This recipe is so easy and is best made the night before so that the oats have time to soften and the chia seeds can absorb the liquid to form a yummy smooth texture and bind the whole mix together.
100g rolled oats
100ml skimmed milk
150ml coconut milk
2 tablespoons white chia seeds
1/2 cup natural yoghurt
1 tablespoon agave nectar
1 teaspoon natural vanilla extract
1 teaspoon freshly-squeezed Lemon juice
1/2 tsp ground cinnamon
Method: Place all ingredients in a large bowl, stir well, cover with cling wrap and leave in the fridge overnight.
1 cup water
2 pears, peeled, cored and diced
2 Granny Smith apples, peeled, cored and diced
5-6 large strawberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla essence
A squeeze of lemon juice
Method: Bring water, cinnamon and ginger to the boil in a small saucepan. Add fruit, vanilla essence and lemon juice, reduce heat to low and simmer for 30 minutes. Fruit should be soft but not pureed - it should hold it's shape.
Toasted oat topping
1/2 cup rolled oats
1/3 cup dessicated coconut
1/2 teaspoon cinnamon
Method: Preheat oven to 160 Degrees Celsius. Line a baking tray with greaseproof paper, spray with cooking spray. Combine all ingredients in a small bowl and stir to combine. Scatter ingredients on to greased & lined baking tray and toast in oven for no more than 10 minutes. Check continuously to ensure it doesn't burn. Oats should be lightly golden brown. Be careful not to burn them, it's easy to do if you get distracted!
Assembling the bowls
2 cups natural yoghurt
1 punnet Blueberries or Strawberries
4 Bananas, sliced (only add just before serving)
Grab 4 soup bowls, mason jars or plastic containers. Place the first three recipe components into the bowl in separate sections. Garnish with some sliced banana, a handful of berries and a generous sprinkle of toast oats. Tip: If you are serving in a mason jar, assemble in layers for the best look.