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Prep
15m
Cook
5m
Total
20m
Shop
Breakfast Jars - 300ml 4 pcs
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Toast the hazelnuts, sunflower seeds, flaxseeds, and pumpkin seeds in a dry pan over a low-medium heat for around 5 minutes, until you start to hear them popping. Be careful not to burn them. Set aside to cool slightly.
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For
3
M
I
Base
30
g
Hazelnuts
15
g
Sunflower seeds
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Per Serving
Calories
559kcal
Fat
28g
Carbs
56g
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🌱 Plant Points: 12
🌾 For a GF option, use certified gluten-free oats.
🫙 Storage: Keep covered in the fridge for up to 3 days.
❄️ Freezer: Not suitable for freezing.
💡 The maple syrup is optional as the banana and dates provide natural sweetness. If your bananas are very ripe, you likely won't need it at all. Feel free to increase the instant coffee if you prefer a stronger flavour.
💡 Nutritional values are approximate and calculated per serving.
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G
Gwendolyn G
2 months ago
Super yummy. Need to find better jars tho
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Gigi
2 months ago
So glad you enjoyed it, Gwendolyn! I have linked the jars I used on this recipe card x
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G
Gwendolyn G
2 months ago
Just wondering where to source the best jars for this..or how many ml does each pot hold? I just made some but think the pots are too small as I had a lot of extra filling . Thanks
Like
Reply
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Prep
15m
Cook
5m
Total
20m
Shop
Breakfast Jars - 300ml 4 pcs
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Toast the hazelnuts, sunflower seeds, flaxseeds, and pumpkin seeds in a dry pan over a low-medium heat for around 5 minutes, until you start to hear them popping. Be careful not to burn them. Set aside to cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
Base
30
g
Hazelnuts
15
g
Sunflower seeds
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
559kcal
Fat
28g
Carbs
56g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 12
🌾 For a GF option, use certified gluten-free oats.
🫙 Storage: Keep covered in the fridge for up to 3 days.
❄️ Freezer: Not suitable for freezing.
💡 The maple syrup is optional as the banana and dates provide natural sweetness. If your bananas are very ripe, you likely won't need it at all. Feel free to increase the instant coffee if you prefer a stronger flavour.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
G
Gwendolyn G
2 months ago
Super yummy. Need to find better jars tho
Like
Reply
Cancel
Gigi
2 months ago
So glad you enjoyed it, Gwendolyn! I have linked the jars I used on this recipe card x
Like
Reply
Cancel
G
Gwendolyn G
2 months ago
Just wondering where to source the best jars for this..or how many ml does each pot hold? I just made some but think the pots are too small as I had a lot of extra filling . Thanks
Like
Reply
Cancel
