Name: Honey and cinnamon overnight oats
Prep time: 375 min
Cook time: 10 min
Total time: 385 min
Yield: 1
Ingredients: 200.00 gm traditional rolled oats; 125.00 ml almond kernels, roughly chopped; 386.25 gm reduced-fat milk; 375.00 ml plain reduced-fat Greek-style yoghurt, plus extra to serve; 2.50 gm ground cinnamon; 71.50 gm honey; 62.50 ml pepita and sunflower seed mix; 4.40 gm coconut flakes; 2 peaches, cut into thin wedges; 2 passionfruit, halved

Honey and cinnamon overnight oats

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Prep Time:
375 minutes

Cook Time:
10 minutes

Total Time:
385 minutes

Prep overnight oats for a hassle-free, high-fiber breakfast.

Ingredients:

200.00 gm traditional rolled oats
125.00 ml almond kernels, roughly chopped
386.25 gm reduced-fat milk
375.00 ml plain reduced-fat Greek-style yoghurt, plus extra to serve
2.50 gm ground cinnamon
71.50 gm honey
62.50 ml pepita and sunflower seed mix
4.40 gm coconut flakes
2 peaches, cut into thin wedges
2 passionfruit, halved

Instructions:

In a bowl, combine oats, almonds, milk, yoghurt, cinnamon, and 2 tablespoons of honey. Mix well. Divide the mixture among 4 glass jars with 1-cup capacity each. Seal with lids and refrigerate overnight.
Preheat your oven to 180C/160C fan-forced. Line a baking tray with parchment paper. Spread seed mix and coconut on the tray. Drizzle with the remaining honey. Bake for 5 to 10 minutes until golden brown. Allow it to cool before using.
Crush seed mixture into chunks. Top oats with additional yogurt, peach slices, passionfruit pulp, and crushed seed mixture before serving.

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