Start the day with energising oats and omega-3-rich chia seeds with this delicious breakfast. It’s vegan, but you can use cow’s milk and yogurt, if you prefer
Prep:10 mins
Serves 4
200g jumbo porridge oats50g chia seeds600ml unsweetened almond milk, plus 8 tbsp2 tsp vanilla extract125g punnet raspberries100g almond yogurt250g punnet blueberries20g flaked almonds, toasted
STEP 1Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid.STEP 2Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblers or sundae dishes, then top with the yogurt and both lots of berries. Cover and chill overnight or until needed. To serve, pour 2 tbsp almond milk over each and scatter with the almonds.
