Breakfast Oats

This recipe is a riff on Bon Appetit’s Overnight Oats, but scaled up to make five servings.

Pour a tin of coconut milk into a large jug, and add warm water to make 660g of liquid. Measure 60g honey, 5g vanilla extract, and 150g of Greek-style yoghurt and whisk these into the coconut milk. Stir in 125g rolled oats, 40g chia, and  30g linseed meal. Cover and chill overnight.

Divide into 5 servings.

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