Ingredients

1⁄3 cup (35g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1⁄3 cup (80ml) almond milk

2 tbs (40g) Greek yoghurt (or dairy-free alternative)

1⁄2 tsp vanilla extract

35g fresh or frozen raspberries

1 tsp maple syrup

1 1⁄2 tsp chia seeds

3 tsp crunchy natural peanut butter

Method

1. Place oats, milk, yoghurt and vanilla in a bowl and stir to combine. Cover and refrigerate for a minimum of 30 minutes (or overnight for a creamy grab-and-go breakfast).

2. Place raspberries in a small bowl and mash with a fork. Add maple syrup and chia seeds and stir to combine. Set aside for 5 minutes.

3. Place peanut butter in a small bowl and microwave for 15 seconds to soften. Dollop peanut butter and raspberries over oats and swirl through.

Nutritional Information

Energy (kJ) 1503

Energy (cals) 359

Protein 11.7g

Fat 19.1g

Sat. Fat 4.9g

Carbs 31g

Sugar 11.1g

Fiber 8.3g