Overnight Chia Oats with Apple Cinnamon Puree and Strawberry Compote – Lizah Leishman

Makes 2 glasses

For the apple oats:

– 1 cup of gluten free oats

– 1 cup of almond milk

– 2 red apples

– 5 teaspoons of chia seeds

– 3 teaspoons of raw agave syrup

– 1 heaped teaspoon of cinnamon

– 1 teaspoon of vanilla bean extract

For the Strawberry compote:

– just one cup of strawberries

Optional:

– a handful of almonds to sprinkle on the top for crunch

– a couple of chopped strawberries

Start by peeling and coring the apples, then cut them into small chunks and boil for 5-10 minutes, until they become nice and soft.

While the apples soften, place the strawberries (with the green part removed) into the food processor and blend for one minute until they turn into a smooths strawberry soup! Keep this to one side.

Place the oats, chia seeds, almond milk, vanilla, agave and cinnamon into a bowl and stir together.

Once the the apples are cooked, drain them before mashing them with a fork, until they’re smooth but not liquid. Then mix this into the oats.

Place a quarter of the oats into a glass, add a layer of strawberry compote, another layer of oats and finally another layer of strawberries. If you want you can then add a few pieces of chopped strawberries and almonds as a topping. Then do the same in the next glass.

Leave the oats in the fridge until you’re ready to eat them, they’ll take at least 4 hours to soften down but taste best after about 8, so overnight. Enjoy, this will transform breakfast time!