Rosy overnight oats
Oh, the joy of stumbling into the kitchen and being able to dig straight into this creamy, oaty breakfast pot! It’s also a great way to get a healthy dose of fibre.
Serve in small bowls (or take to work in lidded pots) and add extra milk, if needed. This keeps well for up to 2 days if chilled
SERVES 2
330 calories per serving
1 small apple, quartered, cored and coarsely grated
100g frozen mixed berries or fresh berries in season
50g jumbo porridge oats
25g flaked almonds, toasted
8 ready-to-eat dried apricots, roughly chopped
75g full-fat live Greek yogurt or plant-based yogurt
100ml full-fat milk or plant-based milk
- Place the apple in a large bowl then stir in the frozen berries, oats, almonds, apricots, yogurt and enough milk to reach a soft, creamy consistency (it will thicken as it stands). Cover and refrigerate for several hours or overnight.
- Serve in small bowls (or take to work in lidded pots) and add extra milk, if needed. This keeps well for up to 2 days if chilled.