Raspberry & Almond Butter Overnight Oats

This is a variation on the classic overnight oats, but with raspberries and almond butter for a PB&J feel. The raspberries bleed into the oats overnight, turning everything a gentle pink. It's like breakfast and dessert had a very sensible baby.

Ingredients (Serves 1):

• 50g rolled oats
• 1 tbsp chia seeds
• 150ml oat milk
• 1 tbsp almond butter
• 1 tsp maple syrup
• 50g frozen raspberries
• Pinch of salt

Method:

1. Put the oats, chia seeds, oat milk, almond butter, maple syrup, and salt in a jar. Stir well.
2. Gently fold in the frozen raspberries. They'll defrost overnight and create swirls of pink.
3. Cover and refrigerate overnight, or for at least 4 hours.
4. In the morning, stir again. Eat cold or warm gently.

Why it's gut-friendly: Oats and chia seeds are fibre superstars. Almond butter adds healthy fats and protein. Raspberries are packed with polyphenols that feed good gut bacteria.