INGREDIENTS
50 milliliters
Greek Yoghurt
50 g
fresh blueberries (lightly crushed using a fork)
200 g
rolled oats (a gluten free variety if required)
4 tbsp
honey
1 tbsp
virgin coconut oil (melted)
75 g
dried blueberries
1
egg white from a large egg
1 pinch
salt
5 tbsp
icing/powdered sugar
1 tbsp
Greek yoghurt