Very easy breakfast that can be prepared the night before. I love this as you can pretty much use any combination of fruit, nuts and seeds so use what you have in your cupboards.
As well as being a good source of dietary fibre, oats contain slow release complex carbohydrates which will keep you full until lunch time.
“Oats, via their high fiber content, are known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream” (1)
- 50g gluten free rolled porridge oats (uncooked)
- 10g golden linseed
- 15g pumpkin seeds
- 10g flaked almonds
- 4 prunes (chopped)
- 20g raisins
- 100 coconut milk
- 120g full fat yoghurt
- 1 teaspoon of honey (optional)
- 1 small apple – grated
- Mix together oats, linseed, pumpkin seeds, almonds, prunes, raisins, yoghurt and milk and honey if you’re using. Put in a container with a lid or cover your bowl with clingfilm and pop into the fridge overnight (or minimum of 3 hours).
- Remove from fridge and top with grated apple.
K&H TipThis is so versatile – you can add any fruit combinations.
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