Kick start the day with a healthy treat. Use up your leftover yoghurt and porridge oats to make this quick and simple breakfast.
- 70g porridge oats
- 2 tbsp golden linseeds
- 2 ripe bananas
- 140g frozen raspberries
- 175g plain yoghurt
1. Tip the oats and seeds into a bowl, and pour over 200ml boiling water and stir well.
2. Add the bananas and three-quarters of the raspberries (chill the remainder), mash together, then cover and chill overnight.
3. The next day, layer the raspberry oats in two tumblers or bowls with the yoghurt, top with the reserved raspberries and serve.
Recipe by BBC Good Food