Make this porridge the night before so you don’t miss breakfast. It offers a good dose of omega-3 and can help lower cholesterol as part of a healthy diet
Prep:10 mins
Serves 2
6 prunesfew pinches ground cinnamon50g traditional oats2 tbsp chia seeds½ tsp vanilla extract300ml bio yogurtmilk, for diluting (optional)2 small pears, cored and thickly sliced2 tsp sunflower or pumpkin seeds (optional)
STEP 1The night before, put the prunes in a small pan with the cinnamon. Cover scantily with water and bring to the boil, then simmer for 5 mins. Tip into a bowl and set aside to soak overnight.STEP 2Put a kettle full of water on to boil. Tip the oats and chia seeds into a bowl, pour over 300ml boiling water then stir well. Cover and leave to soak overnight too.STEP 3The next morning, stir the vanilla and half the yogurt into the oat mixture then dilute to the consistency you like best with a little milk or water if necessary. Spoon into bowls and top with the remaining yogurt, the prunes, pears and seeds, if using, then dust with a little more cinnamon, if you like.
