Gluten and Dairy Free Raspberry and Mango Breakfast Pudding

Serves 3-4


For the raspberry layer:

  • 225ml almond milk
  • 70g gluten free porridge oats
  • 1 banana, frozen
  • 4 tablespoons frozen raspberries

For the mango layer:

  • 1 frozen banana
  • 100ml dairy free natural yoghurt
  • 2 mangoes, cut into chunks and frozen


  1. Place the almond milk, oats, banana and frozen raspberries in a blender and blitz until smooth then set aside
  2. Make the mango layer by blending together the banana, yoghurt and mangoes
  3. Serve a generous layer of the raspberry mix topped with the mango pudding
  4. Enjoy