Raspberry Crunch Overnight Oats
Ingredients
20 raspberries (fresh or frozen)
2 tsp honey
80g porridge oats
2 tsp chia seeds
250ml semi-skimmed milk (or preferred choice)
2 tbsp full-fat Greek yoghurt
2 tbsp almonds (or any nuts), roughly chopped
Instructions
In a small bowl, mash the raspberries (reserve a few for topping) with 1 tsp of the honey.
Divide the mashed raspberry mixture between two small jars or containers.
In a separate bowl, mix the oats, chia seeds, milk, Greek yoghurt, and the remaining 1 tsp of honey.
Spoon the oat mixture evenly over the raspberry base in each jar.
Cover and refrigerate overnight.
To serve, top with the remaining raspberries and chopped nuts.
Note - This recipe makes two portions. Store in the fridge for 2-3 days.