Soy Yogurt Overnight Oats with Hot Raspberry Coulis




A fancy-shmanzy name for a bowl of goodness that is the perfect breakfast. It takes literally 5 minutes to make and is filled with all sorts of good things to get your day off to a superb start–protein, antioxidants, slow-releasing carbohydrates, healthy fats. Not to mention it looks. so. pretty. It makes me happy just to look at it.


And it reminds me that Spring is just around the corner! I don’t know where you’re reading this from in the world but I am enjoying this bowl of creamy goodness from slightly-chilly-but-getting-warmer London, where the days are progressively getting longer, the skies getting bluer and the birds are shily starting to sing again. Woohoo! (Can you tell I’m excited?)


Serves one
Prep time: 2 mins
Cooking time: 10 mins tops

Ingredients:
50g porridge oats (jumbo or rolled, not instant)
250g – 300g plain soy yogurt (or other dairy-free)
1 tsp chia seeds
1/2 punnet (a big handful) of fresh or frozen raspberries
1 tsp agave syrup
1 tbsp pumpkin and sesame seeds, to garnish

Instructions:
Mix the oats and yogurt in a bowl and place in the fridge to rest overnight. 
In the morning, stir in the chia seeds. 
Place a small saucepan over medium to high heat. Gently heat the raspberries with the agave syrup. Let them cook for five minutes without stirring so the berries can soften, burst and release their juices. (Add a splash of hot water if you’re afraid they’ll burn.) When their juice starts to release, stir around with a wooden spoon for 3 more minutes. 
Top the oats with the hot raspberry coulis and remaining seeds. Enjoy immediately, by a well-lit window and preferably to the sound of chirping birds. 



The Cookie Fairy

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