1. In a jar add the oats, flaxseed, maple syrup, milk and yoghurt. Combine and place in the fridge overnight.
2. When ready to eat top with the crushed Crazy Jack hazelnuts, chopped Crazy Jack apricots and white chocolate chunks.
- 60g porridge oats
- 1 tablespoon ground flaxseed
- 1 tablespoon maple syrup
- 50ml dairy free milk
- 120ml dairy free yoghurt
- 1 tablespoon Crazy Jack blanched hazelnuts (roughly chopped)
- 2 Crazy Jack dried apricots (diced)
- 1 teaspoon dairy free white chocolate chunks