Cherry Bakewell Overnight Oats

Ingredients

• 80g rolled oats
• 200g 0% fat greek yoghurt
• 1/2 tsp almond essence
• 2 bananas
• 1 squeeze of a lemon
• a handful of flaked flaked almonds
• 60g frozen cherries
• 2 tsp chia seeds
• 10g peanut butter + water

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

1. Add the frozen cherries to a microwave-safe bowl. Heat for 1 minute to soften, then stir in 2 tsp of chia seeds and mash lightly with a fork. Mix well and leave to one side while you prepare the rest.
2. In a blender, add the bananas, rolled oats, lemon juice, almond essence, and Greek yoghurt. Blend until smooth and creamy.
3. In a small bowl, combine the peanut butter with 3 tsp of water. Stir until you get a smooth, runny drizzle consistency.
4. Divide the cherry–chia mixture evenly between 2 jars.
5. Pour the blended oat and yoghurt mixture on top, dividing it between the two jars.
6. Drizzle the peanut butter over the top.
7. Finish with a sprinkle of flaked almonds and a few extra frozen cherries.
8. Seal the jars and store in the fridge for 3–4 days. Enjoy straight from the jar for a quick, nourishing breakfast.