Cooking time: 10 minutes
1 cup rolled oats
2 teaspoons cinnamon,
ground 1⁄2 cup milk, low fat (lactose free if required)
1⁄2 cup water
1/2 cup blueberries and 1 banana (just ripe) to serve
200g Greek style, plain yoghurt (lactose free if required)
Roughly chop the almonds.
Place oats and almonds into a bowl and add the cinnamon, mix well.
Pour in the milk and water, cover and place in the fridge overnight.
In the morning, scoop out your serve, add a dollop of yoghurt to loosen the mixture, add the blueberries and banana to serve.