Peach melba overnight oats recipe, from our academy’s recipe selection.
110g oats (use gluten free if preferred)
230ml unsweetened almond milk (or use milk of your choice)
20g vanilla flavour whey or rice protein powder (or substitute with 1 tsp honey or maple syrup)
2 tbsps chia seeds
140g fresh or tinned peach slices, drained
120g fresh raspberries
Pour the oats, protein powder and milk into a large bowl and mix well. Add the chia seeds and stir well.
Place 2-3 slices of peach in the base of two serving bowls or jars. Add a layer of oats.
Add a layer of peach slices and fresh raspberries.
Top with the remaining oats.
Cover the glasses with cling film, and place in the fridge for 3 hours or overnight. Cover and refrigerate any leftovers for up to 2 days.