Rude Health Mils and alternative milks almond coconut oat hazelnut



For the Meso Butterscotch:

For the toppings:

  • 40g mango peel cut into large cubes
  • 40g apple peel cut into large cubes
  • 40g pomegranate seeds
  • 20g toasted coconut shavings
  • 30g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
  • Baby basil

To finish:


  • Preheat the oven to 160’c / gas mark 3
  • First, make the miso butterscotch using a rubber spatula to spread the miso paste out thinly and evenly on a parchment-lined baking tray
  • Place the tray in the oven and roast for 20-25 minutes until the miso has turned to a dark caramel, where the sides look burnt and the middle a dark golden brown
  • Remove from the oven and set aside to cool
  • Scrape the burnt miso paste off the parchment paper, breaking it as you go
  • Transfer the pieces to a food processor, along with the mirin, sugar, vinegar, butter and I tablespoon of water
  • Blitz well for 5 minutes to form a smooth aerated paste
  • To make the bircher, put together the porridge oats, mixed seeds, half of the mixed nuts, cinnamon and the grated apple into a mixing bowl
  • Add 200ml of both coconut drink and cold water, mix well, then put into a sealed container
  • Leave for 2 hours or overnight
  • Put the other 200ml of coconut drink, light brown sugar and 40g of the miso butterscotch into a pan
  • Warm through then add your Bircher
  • Stir for 3-4 minutes on a medium heat until it’s nice and creamy
  • Spoon the porridge into 3 bowls
  • Divide the mango, apple, pomegranate seeds, toasted coconut shavings and the rest of the mixed nuts into each bowl and garnish with the baby basil.

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