PREP TIME: 5 MINS
(+ 20 MINS COOLING + OVERNIGHT CHILLING) SERVES 2 (AS A BREAKFAST)
75g (3/4 cup) rolled oats
2 Tbsp linseeds
200ml boiling water
2 ripe bananas
150g frozen raspberries
180g (2/3 cup) natural yoghurt
1 Tip the oats and linseeds into a heatproof bowl and pour over the boiling water. Stir well. Set aside for 20 minutes to cool.
2 Add the banana and three-quarters of the raspberries (put the remaining berries in the fridge for the next day) to the oats. Mash together. Cover and put in the fridge overnight.
3 To serve, layer the bircher in two glasses or bowls with the yoghurt. Top with the reserved raspberries.
PER SERVE 1730kJ, protein 15g, total fat 14g (sat. fat 4g), carbs 49g, fibre 14g, sodium 74mg • Carb exchanges 3½
• GI estimate low