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Overnight Oats with Chia, Berry Compote and Almond Butter
Breakfast
Snacks
Oat
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- 150g rolled oats
- 20g chia seeds
- 1 pear, grated
- 275ml Alpro This Is Not M*lk Semi (plus extra to loosen, if desired)
- 100g Alpro Plain Plant-Based Alternative to Yogurt
- 200g frozen berry mix (blueberries, blackberries and raspberries), plus extra to garnish
- 1½ tbsp maple syrup
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 banana, sliced
- 2 tbsp almond butter (or nut butter of your choice)
Ingredients
- 150g rolled oats
- 20g chia seeds
- 1 pear, grated
- 275ml Alpro This Is Not M*lk Semi (plus extra to loosen, if desired)
- 100g Alpro Plain Plant-Based Alternative to Yogurt
- 200g frozen berry mix (blueberries, blackberries and raspberries), plus extra to garnish
- 1½ tbsp maple syrup
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 banana, sliced
- 2 tbsp almond butter (or nut butter of your choice)
Preparation
1
Add the oats, chia seeds, pear, Alpro This Is Not M*lk and Alpro Plain Plant-Based Alternative to Yogurt to a bowl, stir until fully combined then store in the fridge overnight.
2
Add the frozen berries, maple syrup, cinnamon and vanilla to a pan, set over a medium heat and cook for 6-8 minutes, until the berries have defrosted and have released their liquid, so you have a compote texture. Remove from the heat and set aside to cool completely.
3
When you are ready to serve, loosen the oats with a little This Is Not M*lk (if you need) then divide between 4 bowls. Top with sliced banana, berry compote and almond butter, and serve.
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Made with Alpro This is not M*lk Semi
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