Celebrating our Regen Partners, Paris Creek Farm and Meredith Dairy, this overnight oats recipe is easy to make for breakfast ahead of time. Add extra fruit and Brookfarm granola over the top for added flavor, texture and protein hit!

INGREDIENTS

• 2 cups rolled oats

• 1/2 cup Meredith Sheep Milk yoghurt

• 1 cup Paris Creek milk 

• 2 tbsp honey

• 1/2 cup strawberry puree (5-6 whole strawberries)

• 1 tsp vanilla extract or a pinch of vanilla powder

Strawberry layers:

• 1/2 cup strawberry puree (5-6 whole strawberries)

• 1 tbsp honey

• Extra strawberries chopped in quarters

• Brookfarm Gluten Free Cacao and Coconut Granola 

METHOD

1. To make the strawberry puree; add cleaned, roughly chopped strawberries to a blender or food processor and blitz until a smooth puree is formed. Use a rubber spatula to empty the puree out. The extra puree for serving can be made right before serving.

2. Combine the liquid ingredients (yoghurt, milk, honey and strawberry puree) into a large container with a lid. Stir to combine well followed by adding the oats and stir through. Place the lid on and put it in the fridge overnight.

3. To serve; spoon 2-3 tbsp of the oat mixture into a glass, spoon 1 ½ tbsp of strawberry puree over the top, followed by another layer of the oats and a final layer of the strawberry puree.

4. Garnish with extra chopped strawberries and a sprinkle of Brookfarm Cacao and Coconut Granola.

Serve: 3 glasses

Prep time: 10 minutes

Plus overnight to set

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.