Ingredients
Oats
160 g Rolled Oats
300 ml Almond Milk (plus more if needed)
2 tbsp Taylor & Colledge Lemon Extract
30 g Chia seeds
Lemon Yogurt
250 g Plain Yogurt
1 tsp Taylor & Colledge Lemon Extract
2 tbs Maple Syrup (optional)
Blackberry Compote
400 g Blackberries (fresh or frozen)
1 tbsp Granulated Sugar (optional)
Toppings
Nuts (e.g., almonds, walnuts, or pistachios), fresh blackberries
Tips
Use coconut yogurt for a dairy-free version.
Add honey or maple syrup to the oats if you prefer a sweeter base.
Instructions
Oats
Step 1: In a bowl or jar, combine the rolled oats, milk, lemon extract and chia seeds. Stir well to mix.
Step 2: Cover the mixture and refrigerate overnight (or at least 6 hours) to allow the oats and chia seeds to soften and absorb the liquid.
Blackberry Compote
Step 1: In a small saucepan, cook the blackberries over medium heat until they release their juices, stirring occasionally. Add sugar if desired for sweetness. Cook for 5–7 minutes until slightly thickened. Let cool completely.
Lemon Yogurt
Step 1: Mix the yogurt with 1 tsp Lemon Extract. Add maple Syrup, if desired.
Serve
Step 1: Give the overnight oats a stir in the morning, adding a splash of milk if the consistency is too thick.
Step 2: Layer the oats in serving glasses or bowls with the blackberry compote and the lemon yogurt.
Step 3: Top with blackberries and your choice of nuts for added crunch.
- Prep Time: 10 min.