This breakfast is a nutritional powerhouse, packed with fibre from oats and chia seeds, protein from Greek yoghurt and soy milk, and beneficial antioxidants from blueberries and raspberries. The addition of hemp seeds and almonds adds healthy fats and extra protein, making it a balanced meal to kick-start your day.
Makes 1 serving | Prepare in 5 minutes
Ingredients
30g Oats
200ml Soya Milk
1tsb Chia Seeds
60g Plain Greek Yoghurt (or make it vegan by using a dairy-free unsweetened yoghurt)*
1 1/2 tsp Maple Syrup
1/4 tsp Cinnamon
50g Blueberries
15g Silvered Almonds*
1tsp Hemp Seeds
40g Raspberries
*Warning! Contains known allergens
Method
Step 1. Combine oats, milk, maple syrup (if you require sweetness), and cinnamon together in a large bowl or container. Stir well to mix. Seal and place in the fridge overnight (or at least 4 hours)
Step 2. Remove oats from fridge. Use single-serving size mason jars or a suitable cup/tub. Place the oat mix at the bottom of the jar, top with the Greek yoghurt, followed by the raspberries & blueberries. Seal & store in the fridge. When ready to eat, scatter over the almonds, chia & hemp seeds.
Chef Gino's Top Tip: If you prefer your oats with a thicker consistency then reduce the milk by 20-30ml. Got leftovers? You can continue to refrigerate your overnight oats for up to four days in an airtight container.
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