Ingredients

The following ingredients have 4 Servings
  • 150 g (2 large handfuls) fresh or frozen raspberries
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • 120 ml (1/2 cup) Arla Fibre raspberry yogurt (or yogurt of choice)
  • 1 Tbsp almond butter
  • 1 Tbsp maple syrup
  • 1 Tbsp chia seeds
  • 1/4 tsp almond extract
  • 160 ml (2/3 cup) unsweetened almond milk
  • 50 g (1/2 cup) porridge oats
  • flaked almonds to serve

Instruction

  • Place the raspberries, maple syrup and water in a small pan and bring up to a gentle simmer. Allow to cook for a couple of minutes until the raspberries have broken down a little then remove from the heat.
  • While the compote is cooking, whisk together the yogurt, almond butter, maple syrup, chia seeds and almond extract then whisk in the almond milk. Stir in the oats. Cover both the oats and compote and place in the fridge overnight.
  • The next day, if the oats are too thick then stir in a splash more almond milk. Spoon some of the compote into two jars and top with the oats then another spoonful of compote and a small handful of flaked almonds.
  • Keep refrigerated and eat within four days.