Raspberry and almond breakfast oats

Prepare breakfast in a lidded container while you tidy up after dinner. Add the nuts in the morning so they retain their crunch.

Serves or makes: 1

Ingredients

• 45 g rolled oats
• 150 mL almond milk
• 80 g lactose-free yoghurt
• 1 teaspoon chia seeds
• 60 g raspberries
• 15 g almond butter
• 10 g flaked almonds
• Half a teaspoon vanilla extract

Method

1. Combine the oats, milk, yoghurt, chia and vanilla in a covered container.
2. Refrigerate overnight, or for at least six hours.
3. Stir well before eating, adding a splash of milk if needed. Spoon over the raspberries and almond butter, then scatter with almonds. Keep chilled until serving; this recipe contains nuts.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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