A great make ahead breakfast full of slow release carbohydrates balanced with added protein and good fats to sustain you all morning.  Soaking the oats overnight also makes them more easily digestible. Using only natural sweetness from fruit helps to avoid spiking blood sugars.

SERVES: 2

NOTES: This is a great base recipe which you can experiment with to make different flavours. Try grated apple, raisins and cinnamon or grated pear, walnuts and cacao nibs etc.

Ingredients

80g jumbo rolled oats

2tbsp pumpkin seeds

1tsp chia seeds (optional)

½ tsp cinnamon

¼ tsp ginger

200g almond milk

1tsp vanilla paste

100g tinned or fresh peaches roughly chopped

100g fresh or frozen raspberries

Topping

Yogurt

Chopped nuts

Nut Butter

Extra raspberries and peaches

Method

  1. Split the dry ingredients and spices between 2 jars.
  2. Mix the vanilla paste with the milk and pour half into each jar and mix well.
  3. Layer the fruit and top and leave to soak overnight in the refrigerator.
  4. In the morning check consistency, adding more milk if needed. Then add your preferred toppings and enjoy!