This is one of my husband’s favourite breakfasts. The oats provide a good dose of fibre, while the ground flaxseeds and pumpkin seeds are a source of protein. Together, they make this dish very filling—which means you shouldn’t have to eat anything until lunch!

I also like the fact that you prepare this the night before, as it eases the pressure during time-constrained mornings. It keeps well, so you can even make double and have breakfast ready to go for two days.

Ingredients

Serves 1

1/3 cup gluten-free oats
1 medium apple, chopped into small chunks
1 tbsp ground flaxseed
1 tbsp pumpkin seeds
1 tsp raisins
½ tsp cinnamon
150–200ml organic or dairy-free milk
Optional: 1 tbsp chopped hazelnuts

Method

1. In a large bowl, stir the gluten-free oats, apple chunks, flaxseed, pumpkin seeds, raisins and cinnamon together.

2. Slowly add the milk while continuing to stir. When you’ve reached a fluid (but not runny) consistency, you’ve added enough liquid.

3. Leave to set in the fridge overnight.

4. In the morning, spoon into a bowl and sprinkle with some chopped hazelnuts. You can also put it in a jam jar to go!

Tip: to get a hit of good bacteria first thing, replace the milk with kefir.