This quick and easy recipe can be made the night before for a delicious start to the next day.
Makes approx. 2 servings
1 cup porridge oats (we used a mix of instant and jumbo for preferred texture)
2 cups non-dairy milk of choice
2 tsp coconut syrup or agave syrup
Handful of finely chopped apricot (or increase dried fruit and omit syrup) Zest and juice of half a large lemon
1 tbs chia seeds or ground flax
1/2 tsp ground ginger and 1/4 tsp turmeric (plus a pinch of black pepper to activate the curcumin in the turmeric)
A dollop of non-dairy yoghurt to serve.
Fresh or frozen blueberries or mango on top.
Mix all ingredients together and spoon into two jars, bowls or Tupperware. Add the yoghurt and fruit on top if using (or you can add this in the morning).
Store in the fridge to let the oats soak overnight (or a minimum of three hours) and they’ll be ready to serve for breakfast.