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270g (3 cups) traditional rolled oats
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80g (1/2 cup) white chia seeds
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875ml (3 1/2 cups) milk
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200g (3/4 cup) natural Greek-style yoghurt, plus extra, to serve
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2 tbsp maple syrup, plus extra, to drizzle
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1 tsp vanilla extract
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315g (1 cup) no-added-sugar raspberry spread
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Mixed fresh or frozen berries, to serve
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Toasted coconut flakes, to serve
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Combine the oats, chia seeds, milk, yoghurt, maple syrup and vanilla in a bowl. Cover with plastic wrap and place in the fridge overnight to soak.
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Divide the jam among six 330ml (1 1/3 cup) serving glasses. Top with extra yoghurt, berries and the oat mixture. Sprinkle with berries and coconut. Drizzle with extra maple syrup to serve.