Oat and Chia Porridge

Ingredients

Servings: 4

• 150g porridge oats

• 50g milled seeds with flax and chia

• 400ml fortified oat milk

• 200g coconut yoghurt

• 40g flaked almonds toasted

• 2 pink grapefruit

Method

• Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.

• Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. Save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.

• The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.