2tbspquinoa, (or another 2tbsp/22g of pinhead oats)
a pinch of salt
a large pinch of coconut sugar or 1 pitted, , mashed date
a few pieces of dark chocolate, , chopped
1pear, , cored and thinly sliced
55gramsof hazelnuts, , chopped
Soak the oats, quinoa and chia seeds in water overnight in a jug.
In the morning, preheat the oven to 180 C (350 F). Stir the salt and sugar (or mashed date) into the oats and pour into a small, greased skillet or baking tin. Decorate with the chopped chocolate, sliced pear and chopped hazelnuts.
Bake for 30-40 minutes until all the liquid has been absorbed, the surface looks dry and the oats are cooked.