Serves 4
Ingredients:
Cranberry jelly coulis:
- 1 x 155g jar Staffords Cranberry Jelly
- 200g frozen raspberries
Oats:
- 200g rolled oats
- 2 Tbsp peanut butter, no added salt or sugar
- 2 Tbsp Staffords Honey
- 1 tsp Staffords Vanilla Extract
- 2 tsp ground cinnamon
- 400ml oat milk or milk of choice
- Pinch of sea salt
To garnish:
Seasonal berries
Method:
For the coulis:
Place Staffords Cranberry Jelly and frozen berries in a small saucepan.
Bring to a simmer and cook over medium heat until the berries are very soft and break down.
Use a potato masher to crush them thoroughly.
Simmer for a further few minutes until thickened and then remove from the heat and scrape into a bowl.
Place in the fridge to cool.
For the oats:
Place the oats in a medium sized mixing bowl.
Add the peanut butter, Staffords Honey and Staffords Vanilla.
Season with ground cinnamon and a good pinch of salt.
Pour in the oat milk and mix everything together well.
Gather four tumblers or glass jars with lids to take to work / school.
Dollop a few spoonfuls of cranberry coulis into the bottom of each glass, then add a layer of oats, then a second layer of coulis and another final layer of oats.
Place in the fridge and leave the oats to soak overnight before eating.
Remove from the fridge and top with fresh berries.
Enjoy at home or on the go!
Store in the fridge for up to 3 days.