Lit Cnò-phiostais agus Sùbhagan
Nì seo 2-3 soithichean
2-3 cupannan cnòthan-piostais gun shlige
1 cupa coirce
2-3 spàinean-mòra sìol chia
1 cupa iogart nàdarra
½ chupa bainne
1-2 spàin-mhòr mil
1 cupa sùbhagan
Salann
Teasaich an àmhainn gu 200C.
Sgaoil na cnòthan-piostais air treidhe bèicearachd air a lìnigeadh agus cuir dhan àmhainn airson eadar 7 is 9 mionaidean.
Thoir às an àmhainn agus leig leis fuarachadh beagan, gun e fuarachadh gu tur.
Cuir ann an inneal-bleithidh le bloigh salainn and bleith gum bi e mìn agus le coltas uachdaireach. Bidh na cnòthan-piostais caran coltach ri cnàpan flùra. Sgrìob sìos an cliathaich ma dh'fheumas agus cùm ort a' bleith gus am bi e gleansach is uachdaireach. Cuir ann am bobhla.
Cuir an coirce ann am bobhla mòr cuide ris a' iogart, am bainne, na sìl chia agus am mil agus measgaich còmhla.
Pronn na sùbhagan le forc.
Roinn an coirce, na sùbhagan agus na cnòthan-piostais eadar soithichean fa leth, a' tòiseachadh leis a' choirce, na sùbhagan agus tuilleadh coirce. Cuir na cnòthan-piostais air a mhuin agus sgeadaich le sùbhagan slàn is cnòthan-piostais air an gearradh.
Cuir dhan frids agus fàg iad fad na h-oidhche. 'S urrainn an cumail sa frids airson suas ri 5 latha.
RASPBERRY AND PISTACHIO OVERNIGHT OATS
Makes 2 – 3 servings
2 – 3 cups raw shelled pistachio
1 cup rolled oats
2 - 3 tbsp chia seeds
1 cup natural yoghurt
½ cup milk
1 – 2 tbsp honey
1 cup raspberries
Salt
Heat the oven to 200C.
Spread the pistachios on a lined baking sheet and place in the oven for 7 – 9 minutes.
Remove from the oven and allow to cool slightly, without getting completely cold.
Transfer to the food processor, add a pinch salt and blend to a smooth and creamy consistency. The pistachios will form flour-like clumps. Scrape down the sides if necessary and continue to blend until creamy and glossy. Transfer to a bowl.
Place the oats in a large bowl along with the yoghurt, milk, chia seeds, honey and mix together.
Mash the raspberries with a fork.
Divide the oats, raspberries and pistachio spread in individual serving dishes, starting with the oats, add a layer of raspberries and then another layer of oats. Add a layer of the pistachio spread and decorate the tops with a few whole raspberries and chopped pistachios.
Transfer to the fridge and allow to refrigerate overnight. They can be kept refrigerated for up to 5 days.
