Makes: 1
Ready in: 5
Ingredients
For the Main
- 30g Oats
- 200ml Soya Milk
- 1tsb Chia Seeds
- 60g Plain Greek 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
- **make it vegan by using a dairy-free unsweetened yoghurt
Nutrition
% of RDI
Calories
452 kcal
23
Fat
17g
26
Saturated Fat
3g
15
Carbs
58
19
Fibre
11g
39
Sugar
23g
0
Protein
21
42
Sodium
138mg
6
Calcium
496mg
45
Iron
4mg
29
Vitamin D
26IU
4
Magnesium
110mg
26
The % RDI is the recommended daily intake for an adult consuming ap-prox. 2000 calories/day. You may need to adjust serving sizes depending on your individual health goals.
Introduction
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.
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.