1 cup Wholegrain Oats
1 tub Nestle Soleil Vanilla Yoghurt
1 teaspoon Cinnamon (to your taste)
1/2 cup Skim Milk
1 cup frozen Raspberries
10g flaked and toasted Almonds
1/4 cup Kelloggs Fibre Toppers
Mix the oats, yoghurt, cinnamon and milk together in a bowl and soak over night.
In the morning defrost the raspberries and smash to make a coulis. I either microwave the raspberries for 30 seconds (20 for single serve) or try and remember to get them out before I hop in the shower! Pour over the oat mix and top with almonds and fibre toppers.
Optional extras: Add a tablespoon of ground flaxseed to overnight mix. Adding a teaspoon of honey is also nice.
Try topping with grated apple, chopped strawberries, tinned peaches or stewed rhubarb for something different. Also works really nicely with a smattering of toasted sunflower seeds and pepitas instead of the fibre toppers. Use any fruit that you like! Try varying your yoghurt flavour to suit your fruit – i.e. peach and mango flavour with peaches and mango and omit the cinnamon.
Toast a whole packet of flaked almonds in the oven for about 5-6 minutes at around 180C, keep an eye on them though because they go from not quite there to over done in seconds, I swear!
Also try adding a half teaspoon on Chia seeds. They absorb a huge amount of liquid for their size, I find adding them onto my muesli in the mornings helps me feel fuller for longer and helps with bloating.
I call this recipe basic because it is meant to be a guideline – where you take it from here is entirely up to you! I have made this a million different ways, it is so versatile and an easy way to keep breakfast interesting day in, day out without much thinking required in the morning before coffee!