Apple and cinnamon oat pots

Name: Apple and cinnamon oat pots
Total time: 5 min
Cuisine: British
Ingredients: 100g rolled oats; 1 apple, coarsely grated, skin on; 200g plain natural yoghurt; 150ml milk; 1 tsp ground cinnamon; 0.5 tsp vanilla extract; 2 tbsp pumpkin seeds

Creamy oats soaked overnight with grated apple, cinnamon and yoghurt, topped with crunchy seeds in the morning.

Time5 min + overnight
LevelEasy
Costabout £0.70 a head

2 servings

Ingredients

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100 grolled oats
1applecoarsely grated, skin on
200 gplain natural yoghurt
150 mlmilk
1 tspground cinnamon
½ tspvanilla extract
2 tbsppumpkin seeds

Method

1
Grate the apple, skin and all, into a bowl. Squeeze out nothing, the juice is useful.
2
Add the oats, yoghurt, milk, cinnamon and vanilla. Stir well.
3
Divide between two jars or pots. Cover and chill overnight, or for at least 4 hours.
4
In the morning, stir. Loosen with a splash of milk if it is too thick.
5
Top with the pumpkin seeds and an extra pinch of cinnamon. Eat cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.