slightly adapted from Green Kitchen Smoothies by David Frenkiel And Luise Vindahl
1 cup (150g) frozen blackberries
1 cup (250g) unsweetened Greek yoghurt
3 tablespoons maple syrup
1/2 teaspoon vanilla powder (or extract)
1/2 cup (50g) rolled oats
2 tablespoons black chia seeds
Place blackberries, yoghurt, maple syrup and vanilla in the jug of a blender and process until smooth.
Place oats and chia seeds in a medium mixing bowl. Add the blackberry smoothie to the oats and mix well.
Pour the prepared blackberry oat mixture in 4 X 200ml capacity glass jars with sealed lids and place overnight in the refrigerator.
Oats will keep in the fridge for up to 3 days.
Make It Vegan – Use Coconut Yoghurt
Make It Gluten Free – Substitute rolled oats with either buckwheat groats or rice/quinoa flakes.
This recipe makes approximately 675g (24oz) which makes three serves of 225g (8oz) each. I double and triple the recipe to get more jars and serves for the entire week.