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Summer Berry Cobbler

This pudding has become such a favourite in our house, the girls go crazy for it and it serves well hot or cold. Taken from




1 cup rolled oats

1/2 cup cooked quinoa

1/2 cup quinoa flour 

1/2 cup coarsely chopped walnuts or flaked almonds

1/2 cup coconut oil

1/4 cup ground flaxseed

1 teaspoon vanilla essence

1/4 cup sweetener of choice (dark amber maple syrup, honey)

1/4 cup whole milk (or dairy free alternative)

1/4 teaspoon cinnamon

1/2 cup demerara sugar

3 cups summer berries (fresh or frozen)

(optional) 1 cup Greek yoghurt, vanilla ice-cream or dairy free alternatives.




1. Start by cooking the quinoa (1 part quinoa:1.5 parts water), bring to boil & simmer for 20 mins, or until water is absorbed.

2. Preheat oven to 200 degrees centigrade

3. Combine all ingredients, except the berries, in a large mixing bowl.

4. Pour the berries into a 9”x 9” baking dish, then spread the quinoa/oat mixture over the top evenly, then sprinkle with demerara sugar

5. Bake for 35 - 40 minutes or until lightly browned/crispy on the top.

Serve with a dollop of Greek yogurt or ice-cream (or dairy free alternatives) and a drizzle of honey.










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