Overnight Oats Toasted Coconut & Chia Jam
Craving a new Overnight Oats combo? Try these!
Serves 2|Takes 12 hours
100g Flahavan’s Apple & Raspberry Overnight Oats
180ml coconut milk
4 tbsp raspberry chia jam (recipe below)
2 tbsp coconut yogurt
15g toasted coconut flakes
Raspberries for topping
Raspberry and chia jam:
1 tbsp chia seeds
1 tsp maple syrup
½ tsp vanilla essence
1 tbsp water
Combine Flahavan’s Apple & Raspberry Overnight Oats and coconut milk together in a bowl.
Cover and leave overnight.
In the morning, remove the Overnight Oats from the fridge and layer the Overnight Oats with the raspberry chia jam.
Top with the coconut yogurt, toasted coconut flakes and raspberries.
Chia Jam Recipe
Mash the raspberries with the water and stir in all the other ingredients, leave to sit for 5 min while you make the oats.
- 75g/3oz Odlums Cream Plain Flour
- 25g/1oz Odlums Cornflour
- 50g/2oz Shamrock Ground Almonds
- 125g/4oz Butter (softened)
- 50g/2oz Shamrock Golden Caster Sugar
- Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
- Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
- Use your finger tips to form dough into a ball and lightly knead, if necessary.
- Press dough into a greased n8”/20cm round. A sandwich tin may be used.
- Prick around top of dough with a fork.
- Bake for 20 minutes or until very pale in colour.
- Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
- As soon as shortbread is cold, store in an airtight tin.
For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.
For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
- Enjoy with fresh cream and strawberries
- Serve with a scoop of ice cream
- Perfect accompaniment to a cup of tea or coffee!
A beautiful soup recipe exploding with the beautiful flavours of garam masala blending in with the thick consistency born out of mixing rooster potatoes and peas and mint. This recipe is served best with a slice of French bread flavoured with garlic.
- Prep in:
- 5 mins
- Cook in:
- 15 mins
250g Rooster potatoes, peeled and cubed
400g petits pois
1 onion, sliced
1l vegetable stock
1 small bunch of mint leaves
2tbsp garam masala plus extra to serve
8 slices of French bread
Salt, pepper and chilli flakes
1 bunch coriander
Heat a saucepan with a little oil and gently cook the onions until soft and translucent and starting to caramelise a little. Stir in the garam masala
Add the potatoes and stock, then bring to the boil. Simmer for ten minutes then add the peas, coriander and mint leaves, leaving a few for the garnish. Return to the boil then blend carefully until smooth.
Toast the bread then rub with a little garlic, sprinkle with garam masala and serve with the soup garnished with a little more garam masala, some chilli flakes a few drops of oil and some mint leaves.
Centra, Mohill, Co. Leitrim, Ireland.