Why save strawberries and cream for dessert when you could enjoy it for breakfast?! All you need is a Kilner breakfast jar to store oats mixed with coconut and vanilla and a speedy strawberry jam topping and you’ve got one delicious breakfast to go.
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
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.
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.