins, using the spoon to press down into a basket shape

-Bake for around 15 minutes, checking to ensure they don’t brown too quickly

-Remove from the oven and quickly press into the tin using the back of a spoon a second time

-Allow to cool completely before removing from the tins

-Add spoonfuls of the yoghurt into each basket and top with desired fruits, edible flowers and black chia seeds!

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