OVERNIGHT SEEDED OAT AND ESPRESSO PORRIDGE

This is perfect for busy weekday mornings as its sits happily in the fridge for four days. You can heat this porridge on the stovetop or in the microwave or serve cold. It’s also great for taking to the office; just pop into sealed jars and it’s good to go.

2½ cups oat milk or your milk of choice

½ cup thick plain yoghurt

⅓ cup espresso coffee

2 tablespoons honey

2 tablespoons nut butter (I used Fix and Fogg Everything Butter)

1 teaspoon sea salt

1 teaspoon vanilla paste

½ teaspoon ground cardamom

1 cup jumbo rolled oats

3 tablespoons linseeds

3 tablespoons chia seeds

TO SERVE

1 cup thick plain yoghurt

Roasted Pears (see recipe right)

purchased honeycomb (optional)

½ cup roasted almonds, roughly chopped

Whisk the milk, yoghurt, coffee, honey, nut butter, salt and vanilla paste together in a large bowl. Stir in the remaining ingredients until well combined. Cover and refrigerate overnight.

TO SERVE: Divide the porridge among bowls and top with yoghurt, roasted pears, a wedge of honeycomb, if using, and the almonds. SERVES 4