Almond Berry Overnight Oats

Serves 1

Once you make the berry jam, this carbohydrate-rich recipe takes a minute to prepare for the next morning. Soaking the oats overnight makes them easier to digest, because it helps break down their natural enzymes. I used unsweetened almond milk and a combination of raspberries and blueberries for the jam.

For oats:

1 cup unsweetened nut milk

1⁄2 cup old-fashioned rolled oats 1 teaspoon chia seeds

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon vanilla extract

Pinch sea salt

1 tablespoon unsweetened natural

almond butter, for garnish Raspberries and blueberries, for

garnish

Chopped toasted almonds, for

garnish

For jam:

2 cups fresh or frozen mixed

berries

1⁄2 lemon, zested

3 tablespoon fresh lemon juice 1 navel orange, zested and juiced

1⁄4 cup chia seeds

1⁄2 cup water

Prepare jam: In a small saucepan, combine berries, lemon zest and juice, orange zest and juice and chia seeds. Add water and bring to boil. Reduce heat and allow to simmer for 20 minutes, stirring frequently.

Remove from heat and mash fruit with a potato masher or wooden spoon. Allow to cool for 20 minutes, or until mixture is thickened. Store in an airtight container in fridge for up to one week.

Prepare oats: In a small saucepan, heat nut milk until simmering. Meanwhile, place 2 tablespoons jam in a pint-size mason jar.

Top with oats, chia seeds, cinnamon, vanilla and salt. Pour warm milk over the top and stir to combine. Cover with a lid and place in the refrigerator overnight.

Before serving, stir the oat mixture again, then top with almond butter, fresh berries and toasted almonds.