SERVES 1
FOR THE JAM
- 500g raspberries
- 4-5 tbsp agave or maple syrup, to taste
- 3 tbsp chia seeds
- 1 tsp lemon juice
FOR THE OATS
- 2tsp agave or maple syrup
- 120ml almond milk
- ½ vanilla pod, scraped
- 1 tbsp almond butter a small handful of raspberries plus extra
TO SERVE
- 6 tbsp rolled oats
- To make Chia jam, combine the fruit with maple syrup, to taste, and gently simmer for 10 minutes. Add a pinch of salt and the chia seeds and lemon juice, stir well and continue to cook for 10 minutes until thickened. Chill in the fridge for at least 2 hours.
- To make the overnight oats, mix together the syrup and almond milk then combine the vanilla seeds and almond butter. Roughly mash in the raspberries and tip over the oats, stir well, cover and leave to soak overnight (or at least for 2 hrs).
- In the morning, layer the oats and some of the jam into a jar or swirl in a bowl and top with extra raspberries.
