This is very much a recipe that I tend to do by eye, so apologies for the slightly rough measurements! I always use dessert spoons rather than tablespoons for measuring - purely because I don't think we actually have any tablespoons in our new flat. If you're not sure, dessert spoons will be the big spoons that you eat dessert or cereal with - somewhere in between a teaspoon and a tablespoon.
- 4 dessert spoons of porridge oats
- 1 dessert spoon of chia seeds
- 1/3 pot of natural yoghurt (approx 5/6 dessert spoons)
- 1 banana, sliced
- Honey (to taste)
- Seeds of 1/2 vanilla pod
- Splash of coconut or almond milk
First of all you need to add the hint of vanilla to your natural yoghurt. Pre-flavoured vanilla yoghurts will almost always have a tonne of added sugars and other unnecessary bits and bobs, so I prefer to do it this way. I buy natural yoghurt that only has milk as an ingredient, then scrape the seeds from half a vanilla pod in and mix thoroughly. It's weirdly beautiful to see all the teeny tiny black dots spread through the creamy yoghurt.
I then add the porridge oats and chia seeds to the yoghurt mixture and stir thoroughly, ensuring all the oats are coated with yoghurt. I then add a splash of coconut milk just to loosen the mixture a bit - remember the chia seeds will swell and absorb overnight so you'll want to have a little bit of added liquid so the end result isn't too stodgy! You might need to do this a couple of times with different amounts to find your preferred end result, as I like mine very puddingy, whereas I know others like theres a bit more yoghurt-y!
Pop some cling-film over the bowl and put in the fridge overnight. In the morning, slice a banana and add it to the mixture, then add honey to taste (depending on how sweet you like it!) This should keep you full up until lunchtime, fingers crossed!