500ml Milk of choice
10 Almonds, roughly chopped
2 tbsp Peanut butter
2 tbsp Raspberry Chia Jam
For the chia jam:
500g Frozen raspberries
3 tbsp RAW Tropical Forest Honey
3 tbsp RAW Black Chia Seeds
1. To make the raspberry chia jam, put the raspberries in a pan with the maple syrup and then cook over a low heat until the berries have broken down, around 15 minutes.
2. Stir through the chia seeds and cook for 10 mins. Set aside to cool completely where it will thicken as it cools. Spoon into a container such as a kilner jar or tupperware then store in the fridge for up to a week.
3. To make the porridge, warm the oats over a medium heat gently and add the milk, stirring occasionally for around 10 minutes. Add more milk or cook longer until you have the perfect consistency.
4. Serve immediately and swirl in a tablespoon of your chia jam and peanut butter. Scatter your chopped almonds and enjoy!