By: Kristi Goode
1 cup (88g) rolled oats
1 cup (240ml) skim milk (or milk of choice)
1 cup (240ml) 0% plain yogurt
2 cups (288g) strawberries, divided
2 teaspoons lemon zest
1 tablespoon maple syrup
2 medium kiwi fruit, peeled and chopped
2 tablespoons fresh spearmint, thinly sliced
In a 3–4 cup (480–720ml) storage tub, combine the oats, skim milk and yogurt, and stir to mix. Chop half of the strawberries very finely and add to the oat mixture with any juice that they release. Add the lemon zest and maple syrup. Stir well. Cover and refrigerate for at least 6 hours or up to overnight.
Chop the remaining cup of strawberries and place in a small bowl. Add the kiwi and mint and toss to mix.
Serve 3/4 cup (66g) of the oat mixture topped with about 6 tablespoons of the fruit.