HONEY AND CIN­NA­MON OVERNIGHT OATS

Super Food Ideas - - SWEETS -

SERVES 4 PREP 15 MIN­UTES (PLUS OVERNIGHT

REFRIGERATION AND COOL­ING)

COOK 10 MIN­UTES

YOU’LL NEED TO START THIS RECIPE THE

DAY BE­FORE SERV­ING.

2 cups tra­di­tional rolled oats ½ cup al­mond ker­nels, roughly chopped 1½ cups re­duced-fat milk 1½ cups plain re­duced-fat Greek-style yoghurt, plus ex­tra to serve 1 tea­spoon ground cin­na­mon 2½ ta­ble­spoons honey ¼ cup pepita and sun­flower seed mix 1 ta­ble­spoon co­conut flakes 2 peaches, cut into thin wedges 2 pas­sion­fruit, halved

1 Place oats, al­monds, milk, yoghurt, cin­na­mon and 2 ta­ble­spoons honey in a bowl. Stir to com­bine. Di­vide mix­ture among 4 x 1-cup-ca­pac­ity glass jars. Se­cure lids. Re­frig­er­ate overnight (see note). 2 Mean­while, pre­heat oven to 180°C/160°C fan-forced. Line a bak­ing tray with bak­ing pa­per. Place seed mix and co­conut on pre­pared tray. Driz­zle with re­main­ing honey. Bake for 5 to 10 min­utes or un­til golden. Set aside to cool. 3 Break seed mix­ture into pieces. Serve oats topped with ex­tra yoghurt, peach wedges, pas­sion­fruit pulp and seed mix­ture. NU­TRI­TION: (per serve) 2656kj; 27.3g fat; 7.5g sat fat; 23.2g pro­tein; 69g carbs; 11.1g fi­bre; 5mg chol; 136mg sodium.

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