4 cups traditional rolled oats
1/2 cup coconut flakes
1 tablespoon mixed spice
1 1/2 teaspoons baking powder
1 1/2 cups milk
2 x 120g tubs apple purée
1/2 cup honey, plus extra to serve
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1 tablespoon pepita and sunflower seed mix
1/4 cup almond kernels, roughly chopped
1 cup low-fat coconut yoghurt, to serve
Preheat oven to 180C/160C fan-forced. Grease a baking dish.
Place oats, coconut, mixed spice and baking powder in a large bowl. Stir to combine. Place eggs, milk, apple purée and honey in a medium bowl. Whisk to combine. Add egg mixture to oat mixture. Stir to combine. Pour mixture into prepared pan. Sprinkle with berries, seed mix and almonds. Bake for 25 to 30 minutes or until golden and just set. Stand for 5 minutes. Drizzle pudding with extra honey. Serve with yoghurt.