HONEY AND CINNAMON OVERNIGHT OATS
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.