Overnight Pear and Blueberry Oats serves six

 

 

This energy packed breakfast will definitely keep you going until lunchtime. Ring the changes and use your favourite fruit, apples, peaches and nectarines all work well instead of pears.

Preparation time: 10 minutes, plus overnight soaking

Cooking time: none

225g (8oz) White’s Speedicook Porridge Oats

100ml (31/2fl oz) apple juice

3 ripe red skinned ripe pears

225ml (8fl oz) low fat natural yoghurt

2 tbsp. agave nectar

1 lemon-finely grated zest

50g (2oz) blueberries

2 tbsp. flaked almonds, toasted

 

  1. In a large bowl mix together the oats, apple juice and 300ml (1/2pint) cold water. Cover and chill overnight.

 

  1. The next day, quarter, core and coarsely grate 2 of the pears and stir into the oat mixture with the yoghurt, agave nectar and lemon zest. Divide between 4 serving bowls.

 

  1. Quarter, core and slice the remaining pear and arrange over the top of the oat mixture. Scatter over the blueberries and flaked almonds and drizzle with extra agave nectar if liked.

 

Cook’s tip

Take these to work with you –¬†simply make up and spoon into a screw topped jam jar or small kilner jar. Scatter over your fresh fruit, nuts seeds, granola etc. Seal and take to work – perfect food on the go