PREP TIME: Overnight. COOK TIME: 15 mins. SERVINGS: 4

The classic Swiss breakfast gets a plant-based make-over for a fresh fruit and vitamin-packed start to your day.


AP Coconut Kefir

AP Summer Berry Preserve

1 cup oats

2 cups water (+ more for soaking oats)

1 tbsp Coconut Oil

Himalayan pink salt

1 tbsp chopped almonds


1. Place oats in a bowl, pour over water, cover bowl refrigerate to soak overnight.

2. Remove oats from fridge in the morning, drain water and place soaked oats and 2 cups water in a saucepan. Bring to the boil and reduce heat to a simmer for 10-12 minutes, stirring frequently until water is fully absorbed.

As soon as the water is absorbed, quarter to a third of jar of kefir, coconut oil and Himalayan pink salt. Simmer on low until combined and milk is absorbed by oats to a thick consistency.

Turn off heat and divide into 4 bowls, top with spoons of preserve to taste and serve with fruit and chopped almonds.