Blueberry Walnut Overnight Oats

Ingredients

• 1 1/2 oz (40 g) rolled oats
• 1/2 tsp (1 g) cinnamon
• 1 tsp (4 g) low carb sweetener
• 5 1/2 oz (150 g) plain Greek yogurt, 0%
• 1/3 cup (80 ml) milk 2%
• 2 1/2 oz (75 g) blueberries
• 1/2 oz (15 g) walnuts
• 1 tbsp (10 g) pumpkin seeds
• 1 tsp (2 g) lemon zest

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Method

1. Stir the rolled oats, cinnamon and low carb sweetener into the yogurt and milk in a jar until no dry oats are left.
2. Fold in half the blueberries, close the lid and chill at least 6 hours, until the oats are soft and the spoon stands up.
3. Toast the walnuts and pumpkin seeds in a dry pan 3 minutes, until the seeds pop; chop the walnuts roughly.
4. Top with the rest of the blueberries, the nuts and seeds and the lemon zest. Four jars keep four days in the fridge; add the nuts the morning you eat.