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How to make Honey and cinnamon overnight oats

Yield = 4
Prep time: 6:15
Cook time: 0:10
Total time: 6:25

Ingredients

  • 2 cups traditional rolled oats
  • 1/2 cup almond kernels, roughly chopped
  • 1 1/2 cups reduced-fat milk
  • 1 1/2 cups plain reduced-fat Greek-style yoghurt, plus extra to serve
  • 1 teaspoon ground cinnamon
  • 2 1/2 tablespoons honey
  • 1/4 cup pepita and sunflower seed mix
  • 1 tablespoon coconut flakes
  • 2 peaches, cut into thin wedges
  • 2 passionfruit, halved

Method

  • Step 1 Place oats, almonds, milk, yoghurt, cinnamon and 2 tablespoons honey in a bowl. Stir to combine. Divide mixture among 4 x 1-cup-capacity glass jars. Secure lids. Refrigerate overnight (see note).
  • Step 2 Meanwhile, preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. Place seed mix and coconut on prepared tray. Drizzle with remaining honey. Bake for 5 to 10 minutes or until golden. Set aside to cool.
  • Step 3 Break seed mixture into pieces. Serve oats topped with extra yoghurt, peach wedges, passionfruit pulp and seed mixture.