Bernetta Ingredients
- 80g rolled oats
- 200g Greek yoghurt or Quark
- 50ml water
- 2 bananas
- 3 tbsp chia seeds
- 100g frozen blueberries (plus extra to serve)
- To decorate – flaked almonds or desiccated coconut
Makes 2 servings (fills two 500ml jars). These breakfast jars will keep in the fridge for 3–4 days. I buy the jars from here
Method
- Add the rolled oats, bananas, yoghurt, water and blueberries to a blender. Blend until everything is well combined. Tip: If you prefer a runnier mixture, add a little more water. For a thicker texture, add extra oats or frozen fruit.
- Stir in the chia seeds and divide the mixture evenly between two jars.
- Add the frozen blueberries to a microwave-safe bowl. Heat for 1 minute to soften and mash with a fork.
- Add the blueberry sauce on top of each jar, then stir lightly so they ripple through. To decorate top with your desired toppings or the options listed above.
- Seal the jars and refrigerate overnight (or at least 4 hours) so the oats can soften and thicken.
- In the morning, give the oats a quick stir, top with extra blueberries, and enjoy straight from the jar.
