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For the overnight oats

30g Mornflake Jumbo Gluten Free Oats

30g Mornflake Superfast Gluten Free Oats

60g natural or coconut yoghurt

80ml coconut milk

1 tsp vanilla extract

For the strawberry chia jam

200g strawberries, stems removed and roughly chopped

1 tbsp chia seeds

To serve

4 tbsps strawberry yoghurt

2 tbsps strawberry chia jam

6 fresh strawberries

2 tbsp natural yoghurt


To make the strawberry chia jam

Add the roughly chopped strawberries and chia seeds to a medium sized saucepan and cook over a low heat for 10-12 minutes.  Stir regularly as the fruit softens and mash the strawberries as they cook. The strawberries and chia seeds form a jam-like consistency as they heat and cook. Once cooled, transfer to a jam jar and keep in the fridge. It will last for 4-5 days.

To make the overnight oats

Weigh the oats into the Kilner Glass Breakfast jar, add the yoghurt, vanilla extract and pour in the coconut milk.  Stir thoroughly, cover and place in the fridge overnight.

To serve

In the morning, remove the overnight oats and strawberry chia jam from the fridge.

Slice some of the fresh strawberries and leave a few whole.

Stir 2 tablespoons of the strawberry yoghurt into the top third of the overnight oats.  Spoon the rest of the strawberry yoghurt in a layer on top of the oats.  Then add a layer of strawberry chia jam, a spoonful of natural yoghurt and finally the fresh strawberries.

Screw the lid on and take to work or enjoy at the breakfast table.

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