These pots are what get you springing out of bed in the morning and full until lunchtime!
The almond butter really gives a cookie dough flavour to the base. Then topped with actually Cookie Balls (optional to leave out if you are short on time) but really feel a treat!
It might surprise you we use water with the oats but once soaked overnight you will never tell they are so creamy.
I give the measurement in cups because I think when you are making breakfast you are likely use a scoop rather than get the scales out!
INGREDIENTS
1/2 cup Rolled oats
1 heaped tsp Almond butter
1 tbsp Ground Flax
Drizzle Honey
Splash Vanilla
To top: Yogurt of choice
Cookie Balls
2 1/2 tbsp Porridge oats (Quick oats)
1 1/2 tsp Almond Butter
1 tbsp Chocolate Chips, Drizzle Honey
Water as required
Step 1: Mix
In a jug mix all the base ingredients. Spoon this into the jar of choice. Top with yogurt.
Step 2: Cookie Balls
To make the cookie bites. Add all the ingredients for the cookie balls to a bowl and 1 tbsp water (to start) mix to form small balls. If the mixture is dry add extra water, if too wet add extra oats.
Step 3: Assemble
Top the base ingredients with cookie bites and raspberries.
Step 4: Store
In the fridge ready for breakfast!