Carbon emissions: 0.28kg per serving
By Simon Bishop
- 500ml oat milk
- 2 sprigs fresh thyme
- 225g maple syrup
- 1 sachet vege gel (agar can also be used)
- 100g large oats
- 60g per person mixed seasonal berries
- Fresh mint
- Put 300ml of the oat milk, the fresh thyme and 125g of maple syrup into a saucepan and bring to a light simmer. Meanwhile, stir the vege gel sachet into the remaining 200ml oat milk.
- Lightly simmer the oat milk mix for 3 minutes to allow the thyme to infuse and add the vege gel milk mix and bring back to a light simmer.
- Allow to infuse for a few minutes (the longer you infuse, the stronger the scent of thyme will be) and strain into a jug. Pour the mix equally into your chosen serving dishes, glasses etc. and place into a fridge to set.
- Mix the oats with the remaining maple syrup and spread out onto a baking sheet. Place in a low oven, a cook until the oats feel dry to the touch and are in clumps. Try not to break them up too much. The oats will harden up as they cool down.
- If using strawberries, blackberries, raspberries. Cut the berries in half and place onto a baking sheet, thinly cut some mint leaves and mix through the berries and put into a medium oven for a couple of minutes to heat through. Doing this will release the natural sugars, loosen the natural liquids of the berries and create a compote.
- To serve, spoon the warm berries mix onto the set panna cotta and crumble over the maple granola.
This can be made a day in advance with just the toppings added when you are ready to serve. The thyme can be substituted for any other flavour such as orange, basil, cinnamon so why not try to find your favourite.
All calculations made using our Carbon Food Calculator