for the mango purée:

80g ripe mango
juice of 1⁄2 a lemon
for the overnight oats:
50g fresh raspberries
120ml unsweetened almond milk (or use milk of your choice)

75g oats (use gluten free if preferred)
10g shelled hempseed or flaxseed
2 tsps honey or maple syrup
5g chia seeds
for the topping:
a few fresh raspberries

Place the raspberries into a sealable container and mash well.

Add the remaining ingredients and stir until thoroughly combined.

Cover and refrigerate for 4 hours or overnight.

Stir the oat mixture well and add more milk if required.

Transfer to two serving bowls.

Place the mango and lemon juice in a blender and blend until smooth.
Top the oats with the mango purée and a few fresh raspberries and serve.

Store any leftover oats and mango purée in separate airtight containers and refrigerate for up to 2 days.