This is one of my favourite, prepare-ahead gluten free breakfasts , and it makes a great healthy snack too. Breakfast time is usually fairly busy in most homes and if you are time poor, then 3 minutes spent assembling the night before could be a great investment. My younger son likes these as a post-exercise snack too – easy to digest, quick to eat and yummy. The chia seeds help thicken the mixture and add some omega 3s into the bargain.
I tend to use vanilla yogurt – the ones sold in little glass jars in France work well. If you only have natural yogurt, then add a little vanilla extract and maple syrup to taste. In the morning I check the consistency, add a little milk if necessary, and return the oats to their cleaned glass jars. Am I the only one to enjoy seeing nice tidy rows of the same thing in the fridge? It could explain why I never run out of anchovies or capers….
- 1 small vanilla yogurt (125g)
- 125 ml milk (approx) - semi-skimmed, full fat or non-dairy
- 2 tsp chia seeds
- 1/2 cup jumbo (old-fashioned) GF oats
- fresh fruit to serve
- Mix all the ingredients together.
- Cover and stash in the fridge overnight.
- Stir again in the morning and add a little more milk if mixture is too thick.
- Serve with chopped fresh fruit.
- I use the yogurt jar to measure the milk.
- If using natural yogurt, then add 1/2 tsp vanilla extract and 2 tsp maple syrup (or to taste).
- Can be stored for 24 hours if needed.