RASPBERRY BREAKFAST OATS

Serves 4

1 tbsp butter

150g/5oz/1 cup oats

500ml/17 fl oz/2 cups water 250ml/8 fl oz/1 cup milk

½ tbsp caster sugar

¼ tsp salt

½ tsp vanilla extract

150g/5oz/1¼ cups raspberries, plus extra to serve

4 tbsp walnuts, roughly chopped

1 Melt the butter in a saucepan over a medium heat. Add the oats and cook for 2-3 minutes, stirring until warm.

2 Stir in the water, milk, sugar and salt. Bring to a boil, then immediately reduce the heat and cover with a lid. Simmer for 20 minutes, stirring occasionally, until thickened.

3 Turn off the heat and leave to stand, covered, for about three minutes.

4 Stir in the vanilla extract and raspberries until well combined. Serve with a sprinkling of chopped walnuts and a few extra raspberries.

Per Serving 268kcal energy, 11.4g fat (3.4g saturated fat), 35.0g carbs (5.7g sugars), 9.2g protein, 7.3g fibre, 0.19g sodium