Serves 4 Preparation: 10 minutes, plus refrigerating time
1 ¼ cups (110 g) raw (natural) rolled oats
40 g raw almonds
1 tablespoon chia seeds
1 teaspoon natural vanilla bean paste
200 ml skim milk
300 g low-fat Greek-style yoghurt
ground cinnamon, for sprinkling
mint leaves (optional), to serve
Combine the oats, almonds, chia seeds, vanilla and milk in a medium bowl. Cover and refrigerate for a minimum of 1 hour, or even overnight.
Spoon the oat mixture into a blender, add the yoghurt and blend until smooth. (Add a little cold water to thin the mixture, if desired.)
Pour into small serving glasses, sprinkle with cinnamon and scatter with mint leaves, if using. Serve immediately, with a spoon for scooping.
For an extra 10 g carbs per serve, add 240 g (60 g per person) blueberries to the blender.
Recipe from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99. Buy the book here.
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