Ingredients List (Serves 2)
For the mango purée:
80g ripe mango
Juice of ½ a lemon
For the overnight oats:
50g fresh raspberries
120ml unsweetened almond milk (or use milk of your choice)
75g oats (use gluten free if preferred)
10g shelled hempseed or flaxseed
2 tsps honey or maple syrup
5g chia seeds
For the topping:
A few fresh raspberries
Per serving: 251 calories, 7g fat, 39g carbs, 8g protein
Preparation Instructions
Place the raspberries into a sealable container and mash well
Add the remaining ingredients and stir until thoroughly combined
Cover and refrigerate for 4 hours or overnight
Stir the oat mixture well and add more milk if required. Transfer to two serving bowls
Place the mango and lemon juice in a blender and blend until smooth
Top the oats with the mango purée and a few fresh raspberries and serve
Store any leftover oats and mango purée in separate airtight containers
Refrigerate for up to 2 days