Kickstart your day with this super breakfast, a perfect combination of goodness and taste which will keep you going right through until lunchtime. When my daughter was doing her Leaving Cert recently she often asked me to make this for her particularly on days where she had 2 exams.  Now the exams are over and I have shown her how to make it she could not believe how simple it was. It is made the night before so the oats have time to steep in the milk, use a bowl if you are going to eat it at home the next morning or use a portable container to ‘grab & go’ if you want to bring it with you say going to work the next day.  Traditional hot porridge is just not appealing during the Summer – this version is so much nicer. When I make it I don’t actually measure anything anymore and sometimes I use blueberries instead of raspberries or use a mixture of both. The ‘recipe’  (if you could call it that!)is adapted from one I saw originally in Derval O’Rourke’s book  ‘The Fit Foodie’.

Ingredients

125ml milk
40g porridge oats
1 tablespoon chia seeds
25g frozen raspberries / blueberries

To serve:
Pecan nuts
Honey

• Mix the oats, milk, chia seeds and raspberries in a bowl or container. Cover and leave to soak in the fridge overnight.
• Next morning top with honey & nuts.
• Enjoy!

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