NO COOK MEALS

Laid-back ideas for summer days

Makes 4 Prep 10 mins plus soaking No cook

200g porridge oats

50g chia seeds

600ml fresh milk or unsweetened

almond milk, plus 8 tbsp

2 tsp vanilla extract

125g punnet raspberries

100g almond or cow’s yogurt 250g punnet blueberries

20g flaked almonds, toasted

1 Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid. 2 Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblersor sundae dishes, then top withthe yogurt and both lots of berries.

3 Cover and chill overnight or untilneeded. To serve, pour 2 tbspalmond milk over each andscatter with the almonds.

PER SERVING 370 kcals, fat 15g,

saturates 3g, carbs 38g, sugars 8g, fibre 12g, protein 14g, salt 0.3g