15 mins plus soaking overnight
Super easy
serves 6
About the recipe
This super easy, make-ahead breakfast is where it’s at. Kids will love the familiar flavours of peanut butter and jam, but it can totally flex with what you’ve got. A brilliant way to get protein and fruit in at breakfast time.
Ingredients
300g rolled oats (use gluten-free, if needed)
100g peanut & raisin mix
350g frozen raspberries, blueberries or strawberries
3 eating apples
1 litre semi-skimmed milk (or plant-based alternative)
2 heaped tablespoons peanut butter
runny honey, to taste
6 tablespoons Greek-style yoghurt (or plant-based alternative), to serve
Top Tip
Turn leftover yoghurt into a minty dip for dunking chopped veg. Simply mix the yoghurt with finely chopped fresh mint (or a pinch of dried), finely grated garlic and a squeeze of lemon juice. Season with a tiny pinch of salt and pepper and serve with carrot, cucumber, red pepper – or whatever you fancy.
Method
- The night before, place the oats, peanuts and raisins and most of the frozen fruit (keeping two handfuls to defrost in a small bowl) in a lidded container or large bowl. Coarsely grate in the apples, discarding the cores and stalks.
- Pour over the milk, mix well, then cover and leave in the fridge overnight.
- In the morning, loosen the peanut butter with a splash of boiling water, then stir in the honey. Mash the remaining fruit with a fork.
- Transfer the overnight oats to bowls or portable containers, top with a dollop of yoghurt and the mashed fruit, then drizzle with the peanut butter and honey, to taste.
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