- 150g gluten-free porridge oats
- 50g milled seeds with flax and chia
- 400ml almond or oat milk
- 200g dairy-free coconut yogurt
- 40g toasted flaked almonds
- 2 pink grapefruit, segmented and chopped (4 portions)
Soak the oats and seeds in 800ml water overnight.
Tip into a pan with 200ml milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more milk before serving with the toppings as described in step 2.
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How to make your own oat milkTry making oat milk at home with our easy-to-follow oat milk recipe.