Berry overnight oats… as made by Rosie Mansfield on Studio 10 – Abel Prasad


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


Step 1
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.

Step 2
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 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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