This version of soaked oats is great to prepare the night before and you can enjoy it with whatever berries, nuts or seeds take your fancy. It’s also delicious served with yogurt and rhubarb compote.
- 100g rolled oats
- 1 heaped tbsp chia seeds
- 350ml milk
- 1 ripe banana, mashed
- 1 tbsp honey
- 4 tbsp natural yogurt
- 2 tbsp honey
- 125g raspberries
- 125g blueberries
- 2 tbsp sunflower seeds, toasted
- 1-2 tbsp sesame seeds, toasted
- In a bowl mix together the rolled oats, chia seeds, milk, banana and honey. Cover and leave to sit in the fridge overnight.
- When you are ready to serve, scoop into two serving bowls. Dollop with yogurt, drizzle with honey and scatter with berries and seeds.
Recipe from Eat. Live. Go by Donal Skehan, (Hodder & Stoughton, £25)