70g jumbo oats (use gluten free if preferred)
250ml unsweetened almond milk (or use milk of your choice)
1-2 tsps sweetener of your choice, eg honey, stevia
20g ground flaxseed
for the topping:
40g tinned prunes in juice
60g kiwi, chopped or sliced
40g Greek yoghurt (use dairy free if preferred)
2 tsps honey

Place the oats and milk in a saucepan over a medium flame. Stir well and cook for 4-5 minutes, or until cooked. Add more milk or cold water during cooking time, to achieve desired consistency.

Stir in the sweetener and flaxseed.

Remove the pan from the heat and leave to sit for 5 minutes.

Transfer to a bowl and add the toppings. Serve.

Consume immediately.