Overnight Oats with Raspberry and Pistachios
- ¼ tsp ground cinnamon
- 50g rolled porridge oats
- 100ml milk of your choice
- 2 tbsp natural yogurt or plant based yogurt
- 50g freeze dried raspberries
- 25g pistachios
- drizzle of honey
- ½ tbsp nut butter
Stir the cinnamon and 100ml milk into your oats then add raspberries and pistachios with a pinch of salt. Finally stir in yogurt place into a container of your choice and cover. Pop in the fridge over night.
The next day, loosen with a little more milk if needed. Top with raspberries or raspberry compote, a drizzle of honey and the nut butter if desired.
Simply change the nuts and fruits to suit your palette