Peanut butter & date oat pots

• porridge oats↗180g g
• 100% crunchy peanut butter↗75g g
• stoned medjool dates↗40g g

  chopped

• vanilla extract↗2 tsp tsp
• plain bio yogurt↗5 x 120g pots

  (or 600g from a large pot)

• ground cinnamon↗

  for dusting

Step-by-step instructions

1. 1

   Tip the oats into a large bowl and pour over 600ml boiling water. Add the peanut butter, dates and vanilla and stir well. Cool, then stir through 240g of the yogurt. Dilute with a small amount of water if the consistency is a little stiff.

2. 2

   Spoon into six glasses, then top with the remaining yogurt and dust with cinnamon. Cover each glass and keep in the fridge until ready to eat. Will keep well for up to five days.