Make this delicious recipe the night before and you can grab and go in the morning.

Ingredients

• 1/4 cup traditional rolled oats

• 1 tbs macadamias coarsely chopped

• 1 tbs pepitas

• 2 tsp sesame seeds

• 2 tsp maple syrup

• 1 tsp olive oil

• 1 1/2 tsp dried mango diced

• 2 tsp black chia seeds

• 3/4 cup coconut yoghurt

• 15 frozen raspberries

Method

1. Preheat oven to 170C or 150C fan-forced. Line a baking tray with baking paper.

2. Combine oats, macadamia, pepitas, sesame seeds, maple syrup and olive oil in a bowl. Arrange in a single layer on prepared tray.

3. Bake for 10 minutes. Toss and bake for a further 10 minutes or until golden.

4. Toss through dried mango and chia seeds

5. Reserve 2 tablespoons of oat mixture. Spoon some of remaining oat mixture into a 1.5 cup capacity jar with lid . Add yoghurt and 10 raspberries. Stir to combine. Top with remaining raspberries. Seal and store in fridge overnight.

6. Sprinkle over some reserved oat mixture when ready to serve.

Equipment

• 1 baking tray

• 1 glass jar with lid

Notes

This recipe makes a bigger batch of oats mixture