270g (3 cups) traditional rolled oats
80g (1/2 cup) white chia seeds
875ml (3 1/2 cups) milk
200g (3/4 cup) natural Greek-style yoghurt, plus extra, to serve
2 tablespoons maple syrup, plus extra, to drizzle
1 teaspoon vanilla extract
315g (1 cup) no-added-sugar raspberry spread
Mixed fresh or frozen berries, to serve
Toasted coconut flakes, to serve
Combine the oats, chia seeds, milk, yoghurt, maple syrup and vanilla in a bowl. Cover with plastic wrap and place in the fridge overnight to soak.
Divide the jam among six 330ml (1 1/3 cup) serving glasses. Top with extra yoghurt, berries and the oat mixture. Sprinkle with berries and coconut. Drizzle with extra maple syrup to serve.
HOW TO PREPARE BERRIES1:01
How to store, hull, wash and use strawberries, blueberries and raspberries – including a few cheat’s techniques and clever hacks for making fruity ice cubes and storing in the freezer.
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