“This is a great summer make-ahead breakfast for kids, since you can prep it the night before and grab it and go in the morning.”
Serves 4
160g M&S jumbo porridge oats
1 punnet of M&S Select Farms Red Diamond strawberries
400ml M&S Plant Kitchen almond milk
2 tbsp M&S roasted almond butter (or peanut butter), plus extra to serve
1 tbsp M&S Scottish Heather honey (or use maple syrup to make it vegan)
60g almond flakes, toasted
Dice half the strawberries and combine with the oats, almond milk, almond butter and honey, then set aside, ideally overnight. (If you don’t want to wait, it will be ready in a few hours.)
When you’re ready to serve, stir well and add a little more milk if it feels too dry. Slice the remaining strawberries. Serve in bowls topped with the strawberries, almond flakes and a little extra almond butter.
Words: Heather Taylor / Images: Tara Fisher / Art direction: Helen Richardson / Food styling: Jack Sargeson
Prop styling: Cynthia Blackett